Pitaya Smoothie Recipe

Prepare fruit

If using fresh pitaya, peel, chop and freeze into cubes ahead of time. For this recipe use 1 cup frozen pitaya cubes. Slice the banana and measure 1/2 cup (about half a medium banana).

Add the frozen pitaya cubes, sliced banana, and 1/2 cup plain Greek yogurt to the blender pitcher.

Pour in 3 tablespoons unsweetened almond milk and add 1 teaspoon fresh lime juice. The small amount of milk keeps the smoothie thick while allowing it to blend smoothly.

Add 1 tablespoon honey or agave syrup and 1/4 teaspoon vanilla extract for balanced sweetness and aroma. Taste after blending and adjust sweetener to preference.

Sprinkle 1 teaspoon chia seeds into the blender to add fiber and a slight gel-like texture.

If you want an extra-thick smoothie, add 3 ice cubes. (Skip ice if your pitaya is very solidly frozen.)

Secure the blender lid and blend on high for 45–60 seconds, or until fully smooth and homogenous. Stop and scrape down the sides with a spatula once if needed, then blend again for 10–15 seconds.

Check consistency. If the smoothie is too thick, add 1 tablespoon more almond milk at a time and pulse until desired pourability is reached.

Pour the smoothie into two glasses (or one large glass).

Garnish each serving with fresh mint leaves, 1 tablespoon sliced kiwi or a few berries, and a light sprinkle (about 1/4 teaspoon) of extra chia seeds if desired.

Serve immediately with a straw. Refrigerate any leftovers in an airtight container for up to 24 hours and stir well before drinking (texture may change).