Bento boxes are the opposite of smoothies, with everything presented separately so you can enjoy all the different tastes and textures. With feijoas and tamarillos available I’ve compiled a selection of my favourite autumn breakfast goodies. It’s easy to just arrange these around a wide bowl if you want to save dishes. Imagine how good you’ll feel with all this fresh fruit to start your day — and it boosts your vitamin C with winter coming. Speaking of which, have you tried feijoa skin in a smoothie? Huge flavour hit! You can tweak the number of peeled ones vs unpeeled to suit your taste — every day is different after all. For a bit of substance, I’ve also made almond meal moistened with orange juice — like raw porridge. And the tamarillo and coconut cream is visually stunning. It’s fun to combine different versions of the same fruit, as I have done with fresh and dried pear. Feel free to just make a few of these options at any given time, I’m always experimenting to see what tastes good and goes well together.
Bento
3 Tbsp
Freshly squeezed orange juice
⅓ cup
Ground almonds
2 Tbsp
Sliced almonds
2
Dates, firm, thinly sliced (optional)
2
Tamarillos, peeled and sliced (Main)
3 Tbsp
Coconut cream
2 large
Feijoas, peeled and sliced
1 small
Pear, grated
1
Dried pear, thinly sliced
Smoothie
4 medium
Feijoas, with skins on, from fridge, or 2 large (Main)
Make the almond porridge by mixing orange juice with ground almonds, then topping with sliced almond and dates.
Serve the tamarillo slices arranged on a bed of coconut cream, and the feijoas sliced thinly on their own.
Grate the pear and top with very thinly sliced dried pear for a different taste and texture of the same fruit.
Make the smoothie last so it doesn't go brown. Blend all smoothie ingredients until the feijoa skins are very well broken down and serve in a small glass.
