Intrigued, I had to ask an assistant what the heck it was. ‘A pitaya, commonly known as a dragon fruit’, she said. I couldn’t resist.. I bought one (at a hefty price) with absolutely no idea what to do with it.
So I did a wee investigation online and found, firstly, that it’s loaded with nutrients and other health benefits – always a plus. And that most people use them raw in salads, in smoothies or even make sorbets and other desserts with them, given their natural sweetness. A smoothie felt like a good way to go and I figured, given its exotic and tropical origins, that I’d pair it with banana and pineapple. Turns out it was a really good combination. Enjoy.
- 1/2 dragon fruit
- 1/2 banana
- 1/2 cup pineapple pieces
- 1/3 cup yoghurt
- A little grated fresh ginger, to taste
- 1 cup almond milk (or rice or regular) milk
- Optional: Honey, to taste (mine didn't need extra sweetness)
- Pop all the ingredients into a blender and blitz until smooth.
- Add more liquid if it's too thick.
- Pour into glasses and enjoy.
Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting