Those of you who follow me on Instagram know I am just a tiny bit obsessed with pink food – and there is nothing pinker than pitayas. Pink dragon fruits are unfortunately not available over here (at least not yet) but I was dreaming of it for a while now. Then I found dried pink pitaya slices. They taste delicious, they are versatile, they are healthy, and the color is insane.
I am still figuring out what I can use them for, but I started with this Pink Pitaya Chia Parfait. Not the worst decision, right?
Dragon fruit origins from South America, Central America and Mexico, but it’s also a staple in South-Asian countries like Vietnam, Cambodia or Thailand. It comes in three different varieties – red skinned with either red or white flesh and yellow skinned with white flesh. I already tried both white-fleshed varieties and wasn’t overly excited. Dried dragon fruit is a completely different story – it’s full of flavors and natural sugars. I could snack it all day! But of course, I am not, because I need them to create pink food for my Instagram gallery 😅.
Health benefits of dragon fruit
Dragon fruits are high in Vitamin C, calcium, iron, magnesium and phosphorus – even more condensed in dried fruits. 30 g of dried dragon fruits contain 10% of the daily recommended value for iron.
Calcium and phosphorus support bone health and magnesium are good for your brain and your heart. Dragon fruits are high in cancer-fighting and immune system boosting antioxidants. And they are quite sweet and perfect to satisfy your sweet tooth without indulging in empty calories.
This Pink Pitaya Chia Parfait calls only for a few basic ingredients, but the taste is so delicate, that it has become a staple on my breakfast table. You can substitute the pitaya puree (made of dried dragon fruit) with fresh pitaya, if available, but you might need to add more agave because it will be less sweet.
Let me know if you give it a try; I would love to hear from you 😘😘
Pink Dragon Fruit Chia Parfait
- 1/4 cup white chia seeds
- 1.5 cup roasted almond milk unsweetened
- 1 cup coconut yogurt
- 1/2 cup pink pitaya puree see notes
- 1/2 tbsp agave
- 1/4 cup blackberries
- edible flowers
Mix chia seeds with roasted almond milk, coconut yogurt, pitaya puree and mix thoroughly. Allow to sit for at least 2 hours, stirring once in a while.
Sweeten to taste with agave. Transfer to 2 jars and decorate with blackberries and edible flowers.
To prepare the pitaya puree, cover dried pitaya slices with the equal amount of water and allow to soak for an hour. Blend and store in the fridge.