Native to Central America, the water dense dragon fruit (or pitaya) has a refreshing, sweet taste—similar to that of a kiwi or a pear. The white flesh and edible black seeds provide 3x the vitamin C as a serving of carrots. Vitamin C is a powerful antioxidant that boosts the body’s immune system (as we all remind ourselves during flu season), helps the body flush out heavy metals and other toxins, and improves the body’s ability to cope with stress. The seeds contain fiber and polyunsaturated fat (omega 3 and omega 6 fatty acids), both of which aid the bowels. Crunchy dragon fruit is also a good source of iron and B vitamins.
Sometimes I like to top my smoothie bowls with all sorts of goodies—fresh fruit slices, berries, chia seeds, hemp seeds, coconut flakes, lucuma powder, and homemade granola. Other times, I enjoy my smoothie bowls sans toppings. I’ve listed a few suggested toppings here, but feel free to make up your own. Enjoy!
Vegan Smoothie Recipes: Cooling Dragon Fruit Bowl
- 1 frozen dragon fruit pack
- 1/2 frozen banana
- 1/2 fresh cucumber
- 1/3 cup non-dairy milk (like almond)
- 1 knob of fresh ginger, peeled
- small handful fresh blueberries
- 1 teaspoon chia seeds
- 1 teaspoon hemp seeds
- 1 teaspoon shredded coconut
- 1 teaspoon raw lucuma powder
1. If you’re using a frozen dragon fruit pack, thaw the pack in warm water (while keeping the plastic sealed). Once the fruit inside is soft, carefully cut the pack open and pour contents into a high-speed blender. If you’re using fresh dragon fruit, slice it down the center, and scoop out the white flesh. Remove any lingering pink parts since these tend to be bitter.
2. Place frozen banana, cucumber, ginger, and non-dairy milk into the blender. Blend until the mixture is smooth and creamy.
3. Pour the contents of the blender into a bowl and top with desired toppings. Enjoy immediately.
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Photos: Mary Hood Luttrell