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Nutrition Spotlight: Pitaya (Dragon Fruit)

It’s too bad that so many boxed foods play to the eye with splashy, rainbow colors -- only to reveal the contents inside, a spectrum of beige and sorely lacking nutrients.

Come back to nature, however, and you’ll uncover every punchy hue you could ever dream up: purple cauliflower, yellow carrots, rainbow chard for crying out loud.

Today, we’re writing a love note to that of flirty, hot pink and where it can be seen out in the wild: pitaya.

Originally found in Central America dating back to the 13th century, this member of the cactus family is grown commercially in Malaysia, Israel and Vietnam (with the name, thang loy, which translates to “dragon fruit”).  

The fruit is crunchy in texture, with an outside of layered leaves resembling an artichoke, and an abundance of black seeds on the inside-- with a taste profile of a kiwi/pear hybrid… you dig?

Beyond its stunning and unique looks, we use this super fruit in our arsenal because of its bursting phytonutrients-- an array of antioxidants, vitamin C, and vitamin B. The pink hue can be attributed to lycopene, an antioxidant that is great for your eyes, brain, and combating cancer. This fuchsia fantasy tastes incredible scooped out on top of a breakfast like this or blended and ready for an Instagram closeup.

We’re using this plant medicine inside our pink coconut butter-- a delicious, functional treat, gifted to anyone signed up for Eat Clean, Play Dirty week. Spots are limited-- and coveted-- so get on it!

 

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