Acai bowls are definitely the more well-known and ubiquitous of the smoothie bowls, but pitaya — sometimes called dragon fruit — is really my favorite. But while frozen acai packets are relatively common, packs of frozen pitaya chunks are a little less easy to find. I was pretty excited to see them at our local Safeway, but you may be able to find them in the frozen section of a fancier grocery store or at a smoothie place (check for local availability here). Some stores also sell fresh/raw dragonfruit, but I think those usually have white flesh instead of pink.

Obviously the magenta color is glorious, but that’s not the only reason I like this particular superfruit. While most acai bowls are made with berries, apple juice and bananas, I usually see pitaya with pineapple, mango and other tropical fruits that I love. It has such a neutral flavor that you could probably combine it with just about anything you like.

I didn’t have any fresh mango the day I took these photos, but I would highly recommend adding that as a topping if any is available. Peaches will work in a pinch, though. I like to use Harmless Harvest coconut water — specifically, one of the pink ones — but you can use any brand or type of coconut water. And you may need to add a little more, depending on the strength of your blender. Just try not to add TOO much liquid, or the smoothie part won’t be thick enough and all the toppings will sink to the bottom.

Tropical pitaya bowl (Serves 2)
3/4 cup coconut water
1 cup frozen pitaya
1/4 cup frozen pineapple
1/4 cup frozen mango
1/4 cup frozen strawberries
Toppings: fresh mango or peach, raspberries, unsweetened coconut, chopped macademia nuts (for crunch!), bee pollen and honey

Cut up, rinse or otherwise prepare toppings first. Once ready, add the coconut water and frozen fruit to the blender (coconut water first), and blend until smooth. Add more coconut water if necessary for blending. Divide the mixture from the blender between two bowls, then top with desired toppings. I like to add the fruit and mac nuts first, then coconut on top of the nuts, sprinkle about 1/2 teaspoon of bee pollen over everything and then drizzle some honey on top.