Stir the honey into the raspberries. Cover and refrigerate 1 hour. Purée berries in a food processor and then pass them through a fine mesh sieve. Discard the solids. Place the purée in a large bowl and stir in the milk, yogurt, buttermilk, and melon pieces and refrigerate until chilled.
When ready to serve, put 2 cups of the mixture in a blender and liquefy. Pour into a pitcher. Repeat, adding the pine nuts to the blender with the last batch of the fruit mixture. Stir the smoothie before serving.
Norwegian cruise ships serve this at dinner as fancy "Fruit Soup". I serve it all the time and call it a delicious smoothie.
Mr Breakfast would like to thank Checkers for this recipe.
