Pure Pitaya Bowl Recipe

Prepare fruit

If not using pre-frozen fruit, core and chop the mango and pineapple into roughly 1-inch pieces and slice the banana. Freeze at least 2 hours until firm. Measure out the frozen pitaya, mango, pineapple, and banana.

Blend

Add the frozen pitaya, frozen mango, frozen pineapple, banana pieces, coconut water, and lime juice (if using) to a high-speed blender. Pulse once to break up large chunks, then blend on high until smooth and thick, scraping down the sides as needed. The texture should be spoonable (like soft-serve). If too thick, add coconut water 1–2 tbsp at a time; if too thin, add a few frozen fruit pieces or a small handful of ice and blend again.

Adjust and portion

Taste and adjust for sweetness or brightness — add a tiny drizzle of maple syrup or additional lime juice if desired. Spoon the pitaya-mango-pineapple blend into two bowls, dividing evenly. Aim for a dense, scoopable consistency so toppings will sit on top.

Arrange toppings over each bowl: evenly distribute blueberries and sliced strawberries across the two bowls.

Scatter the hemp granola over each bowl so it covers about a third of the surface, giving crunch contrast to the smooth base.

Finish with a light sprinkle of shredded coconut and chia seeds (if using) and tuck a mint sprig into each bowl for color and aroma.

Serve immediately with a spoon. If preparing ahead, keep the blended base in the freezer for up to 1 week in an airtight container; thaw slightly in the refrigerator 10–20 minutes before scooping and re-blend briefly with a splash of coconut water to restore texture.