This pitaya smoothie bowl is my favorite thing to make on warm summer days! It’s ultra-refreshing, nutrient-dense, and perfect for a healthy snack or light breakfast.
Why You’ll Love This Pitaya Smoothie Bowl
This pitaya smoothie bowl is what sparked my obsession with making breakfast smoothie bowls, like an acai bowl or mango smoothie bowl. I first had pitaya (also known as dragon fruit) while exploring the nooks, crannies, volcanoes, and rice fields of Bali. I still have to pinch myself that I spent two whole months on that little island, motorbiking around most of it. But having those two wheels gave me ample time to sample pitaya smoothie bowls from all over—for research purposes, of course! Here’s why you’ll love it:
- It’s quick and easy. Just blend the smoothie base and add your favorite toppings (which can be prepped ahead of time).
- It’s healthy all around. Pitaya is rich in antioxidants, vitamin C, fiber, and more. These bowls are also packed with nutrients from the added fruit, nuts, and seeds!
Pitaya Bowl Ingredients
- Frozen pitaya: Frozen pitaya cubes or packets are commonly available in the frozen fruit section of most grocery stores. You can also purchase from brands like Pitaya Foods and Sambazon—I’ll link them in the recipe card!
- Other frozen fruits: You’ll need a frozen banana and mixed berries to complete the smoothie base.
- Liquid: I’m using coconut water for a lighter, hydrating base. For a creamier consistency, use any dairy-free milk.
- Toppings: Gather your favorite fresh fruits, nuts, seeds, and more!
Find the printable recipe with measurements below.
How to Make a Pitaya Smoothie Bowl
To make the smoothie base, blend the frozen pitaya, banana, berries, and coconut water in a high-powered blender. Make sure to use the tamper to push the ingredients into the blades. If you don’t have a blender, use a food processor.
Then, here comes my favorite part, the toppings! I like to add sliced bananas, kiwis, coconut flakes, and sliced almonds. But I’ll provide more options below.
Pitaya Bowl Topping Ideas
- Fruit: I like switching between a berry mix (blueberry, strawberry, raspberry) or a tropical mix (mangoes, kiwis, bananas, and pineapple).
- Seeds: Layer on the seeds for nutritional benefits! A few favorites are pumpkin seeds, flax seeds, sunflower seeds, hemp seeds, and chia seeds.
- Nuts: Chop up your favorite nuts for added crunch! You can even drizzle nut or seed butter on top.
- Chia pudding: I love adding a layer of chia pudding on top.
Common Questions
Pitaya, also known as dragon fruit, is a tropical fruit that grows on a cactus and is commonly found in Central America, Southeast Asia, and parts of Australia, China, and Hawaii. It comes in sweet and sour varieties, with flesh that can be white or vibrant pink and dotted with tiny seeds similar to those in a kiwi. Despite its bold appearance, pitaya has a surprisingly mild flavor, often compared to melon. It’s rich in antioxidants, fiber, magnesium, and vitamins C and B, making it a nutrient-dense addition to your diet.
To achieve a thicker consistency, use fully frozen fruits and limit the amount of liquid added. Also, don’t overblend as that will thin the smoothie base down.
Yes, you can prepare the smoothie base ahead of time and freeze it for up to 3 months. When ready to eat, let it thaw slightly at room temperature, stir, and add your favorite toppings. Just know that it’ll be a bit more liquidy when it’s thawed, rather than thick and creamy.
More Smoothie Bowl Recipes
- Dark Cherry Smoothie Bowl: Perfect for cherry season!
- Clean Green Smoothie Bowl: Great for detoxing.
- Or browse through my list of refreshing smoothie recipes!
If you make this pitaya smoothie bowl recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Equipment
- Vitamix Blender My favorite blender for the smoothest consistency.
Ingredients
Pitaya Smoothie Bowl
- 1 cup frozen pitaya cubes, or one frozen pitaya packet
- 1 frozen banana
- 1 cup frozen mixed berries
- ¼ to ½ cup coconut water or almond milk
Optional Toppings
- fresh fruit, nuts, seeds, coconut flakes, and nut butters
Instructions
- Blend together. Add the frozen pitaya, banana, berries, and coconut water to a high-powered blender. Blend on high for one minute, using the tamper to push the ingredients into the blades, until well combined. Alternatively, you could use a food processor as well.
- Add toppings. Pour your pitaya smoothie into a bowl and add your favorite toppings.
Lisa’s Tips
- Storage tip: You can prepare the smoothie base ahead of time and freeze it for up to 3 months. When ready to eat, let it thaw slightly at room temperature, stir, and add your favorite toppings.
- You can usually find frozen pitaya packs in the freezer section of the market, where frozen berries would be. If you can’t locate them, you can purchase frozen pitaya cubes or frozen pitaya packs.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally published May 2015, but updated to include new photos and information for your benefit!
Behind The Scenes
My pitaya smoothie bowl is a little bit darker than the photos above, as I had more blueberries in my frozen berries bag. And that’s fine! You can use a variety of different frozen fruits as the base. And if I don’t happen to have nuts on hand, I’ll also drizzle some almond butter for a little protein boost. No matter how you make it, it’s sure to be delicious!
Great recipe! These tend to be pricey when getting them out and I love that I can make it at home for a fraction of the cost. This smoothie bowl is perfect for summer and I love how nutritious and colorful it is.
Yes, pitaya smoothie bowls are definitely pricey in cafes/restaurants and they’re so easy to make at home. So now you can make them anytime you want! :)
So refreshing especially during these hot summer days! Definitely a great summer meal!
It really is the perfect smoothie bowl for summer. Happy you loved it, Bridget!
I made this and have leftovers. I’ll perfect it as I go.
Glad you’re loving this pitaya bowl so far, Amy!
Delicious! The perfect summer smoothie!!
Happy to hear you enjoyed this smoothie bowl, Mara!
Amazing recipe! Didn’t have pitaya but used black currant and gooseberry – the color came close :), but the taste was delicious! Definitely will try your other smoothie bowl recipes. Thanks you!
Hi Mareile – Glad this still turned out with black currant and gooseberry. Sounds delicious!
Would you be able to post a recipe for a smoothie bowl with a layer of chia pudding on top?
I’ll definitely add that to my list! But you can just make the chia pudding separately and layer it on top.
Amazingly delicious i love it.
Happy to hear you loved this smoothie bowl, Maison!
This recipe is awesome! I was able to recreate my favorite smoothie bowl at home for a fraction of the cost. Thanks Lisa!! My toddler is also obsessed so that’s a huge win!
Nothing beats a homemade pitaya (or acai) bowl! Glad this was such a win for you and your little on, Marie.
Thanks for all of your creative and delicious recipes Lisa! I enjoy your newsletter emails, they’re inspiring!
Thanks for your feedback Laurie! Happy to hear you’re enjoying the email newsletters.
I made this for my husband today and he loved it. Thank you so much for this recipe. :)
This is the perfect way to start the day!
I love smoothie bowls — thanks for all your tips!
I could start my day with this smoothie bowl every day. It’s delicious and full of vitamins.
I love making smoothie bowls. Those pitaya packs are so convenient!
I can only find frozen dragonfuit in cubes, basically, in a large bag. How many oz should I add?
Hi Laura – each frozen pitaya pack is 100g, so 200g total for the recipe. I’d measure out the same amount in your cubes. :)
This will be my breakfast at least one of the mornings this weekend!!! :p
I really hope your thumb is recovering. And- coincident as usual- I managed to mandoline slice a finger too a few days ago. So, note to self: Never use a mandoline when you’re so tired you’re almost asleep… ;) (that goes for me)
Oh, no! It’s the worst, isn’t it?! Mine is healing (thank goodness) – but when I used it again yesterday I wore a kevlar glove as added precaution. Ha! Hope yours heals fast too! xo
It’s healing, no problem! And I used it just an hour ago… a BIT more careful this time though :D :D :D
This looks amazing can’t wait to try. Gosh your photographs are so GORGEOUS x
Thanks love! And I’ve been working on my photo skills. Helps when you’re constantly whipping up new recipes to practice on! ;) xo
Such a beautiful post Lisa… thank you so much for sharing and happy you came across that beautiful fruit:)
Me too! Now, I may have to sample the ones in Central America….just to make sure they taste the same. ;)