It’s the season that has us sweating seconds after stepping out of the shower and making embarrassingly weird-shaped wet spots on the backs of our shirts. But any excuse to cool down with a cold drink is welcome. Last year, the Weekly shared some of its favorite hot-weather-friendly drinks from around the world. This summer, keep it healthy with concoctions made from local produce (and sans the alcohol). If you’re tired of eating papaya chunks for breakfast everyday, or aren’t sure what to do with that last bit of leafy greens, here are some refreshing ways to drink your fruits and veggies. Hit up those farmers markets and have some bonding time with your blender for throwback good time to when smoothies were all the rage.

Pit Farms avocado smoothie

A lot of East and Southeast Asians already know of the delight of the avocado smoothie. While the butter pear may not be as sweet as some of its counterparts, pairing it with a sweet milk and/or other fruits will scoop out a place for this lumpy fruit outside of the guacamole bowl.

1 Pit Farms or Big Island avocado, peeled and pitted

2 cups of milk; can substitute either soy, rice, almond or coconut milk. You can also use two teaspoons of sweetened condensed milk with one cup of ice. Or you can also use yogurt and honey or agave syrup, instead.

Add any tropical fruit of your choice to liven up the smoothie

Ice cubes

Sweet couch potato

We are familiar with the versatility of the beloved purple Okinawan sweet potatoes, from their presence in mochi balls to haupia pie. Why not in a smoothie, as well? While ube, the Hawaiian purple potato, looks similar, stick to the beni imo Okinawan sweet potato if you want to follow a super-food regiment.

1 medium Okinawan sweet potato, peeled, then baked, steamed or boiled

1 cup of milk

1 tablespoon brown sugar, maple syrup or raw Hawaiian honey

1 tablespoon peanut butter (optional)

Pinch cinnamon

Ice cubes

Apple of my eye

While fragrant, juicy little mountain apples (also known as Malay apples) are refreshing enough by themselves, throw them in a drink for a liquid lunch you won’t find anywhere else. Hike the Sacred Falls or Maakua Gulch trails during the appropriate season and pick your fill of apples.

Handful of mountain apples, sliced

Pinch of salt

1 tablespoon of sugar

Ice cubes

The green machine inspiration

While the height of the smoothie craze has passed, popular ones made with greens are still staples in many people’s diets. Nothing like a dark green slush filled with iron to start off the day. Cut down on the sugar while still making a sweet sensation.

1 MAO Organic Farms kale leaf or a handful of Nalo Farms spinach leaves, washed and chopped

1 Pit Farms banana or ‘Ohana Banana Farm, Inc. Hawaiian Candy Apple banana

1 North Shore Farms carrot, peeled and chopped

2 mountain apples

1 cup of milk, apple juice or water

Ice cubes

Tomato love

The Weekly loves the bloody marys (See “Bloody good times,” 1/20). But for a fresher summer cooler sans the vodka, try a tomato smoothie. Jazz it up with ingredients native to salsa or gazpacho for more kick. And depending on your ingredients, a garnish of Pit Farms Thai basil and Ho Farms Japanese cucumber might be in order.

2 cups of chopped Big Wave North Shore tomatoes, Ho Farms cherry or grape tomatoes or Hauula Tomatoes

1/2 cup of carrots

1/4 cup of celery

Freshly ground black pepper

Lemon juice

Tabasco, Sriracha or other hot sauce

Ice cubes

For a sweeter variation, follow a similar recipe to the avocado smoothie.

Beet it

Another superfood, beets, has almost overrun restaurant salad menus with the roasted version of itself. Juice it up with other veggies for a power breakfast drink.

1 medium Nalo Farms Chiogga beet, peeled

4 carrots

5 leaves of Maunawili Greens lettuce

4 leaves of spinach

Ice cubes

The land of milk and papaya

This Dominican Republic drink combines tropical fruits with which we are familiar on the Islands.

1 peeled, seeded and chopped ripe Poamoho Organic Farm or Kahuku Farms papaya

6 tablespoons of coconut milk

5 tablespoons of lime juice

4 tablespoons of sugar

1 teaspoon of vanilla extract

1/2 teaspoon of grated lime rind

1/2 cup of ice

When life gives you lemons…and mint…and ginger…

1/4 cup packed, chopped Pit Farms mint

1/6 cup fresh lemon juice

1/6 cup fresh chopped Hawaiian yellow ginger

1/6 cup Hawaiian honey

1 cup boiling water

3/4 cup cold water

Combine mint, ginger, honey and boiling water. Steep for half an hour. Strain. Add lemon juice and cold water. Serve over ice and garnish with lemon slices and mint leaves.

Where the lassis are

Catch the rest of lychee season while combining it with your love of a classic South Asian drink in this lychee lassi recipe.

1 cup seeded and chopped Bunten Farms or Poamoho Organic Farms lychee

1 cup plain yogurt

1/2 tablespoon honey

Juice of 1 lime (optional)

1/2 teaspoon cardamom powder (optional)

Ice cubes

Strain the blended mixture through a sieve if you like.

Got more lassi? Try this recipe with mango, lilikoi and mint:

2 cups mango

1 cup plain yogurt

1/4 cup Ailani Gardens lilikoi pulp

3/4 cup milk

2 mint leaves