I was really impressed that the young girl at the market check out knew what dragon fruit was. We had a lengthy conversation about it despite the bored look from my family…
I fell in love with pitaya [dragon fruit] in Beijing: from street vendors guarding their rickety wooden carts overflowing with this cactus fruit to the hotel’s breakfast buffet filled with neatly and precisely cut sections. The deep red skin is covered with pointy green leaves and the white flesh is dotted with hundreds of black seeds, similar to kiwi. The shape and its leathery skin make it perfect for football season.
The flesh is mildly sweet. Scoop out the pulp, discarding any of the red flesh. Dragon fruit is rich in antioxidants, minerals and vitamins. And it’s low in calories, unsaturated fat. Since there are no complex carbs they can be easily broken down by the body. And it’s a good source of fiber.
They’re also not cheap. I think I paid $4 for one fruit, and $3 for the blackberries, which I made into two 8-oz smoothies. Asian markets may offer a better price. I think next time I’ll add some more fruit – like banana – to make more than one smoothie. I didn’t add any ice as the mixture was thick. Coconut milk or water would be good substitutes for the almond milk.
So, while I made my family peanut butter-mascarpone-filled chocolate ebelskivers, I made myself a smoothie. (But I will confess that I ate one, or more, of the chocolate pancake balls…)
Dragon Fruit Smoothie
- 1/4 c lite silken tofu
- 1/2 c almond milk
- 1 dragon fruit
- 4 oz blackberries
- 2 tbs honey
What you do:
- Add all ingredients to blender and puree.
- Adjust sweetness to taste