I had a photo shoot the other week for one of my brands at work and it involved sourcing dragon fruit as part of a recipe. Now, let me tell you, getting dragon fruit around New York City? Not the easiest task in the world. Usually they can be found in the street fruit carts in downtown Chinatown; but, lucky for us, there was a snowstorm that day so, needless to say, the fruit carts were no where to be seen. I ended up having to take a taxi all the way to Brooklyn Chinatown to pick some up myself, at which point I picked up every kind I could get my hands on to avoid having to make a second trip.
This turned out to work out in my favor since I got to take the extra dragon fruit home to experiment with. There aren't too many things you can do with a dragon fruit out there in the internets, but I figured I would try to find a way to use it where you weren't just straight up eating it as it comes. Enjoy!
Dragon Fruit Smoothie Bowl
1 White-flesh Dragon Fruit
1 Cup Frozen Coconut
1 Large Banana (sliced)
1 Cup Vanilla Greek Yogurt
2 Tbsp Honey
Granola (optional topping)
Slice up the dragon fruit into small chunks so it'll be quicker to mix them in the food processor. I usually slice them into squares when they're still in the skin, and then I slice around the circumference of the shell and watch them all fall out. Easy peasy.
Drop those into the food processor along with the rest of the ingredients. It's super important to use frozen coconut instead of regular coconut because it acts as "ice" so your smoothie is chilled upon serving. Blend until it's a thick, creamy consistency and serve with extra fruit on top!
If I'm eating it for breakfast, I'll usually sprinkle some plain granola on top to give it a bit more texture.