📝 About This Recipe
Experience a vibrant burst of tropical sunshine with this stunning Pitaya Bowl, featuring the intensely pink flesh of the dragon fruit. Originating from Central America but popularized by the surf culture of Brazil and Hawaii, this bowl offers a refreshing, earthy sweetness balanced by creamy banana and tart citrus. It is a nutrient-dense masterpiece that provides a cooling, velvety texture, making it the ultimate revitalizing breakfast for warm mornings.
🥗 Ingredients
The Smoothie Base
- 2 packs Frozen Pitaya (Dragon Fruit) Puree (100g each, unsweetened pink variety)
- 1.5 cups Frozen Banana (sliced and frozen solid)
- 1/2 cup Frozen Mango Chunks (adds natural sweetness and creaminess)
- 1/2 cup Unsweetened Almond Milk (or coconut milk for extra richness)
- 1/4 cup Greek Yogurt (plain or vanilla for a protein boost)
- 1 teaspoon Lime Juice (freshly squeezed to brighten flavors)
- 1 tablespoon Honey or Agave Nectar (optional, to taste)
Crunchy Toppings
- 1/2 cup Hemp Seed Granola (for essential crunch)
- 1 tablespoon Chia Seeds (sprinkled for texture)
- 2 tablespoons Unsweetened Coconut Flakes (toasted for best flavor)
- 1 tablespoon Sliced Almonds (raw or toasted)
Fresh Fruit Garnish
- 1/4 cup Fresh Raspberries (rinsed and dried)
- 1 piece Kiwi (peeled and sliced into rounds)
- 2 tablespoons Fresh Blueberries (plump and firm)
- 4 pieces Fresh Mint Leaves (for a fragrant finish)
👨🍳 Instructions
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1
Place two serving bowls in the freezer for at least 10 minutes before starting; a chilled bowl prevents the pitaya from melting too quickly.
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2
Run the frozen pitaya packs under warm water for 5 seconds just to loosen the packaging, then break the frozen puree into smaller chunks.
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3
Add the frozen pitaya chunks, frozen banana slices, and frozen mango into a high-speed blender.
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4
Pour in 1/4 cup of the almond milk, the Greek yogurt, and the lime juice. Start with less liquid to ensure a thick, spoonable consistency.
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5
Begin blending on low speed, using the blender's tamper to push the frozen fruit down toward the blades.
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6
Slowly increase the speed. If the mixture is stalling, add the remaining almond milk one tablespoon at a time until a smooth, 'soft-serve' texture is achieved.
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7
Taste the base; if you prefer it sweeter, add the honey or agave and pulse for 5 seconds to incorporate.
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8
Divide the thick, vibrant pink mixture evenly between the two chilled bowls, smoothing the surface with the back of a spoon.
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9
Create a 'foundation' for your toppings by sprinkling a wide strip of granola down one side of each bowl.
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10
Artfully arrange the kiwi slices and fresh berries in neat rows next to the granola.
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11
Scatter the coconut flakes, chia seeds, and sliced almonds over the fruit for varied texture.
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12
Garnish with a sprig of fresh mint in the center for a professional, aromatic touch.
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13
Serve immediately while the base is still frozen and firm.
💡 Chef's Tips
Always use frozen fruit rather than ice to avoid a watery texture; frozen bananas are the secret to that creamy mouthfeel. If you don't have a high-speed blender, let the frozen fruit sit on the counter for 5 minutes to slightly soften before blending. To keep the toppings from sinking, ensure the smoothie base is thick enough that a spoon can stand upright in it. For a tropical twist, substitute the almond milk with full-fat canned coconut milk. Avoid over-blending, as the heat from the blades will cause the pitaya to melt into a liquid soup.
🍽️ Serving Suggestions
Pair with a hot cup of Matcha Green Tea to complement the earthy fruit notes. Serve alongside a soft-boiled egg for a hit of savory protein. Enjoy with a side of toasted sourdough topped with a thin layer of almond butter. A glass of sparkling water with a squeeze of lime acts as a great palate cleanser between bites. For a brunch party, set up a 'Toppings Bar' so guests can customize their own vibrant creations.