Brazilian Pitaya Bowl

Ingredients

• 2 packets (3.5 oz each) frozen red pitaya (dragon fruit) packets
• ½ cup unsweetened plant-based milk (coconut or almond)
• 1 tablespoon pure maple syrup
• 1 teaspoon fresh lime juice
• 1 cup, diced into 1/2-inch pieces fresh pineapple
• ½ medium, peeled and diced into 1/2-inch pieces fresh mango
• ¾ cup, hulled and halved fresh strawberries
• ¼ cup unsweetened coconut flakes
• ¼ cup, roughly chopped raw almonds
• ½ cup gluten-free or regular granola
• 4 leaves fresh mint leaves
• 4 flowers edible flowers (optional)

Instructions

1. 1

   Prepare all your toppings first: Dice a medium mango in half lengthwise around the pit, cut the flesh into 1/2-inch pieces (you can make crosshatch cuts and scoop with a spoon), and place in a medium bowl. Core a fresh pineapple and cut into 1/2-inch dice — you need about 1 cup total. Hull 0.75 cup fresh strawberries, halve them, and add to the bowl. Set the fruit aside.

2. 2

   Chop 0.25 cup raw almonds into rough 1/4-inch pieces and measure out 0.25 cup unsweetened coconut flakes and 0.5 cup granola into separate small bowls. Tear 4 fresh mint leaves roughly with your hands. Set everything within arm's reach of your blender.

3. 3

   Remove 2 frozen red pitaya packets (3.5 oz each) from the freezer. Pour 0.5 cup unsweetened plant-based milk into a high-powered blender, then add both pitaya packets and break them into chunks as they go in.

4. 4

   Add 1 tablespoon pure maple syrup and 1 teaspoon fresh lime juice to the blender. Blend on high speed for 45–60 seconds, using the tamper to push the frozen pitaya down if needed, until the mixture is completely smooth and thick — it should look like soft-serve consistency, not watery. If it's too thick, add 2 tablespoons milk at a time and blend again. If it's too thin, add a frozen strawberry and blend once more.

5. 5

   Divide the blended pitaya mixture evenly between two shallow bowls, using a rubber spatula to scrape every last bit from the blender. Spread it into an even, slightly thicker base — it should come about 1/2-inch up the sides of the bowl.

6. 6

   Arrange the fruit toppings over the pitaya in sections: pile the diced mango on one side, pineapple on another, and strawberries in a third section. Scatter the chopped almonds over the top, then sprinkle the coconut flakes evenly across the bowl.

7. 7

   Drizzle 0.25 cup granola over the fruit, clustering it in the center so it stays crunchy. Tear the mint leaves and scatter across the top. If using edible flowers, place 2 flowers on each bowl for a restaurant-style finish.

8. 8

   Serve immediately while the bowl is still ice-cold and the granola is crisp. Eat with a spoon, mixing some of the creamy pitaya with the fresh fruit and granola in each bite.

Tools you’ll need

• high-powered blender or food processor
• cutting board
• chef's knife
• medium mixing bowl
• small bowls (3)
• rubber spatula
• two shallow bowls or plates
• spoon

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