Dragon Fruit (Pitaya) Smoothie

Before you start

Dragon fruit, or pitaya, has a mild flavor somewhere between kiwi and pear, with crunchy edible black seeds. Its appeal in a smoothie is mostly color: red- or magenta-fleshed pitaya turns everything an electric pink. Because the flavor is gentle, it needs partners. Pineapple adds tartness and sweetness, and a little coconut milk gives creaminess without hiding the fruit.

Check which type you are buying. White-fleshed dragon fruit tastes similar but will not give you the pink color; for that you need red pitaya, which is sold frozen in cubes or smoothie packs in many grocery stores. Frozen packs are convenient and very consistent. Keep other ingredients light-colored or red, since green spinach or dark blueberries dull the pink to a muddy purple.

Ingredients

• 200 g (about 2 packs) frozen red pitaya — or the flesh of 1 fresh red dragon fruit, frozen
• 140 g (1 cup) frozen pineapple chunks
• 120 ml (½ cup) canned light coconut milk — or any milk
• 120 ml (½ cup) coconut water or apple juice
• 1 tsp lime juice
• 1-2 tsp honey or agave — optional
• To top sliced fresh dragon fruit or kiwi — optional

Method

1. If using frozen pitaya packs, run them under warm water for a few seconds, then break them into chunks with your hands before opening.
2. Add the coconut milk, coconut water and lime juice to the blender.
3. Add the pitaya and pineapple on top, plus a little honey if your fruit is not very sweet.
4. Blend on low for 10 seconds, then on high for 40 to 50 seconds, until smooth and evenly pink.
5. Taste. Add lime for more brightness or honey for sweetness, and pulse briefly.
6. Pour into glasses and top with fresh fruit slices if you like. Serve immediately.

Tips for success

• Pitaya seeds stay whole and crunchy; this is normal and does not need straining.
• For the brightest color, use coconut water or apple juice rather than orange juice, which shifts the pink toward coral.
• Fresh dragon fruit should give slightly to pressure and have bright, even skin. Scoop the flesh, cube it and freeze it on a tray.

Substitutions

Red pitaya

White pitaya tastes similar but makes a pale smoothie. Add 50 g frozen raspberries for color.

Pineapple

Frozen mango makes it creamier and sweeter; frozen strawberries keep the color pink.

Coconut milk

Greek yogurt gives more protein and tang, and the drink stays pink.

Variations

Pitaya bowl

Cut the liquid in half for a thick, spoonable base and top with granola, kiwi and coconut flakes.

Pitaya lemonade

Blend 100 g pitaya with 240 ml lemonade and ice for a lighter drink.

Troubleshooting

Bland flavor

Dragon fruit is mild. Add more pineapple, lime juice or a few strawberries.

Color turned purple or brown

Blueberries, greens or banana changed the shade. Keep to pink, red and pale ingredients.

Too thin

Not enough frozen fruit. Add more frozen pitaya or pineapple, or reduce the coconut water.

Storage

Best fresh. Leftovers can be kept covered in the fridge for up to 24 hours; the color stays bright but the texture thins. Keep frozen pitaya packs frozen until use.