1 Sweet Palermo yellow
1 Sweet Palermo red
3 sticks of celery
250 g strawberries
1 banana
150 g raspberries
320 ml coconut milk natural
3 sprigs of mint
1. Wash the Sweet Palermos, slice them in half lengthways and remove the seeds. Wash the celery sticks, then coarsely chop two of them and slice the third celery stick into four long thin strips for the garnish. Cut two long thin strips of yellow Sweet Palermo and two long thin strips of red Sweet Palermo for the garnish too, then coarsely chop the rest. Wash the strawberries and remove the crowns, then peel the banana and coarsely chop it.
2. Put all the chopped fruit and vegetables into a blender, add the coconut milk and then mix until it has a smooth consistency. Serve in tall glasses. Add a long thin strip of Sweet Palermo and celery to each glass, then garnish with some chopped mint leaves and serve immediately.