Pure Pitaya Recipe
base: pitaya (dragon fruit) blended with mango, pineapple and coconut water; toppings: blueberries, strawberries and hemp granola
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Ingredients
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Smoothie Base
Toppings
Method
Smoothie Base
Prepare ingredients
Measure out all smoothie base ingredients. If using fresh pitaya instead of frozen, cut into cubes and freeze for at least 2 hours or use additional ice to reach desired thickness.
Add to blender
Place the frozen pitaya, frozen mango, and pineapple chunks into the blender pitcher first. Pour in the coconut water and add the lime juice and maple syrup if using.
Blend to smooth
Start the blender on low, then increase to high and blend until completely smooth and thick, about 45–60 seconds depending on blender power. Use a tamper or pause and scrape down the sides if needed.
Adjust consistency and taste
If the mixture is too thick to pour, add coconut water 1 tablespoon at a time until it reaches a pourable smoothie-bowl consistency. Taste and add up to another 1 tsp sweetener or a squeeze more lime if desired; blend briefly to combine.
Transfer to serving bowl
Pour the blended pitaya-mango-pineapple base into a bowl, filling about 12–16 oz (depending on vessel). Smooth the top with the back of a spoon to create an even surface for toppings.
Toppings
Arrange the toppings over the smoothie base. Place the blueberries in one cluster and the sliced strawberries in another so they sit attractively on the surface.
Sprinkle the hemp granola evenly across the center or along one side for texture. Finish with a light dusting of shredded coconut if using.
Serve immediately with a spoon. For best texture, consume within 10–15 minutes so toppings remain crunchy.