- 80g frozen pitaya pulp
- 100g frozen berries
- 180ml almond milk
- 1 banana
- 1 tsp honey
- Toppings: Granola, dessicated coconut & edible flowers (optional.)
Pitaya (pronounced Pi-tah-yah) is the fruit of a cactus species indigenous to South & Central America. You may be more familiar with its cousin Pitahaya, which also goes by the name Dragon Fruit… Similar to its asian relative it is flecked with the trademark miniscule black seeds, but Pitaya differs in that it has an amazingly deep magenta flesh. These fruits are found in Mexico, across Central America in many parts of South America including Colombia and of course is found in the vast and fertile lands of Brazil.
Pitaya is just another addition to the long list of Latin ‘Superfoods’ which already include Açaí, Chia Seeds, Lucuma, Maca and Cacao to name but a few. The Pitaya fruit itself has been said to help prevent memory loss, improve blood pressure, lower blood sugar levels, and boost the immune system.
Pitaya is high in fibre and is low in calories, which means it will help you stay feeling full for longer. It’s known as the ‘beauty fruit’ as eating pitaya regularly is thought to detoxify the body with powerful antioxidants and improve the quality of your skin, teeth, eyes, and bones. This may have something to do with the fact the seeds contained in the flesh are a good source of omega-3, but the fruit itself also contains vitamins A, B2, B3, and C as well as iron, phosphorus, magnesium, and calcium.
It’s hard to buy fresh over here, but luckily you will find it’s pulp frozen and sold in the same way as Açaí…. I love using it to impress friends and family during homemade brunches with its BRIGHT beautiful Amaranth like colour and topping it with homegrown edible flowers. To make Pitaya bowls the key ingredient is the very best quality Pitaya pulp you can get your hands on, I buy mine from my friend Rayder who founded the company Amaçaí, he provides Açaí & Pitaya to the likes of Farm Girl Cafe and The Mae Deli, so it’s seriously good quality stuff! Not only that his Pitaya & Açaí is sustainable. Buy it & read more on www.amacai.co.uk
PS: I bought my edible flower Seeds HERE
Start by chilling your bowl in the freezer.
Blend all ingredients (except toppings) until smooth.
Remove bowl from freezer and fill with the pitaya smoothie.
Sprinkle over your granola & desiccated coconut and decorate with edible flowers for a latin touch! (I've started growing my own from seeds I bought in Sainsbury's which I used for this recipe!