One of my favorite things about living in California is the access to all the amazing types of produce that the local markets carry. Even being the produce lover that I am, these stores still carry so many kinds of fruits and vegetables that I’ve never tried. I’m making it my mission to buy a “new to me” fruit or vegetable every time I shop and then create a recipe out of it. Although I’d heard of pitaya (or dragonfruit) before, I had never cooked with it. So I bought one of these strange looking fruits on our last trip and created this pitaya avocado smoothie as a breakfast treat for me and Noe.
I was such a newbie to dragonfruit that I even looked up “how to use pitaya” before cutting into it. If you’re curious, it’s super simple.
The mixture of pitaya with avocado wasn’t very thought out. We went to Costco over the weekend and bought 6 avocados and I wanted to make sure that they didn’t go bad before we got around to them, so in they went. Avocados add a smooth texture to smoothies but are undetectable taste wise. I also really like them for the added healthy fat since I’m now dealing with a picky toddler who won’t eat more than a few bites of anything, except smoothies.
Because I wanted to showcase the fresh pitayas in these photos (blogger problems), this recipe was also made with frozen packets of pitaya. I’ve seen these in most grocery stores (they usually come in packs of 4) so if the fresh fruit is unavailable to you, try the freezer section.
Noe gobbled her pitaya avocado smoothie down in about a minute and she even had a couple bites of the fresh fruit as well. I’d call that a successful breakfast.
- 1 fresh pitaya (dragonfruit) or 2 frozen pitaya packets
- 2 bananas
- ½ avocado
- 2 nectarines
- 2 cups milk of choice
- Optional: 1 tbsp hemp heart, chia seeds or flax seed
- If using fresh, cut the pitaya and scoop the fleshy middle into a blender.
- Next, add bananas, avocados, nectarines and milk.
- Blend until creamy.