If using a fresh pitaya, peel and cube one medium pitaya and freeze ahead of time. If using frozen pitaya cubes or puree, measure 1 1/2 cups and keep frozen until blending. Peel the banana; if not frozen, slice it so it blends evenly.

Combine base ingredients

In a high-speed blender add the frozen pitaya (1 1/2 cups), sliced banana (1 each), 1 cup unsweetened almond milk, and 1/2 cup Greek yogurt. Place lid on blender.

Flavor & Sweetness

Add 1 tablespoon honey or maple syrup, 1 teaspoon fresh lime juice and 1/4 teaspoon vanilla extract to the blender. These provide balanced sweetness and a bright note from the lime.

Add-ins & Texture

Add 1 teaspoon chia seeds and, if needed for thickness or chill, up to 4 ice cubes. If all fruit was frozen and you prefer a thick smoothie, omit the ice to preserve texture.

Blend

Secure the lid and blend on high for 45–90 seconds, stopping to scrape down the sides once if necessary, until the mixture is completely smooth and velvety. If the smoothie is too thick, add almond milk 1 tablespoon at a time until desired consistency is reached. If too thin, add a few more frozen pitaya cubes or 1/2 frozen banana and blend again.

Finish & Serve

Taste and adjust sweetness or acidity: add up to 1 additional tablespoon honey or a few drops of lime juice if desired. Pour the smoothie into two chilled glasses (or one large glass).

Garnish with 2 fresh mint leaves and 1/4 cup sliced kiwi or extra pitaya on the rim or on top. Optionally sprinkle a few extra chia seeds over the surface.