Hey, gang! How’s your week going? Good? So glad to hear. How’s mine been? Oh you know, just over here being a stage 5 clinger with some Dragon Fruit. Seriously, you guys. How have I totally missed the boat on Dragon Fruit, a.k.a Pitaya??? I got some about a month ago and now I can’t stop adding it to everything. Like E-V-E-R-Y-T-H-I-N-G. There’s so many tasty recipes out there, but my favorite concoction thus far has been this Pitaya smoothie bowl!
Weird confession I have to get off my chest– the “smoothie bowl” trend typically makes me scratch my head. I have a bizarre resistance to using a spoon for something that I associate with the need for a straw. Like is it a soup or is it a drink? Also, the room temperature thing gets me a bit. Most smoothie bowls I’ve begrudgingly tried have been not hot, but not cold either. Luke warm? Bleh. So many questions. Aren’t smoothies typically made with ice? Mine are, so pardon the faux pas but this recipe is served up cold.
Yeah, I’m being pretty meta about all this, I know. And also probably just stupid. But this is some of the bizarre-o philosophical shit I think about at night. Would love to know your random thoughts pertaining to this v v v important topic.
(This post probably contains affiliate links. Full disclosure & medical disclaimer at the bottom.)
So, I decided to really get out of my weirdo comfort zone on this one, and make this Pitaya smoothie a BOWL. Mostly because I wanted to include mucho toppings, and needed more circumference space. Feel free to pour yours into a glass like a normal person if you prefer.
This funny looking fruit’s origins hail from Central America, but its popularity was really only established once early missionaries exported it back to Southeast Asia. It’s there that Pitaya was coined the “Dragon Fruit”, presumably because its spiked outer layer.
Pitaya cacti plants resemble a vine of sorts, and do host flower buds. Interestingly, the flowers only bloom for one night. After the flower dies, the plant produces the fruit! I don’t know why but every time I read that factoid I hear that Van Morrison song “It’s a Marvelous Night for a Moondance” in my head…
Anyways, Pitaya fruit is oval-shaped and can appear either yellow or red on their outer skin. The “meat” of the fruit inside typically carries either a white or red hue, speckled with small back seeds. To eat Pitaya, simply slice in half lengthwise and scoop out… kinda like eating an avocado. Or better yet, make a Pitaya smoothie! I promise we’re getting to the recipe part.
Ooohh, there are so many! According to my good ol’ fav, Dr. Axe, Pitaya is loaded with flavonoids. Flavonoids, or Bioflavinoids, are a group of phytochemicals. They serve a number of purposes, including assistance of breaking down Vitamin C in the body! Pitaya is packed with antioxidants like Vitamin C, so this makes this spike-y fruit great for boosting the immune system. Additionally, Pitaya is a good source of Vitamin B, Magnesium, and Lycopene. Lycopene is considered to have cancer-fighting properties. Yay Lycopene.
See? Told y’all this stuff was the real deal.
Some other benefits… Pitaya contains a significant amount of fiber, which aids the body in digestion. Beyond just the high fiber content, the fruit is a valuable source of prebiotic. Prebiotics are soluble fiber that the good bacteria, a.k.a probiotics, utilize as fuel. Pretty wild stuff, peeps.
If you’re interested in learning more about probiotics and what criteria I look for when purchasing this supplement, click here.
Oh, and guess what else? The seeds in Pitaya fruit contain Omega-3 fatty acids! If you follow a Ketogenic or Paleo way of eating, you know how important Omega 3’s are. If you don’t know how crucial these are to a highly functioning body, I highly suggest reading the books ‘Grain Brain’ and ‘Head Strong’. (Click on titles to purchase)
You can purchase Pitaya fruit in the produce section of many speciality grocery stores. It is also sometimes available in frozen chunks in the freezer aisle.
I actually prefer using the freeze-dried powder version, as it contains less sugar. It also means I can add it more easily into other recipes, like fat bombs and coconut flour pancakes.
I use this brand.
If you’ve followed this blog for any given amount of time, it’s well-known I try to refrain from sugar as much as possible. Even natural sugars tend to send my body haywire.
Btw, if you’re interested in reading more about breaking up with sugar, you can check out my 6 Week Sugar Detox. (p.s. offering a 50% discount for a very limited time only with the discount code HEALTH2018 at checkout!)
Okay, recipe time!
Feel free to play around with this to your taste bud preferences, but here’s what I’ve been diggin’…
2 tablespoons of Pitaya powder (I use this)
1 teaspoon of Monkfruit Sugar (Monkfruit Sugar has no glycemic impact. This is what I use)
a handful of Blackberries
1/4 teaspoon of Vanilla Extract
1 cup of canned full fat unsweetened Coconut Milk (I use a good chunk of the heavy cream portion that sits on top. This is what I buy)
a handful of ice
1 teaspoon of Bee Pollen as a topping (I use this kind)
1 teaspoon of Chia Seeds as a topping (I use these)
Pour coconut milk, blackberries, vanilla extract, monkfruit, and pitaya powder in a blender and mix until smooth. (I use the single serving cup size that comes with my Ninja blender).
Empty content into a bowl (or a cup!). Garnish with the bee pollen, chia seeds, and extra blackberries!
Enjoy! p.s. Want more recipes like this? Follow me on Pinterest.com/BlondeBeetNirvana!
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These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease. Please consult with your physician first before trying any new physical activity, supplement, or dietary changes.