The Flaming Vegan

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Delectible Dragon Fruit Smoothie
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Delectible Dragon Fruit Smoothie

Prep Time: 15 minutes

Cook Time: 1 minute

Lately I’ve been putting my smoothies in mason jars because:

a) super trendy

b) reusable/eco-friendly

c) You can take them to go

The mason jar smoothie I've brought to you today is my delectable dragon fruit smoothie. 

I’ll be honest with you, I’m not that impressed with the nutritional quality of dragon fruit; and by no means do I consider it a “superfood” (like chia seeds and avocados), or an “antioxidant powerhouse” (like blueberries.) However, this fruit has a different and equally attractive appeal in my opinion. That is, the gorgeous fuchsia color it will make any of your smoothies. It is love. And inspiration. It really is. A stunning purplish-red color that not even the beet can rival with. There is nothing better than sipping on a bright pink smoothie.

But don’t get me wrong, dragon fruit (also known as pitaya) does have a lot of great nutritional properties to it! I mean, it comes from a plant (more specifically, a cactus), and all plant based-food tends to be really good for you. But I personally buy it for its color. Regardless, I’ll mention some of its health benefits below.

100g of pitaya has:

  • 4% of RDI(recommended daily intake) Vitamin C
  • 12% RDI fiber
  • 10% RDI Magnesium
  • 6% RDI Vitamin B2
  • 2% RDI Vitamin B1&B3

So now that I’ve jabbered away for awhile… here’s the recipe for the smoothie

Dragon fruit smoothie:

  • 1 100g frozen pack of Pitaya Plus Dragonfruit smoothie pack (It’s basically just frozen pitaya. If you happen to have fresh pitaya available in your life, I am extremely jealous of you, and you should use it by all means. Just make sure it’s pink pitaya.)
  • 1/2 large ripe banana, frozen overnight
  • 1/2 cup diced ripe pineapple, frozen overnight
  • 1/2 cup diced ripe mango, frozen overnight
  • 3 Tb of orange juice or coconut water, or more if you like a smoothie with a thinner texture

Any or All of these Toppings: Go crazy with them! the more toppings, the better.

  • Fresh berries
  • Shredded sweetened coconut
  • Dried apricots, diced into teeny pieces
  • Sliced almonds(sprouted if you can find them)
  • Fresh kiwi -chopped date
  • Dried diced pineapples(for a little added sweetness)


  1. Pound the smoothie pack with a mallet to break up the larger chunks.
  2. Add all smoothie ingredients to your blender. Start the blender off easy by pulsing it a few times to break up the big chunks of fruit. Then, turn the blender up all the way until the smoothie is completely smooth.
  3. Pour your smoothie into a mason jar (or any glass/bowl) and top with desired toppings. Be sure to use a wide mouth mason jar so you have room for lots of toppings! 
  4. Eat up! 
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Leave a Comment

  1. Support
    Thanks for an awesome recipe, Layla! We pinned it to our Drink Vegan! board on Pinterest
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  2. xan326
    I haven't looked for frozen dragon fruit yet, but my local Asian food market will rarely have some in stock in I think late summer. There's also over 30 varieties of dragon fruit that I know of, possibly more; outside of flavor and sweetness, there's pink, red, magenta, and white flesh, along with pink, red, green, yellow, and possibly magenta skins; Hylocereus undatus (Pitaya blanka) is the pink skin white flesh variety, Hylocereus costaricensis (Pitaya roja) is the red skin red flesh variety, and Hylocereus megalanthus (Pitaya amarilla) is the yellow skinned white flesh variety; those with traits of two species (Hylocereus is the genus) may be mutations from cross breeding the species. If you ever find these in the wild, yellow has thorns. There is also a sour Pitahaya, which comes from the Stenocereus genus, and looks completely different. Hylocereus and Stenocereus are only related back to the family Cactaceae and subfamily cactoideae. You can find most of this information through Wikipedia, though it may take some searching, and for specific varieties you'll need to do some hunting on the internet to find them.
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