Peach Raspberry Sunrise Smoothie

Hi everyone, OCD is going on a short break for a few weeks after this post for my medical boards (it’s not deja vu, it’s now Step 2!), so I can apply for residency. Thankfully, this will be the last big US medical licensing exam for a while. I’ll be back shortly – wish me luck! 


B came down from Chicago to visit “the surface of the sun,” ie Texas during the summer, and we took a road trip to Fredericksburg, a quaint German town in the Hill Country not far from San Antonio. We have a family tradition of peach picking in Fredericksburg every year – however, I’ve missed out the last 7 years due to college/medical school, so I was psyched to finally go. 
Peach Raspberry Smoothie fruit

Our last pick-your-own date ended with B getting some mild heat stroke from the Texas sun, but I assured him peaches were much easier. While B and my sister picked diligently, I munched diligently on the peaches. Pick one, eat one, pick one, eat one (x10).

Pretty much every tree is taller than me, but sitting on B’s shoulders let me check out the fruit on top like a giraffe!

We almost couldn’t come home with our box of peaches because B and I never ever carry cash, and this orchard was cash only (oops). Luckily, my sister saved the day – she had just enough cash, not a dollar more or less.

Since it’s early in the season, we picked clingstone peaches (sorry, no pretty slices to photograph).

Peaches 101:

  • Peaches are categorized based on the relationship between the stone (endocarp) and the peach flesh (mesocarp). You can’t tell a clingstone from a freestone by appearance, but you’ll know by cutting and seeing whether it separates from the stone. Clingstones are great for snacking since they’re softer and sweeter. Freestones are used for canning and baking. 
  • Yellow peaches are your traditional peach and great for baking and canning. White peaches originated in Asia and are less acidic than yellow peaches, making them sweeter.
  • Random types: doughnut (genetic mutation so it’s flat), dwarf (< 6 ft), and nectarine (genetic mutation so no fuzz). Source, source, and source.

I made this Peach Raspberry Sunrise Smoothie, since I had so many peaches I needed to use up. This colorful smoothie makes me so happy because it’s so artistic. The colors started mixing as I was photographing … ah, diffusion (sorry too much basic science)!

PS. This is my last post as a 3rd year medical student – one year left! Thanks for all the reading, shares, and comments. It is your support, my friends, that keeps me excited to share my culinary and medical adventures with you. Ok, y’all, now it’s time to study!

Peach Raspberry Sunrise Smoothie

1 1/4 cup sliced peaches
1/3 cup frozen passionfruit
1/2 cup raspberries
peach or pomegranate juice (depending on the color), as needed
1-1/2 cups crushed ice cubes

Combine 3/4 cup of the peaches and passionfruit with ice cubes in the blender. Blend until smooth (add juice depending on how thick you want your smoothie). Pour into your glass so that it fills halfway.

Combine 1/2 cup of remaining peaches with the raspberries with ice cubes in the blender. Blend until smooth (again, add juice if desired). Pour slowly and carefully on top the of peach portion. Enjoy the sunrise smoothie all stirred up or drink them in parts!

Note: if you really want to keep the colors separate, partially freeze the peach passionfruit portion before adding the raspberry peach on top. 

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. Peach picking is definitely a lot less work than blueberry picking, but its still a lot of work when you have a partner who is busier eating than picking <3

  2. Well, these are just GORGEOUS, and I am pinning this so that I can make it immediately when the first local peaches hit our farm market (should be soon!) Congrats on finishing your third year!!

  3. This looks absolutely divine! I wish I could reach through the screen and grab one now. I very much look forward to trying this recipe…PINNED! 🙂

  4. This sounds so good!! I am in the "I love peaches but that fuzz makes me want to vomit" club, but any time I can get peaches into something sans fuzz, I am ALL ABOUT IT!

  5. Ah we just moved to Austin a couple of months ago, and I have been dying to get out into the Hill Country and do some fruit pickin! I'm realizing that Texas is way ahead in the picking schedule – back East, peaches wouldn't be ready to pick until August. So I think I will have to go this weekend – especially after seeing these gorgeous smoothies!! I always pick way more than I can possibly eat before they get too ripe, so this recipe is certainly going to save the day. 🙂 Good luck on your exams!

  6. Hey there, welcome to TX!!! We're neighbors (sort of!). Yes, it's still early in the season, but even if you wait later there's plenty of time as the freestone ones ripen too. The Hill Country is great for pick your own anything, not just peaches, so you're in the right spot. Austin is full of great eats too!

  7. Beautiful! We bought peaches at last weekend's Farmer's Market. The sign indicated 'semi-free stone' but I believe your clingstone descriptor is much more accurate. Your smoothie creation is beautiful. Kudos!

    Good Luck with the medical boards!

  8. I live in Minnesota and I wish we were able to pick fresh peaches. I love peaches and your recipe looks delicious! I guess I'll just have to settle for making it with grocery store or farmer's market peaches….I'm sure it will still be yummy!