Nutritious and versatile, smoothies are an excellent way of grabbing a quick meal, especially at this time of year when luscious summer fruits are about to come into their own. Smoothies, long popular in health-conscious California, make the ideal breakfast, lunch or snack, especially for those on a diet, as they are generally low in fat and calories. And many summer fruits are packed with vitamin C and antioxidants, to protect against free radicals, as well as providing fibre and upping your daily fruit intake to the recommended five portions.

The best approach is to use whatever fruit is in season and make up your own combinations: try to balance tart and sweet fruit, plus fibre-rich bananas, mangoes and pineapple with watery fruit like strawberries, kiwi fruit and oranges. Add yoghurt for creaminess and calcium, and ice cubes for extra chill, but only if your blender has strong enough blades (a gentler and quieter alternative is to use crushed ice).

If you have a glut of fruit in the garden, or if you have been extra-greedy at a pick-your-own farm, smoothies are the ideal way of using up lots of fresh fruit. If you are feeling adventurous, add a little grated fresh root ginger, cinnamon, nutmeg or vanilla extract to the blender. The only equipment you will need is a blender and you will have a glassful of goodness in just a few seconds.