Acai and Pitaya bowls have become a huge trend not just here in California but worldwide. Pitaya (being another name for Dragonfruit) is a little more new on the scene. But one (especially a foodie) can not go past the amazingly vibrant and natural pink color this Central American fruit provides. Along with Acai, Pitaya is dubbed a super fruit due to it’s high potency of nutrition. They’re rich in antioxidants, vitamin c, good fatty acids, several B vitamins, calcium and the list goes on.

Since arriving in California I have had some amazing Acai bowls but trust me on this there is an art to this and one can easily turn an otherwise smooth, thick and vibrant bowl into an icy, mushy mess. To me, it comes down to 2 things – quality of produce and ratios. Now maybe it’s just my preference but I prefer my Acai and Pitaya to be thick, and not too icy. It needs just the right amount of creaminess with fresh and vibrant toppings. And adding the wrong kind of granola or sweetener can transform an otherwise healthy dish into a calorie and sugar loaded treat.

Quick tips

Using fruits such as berries, amps up the nutrition and antioxidant factor without overloading you with sugar.

Adding good fats such as a dollop of nut butter will help keep the energy released from the fruit sugars a lot more stable and long lasting. Whether its added to the initial blend to make the base more creamy or spooned on top as an accompaniment with your fruit. A spoon of nut butter is necessary in my opinion. (and no to mention, it tastes so darn good)

How To Make the Perfect Acai & Pitaya Bowls

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Recipe by www.peanut-head.comCuisine: AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

The perfect recipe for creamy & thick açaí & pitaya bowls

Ingredients

1 unsweetened frozen acai packet
1 unsweetened frozen pitaya packet
4 medium bananas (cut into coins and frozen)
1/2 cup unsweetened almond milk
2 tbsp almond butter
Toppings
Fresh fruit (pomegranate, blackberries, blueberries, raspberries and strawberries)
2 tsp bee pollen (for non vegans)

Directions

Snap your acai pack in half and blitz in your high powered food processor or vitamix
Once the Acai is broken down to tiny pieces, add in half your frozen bananas (equivalent of 2) and blitz on high until the frozen banana has also broken down to small pieces. You may need to stop a few times to scrape down the sides depending on how sturdy your machine is.
Add in 1/4 cup almond milk, this helps with the texture and smoothness of your acai. If you’re adding nut butter to the base, add 1 tbsp here.
Continue to blend until your mixture is smooth and silky.
Transfer to a bowl and place in the freezer while you prepare your pitaya.
Clean your machine and repeat the first 4 steps with your pitaya.
Remove your acai from the freezer and decorate both bowls with the array of toppings. I like to spoon 1 tbsp of nut butter in the middle, place an assortment of the berries around the perimeter and sprinkle some bee pollen on top.