My time in Hong Kong has flown by, and I head back to cold and snowy Canada this Friday. Where does the time go? My days were beginning to feel routine: lunch with my mom, grandma, and aunts; recipe experimenting; going to the gym; reading; coffee with friends; walking around town. I’ve loved exploring new parts of Hong Kong that were previously unknown to me—Hong Kong is slowly blooming into a greener, healthier, and more sustainable city, and I am thrilled by all the new juice bars and green eateries that have popped up. They would have never even existed two years ago! Even more exciting is the passion that restaurateurs and café owners have for their craft, and their commitment to quality. There seems to be a new craze in Hong Kong- as there is all over the world now- for locally grown produce. Walking through the markets here, I’ve begun to see more organically and locally grown fruits and vegetables. It’s a beautiful sight to behold.
Although the local stuff is great, the produce available from nearby Southeast Asia is also incredible. I am a tropical fruit fiend, and having fresh, ripe mangoes, papayas, pineapples, citrus, durian, dragon fruit, and coconuts available to me has made my stay heavenly. The fruit is so fresh, and I don’t have to spill my life savings to buy it.
Let’s Talk Dragon Fruit & Anthocyanins
Dragon fruit is also known as pitaya, a cactus fruit grown in Southeast Asia and South America. The flesh is typically a creamy white-grey or a vibrant red dotted with little seeds. Their texture is similar to that of the kiwi, and they have a wonderful, subtle sweetness. My favourite way to enjoy the fruit is by slicing it in half, grabbing a spoon, and eating it with a sprinkle of hemp seeds.
While both white and red-fleshed dragon fruit are delicious, I can’t resist the gorgeous fuschia colour of the latter. Red-fleshed dragon fruit are also chock-full of anthocyanins, flavonoids responsible for the red, purple, and blue pigments in fruits and vegetables: think beets, blueberries, blood oranges, red cabbage, and pomegranates. Foods high in anthocyanins have been used to treat bodily ailments, such as liver disfunction, hypertension, and vision impairment throughout history. Anthocyanins are also packed with antioxidants, and research trials have demonstrated the ability of anthocyanins to dramatically decrease the growth and spread of cancer cells. Pretty awesome, eh?
This three-ingredient smoothie bowl is simple, delicious, and will leave you wanting more. This smoothie will also make you feel as if it is July and you are on vacation in Bali. And I am always ready for a vacation in Bali…
RED DRAGON FRUIT SMOOTHIE BOWL
Yields 2 servings
- 2 cups red dragon fruit
- 1 cup ataulfo mango
- 1 banana
- 1/2 cup water
- Your toppings of choice! Hemp seeds, chia seeds, ground flax, desiccated coconut, blueberries, cacao nibs, goji berries, bananas, granola, muesli, and chopped nuts are all great toppings.
1. Slice the dragon fruit and mango into chunks.
2. Blend the dragon fruit, mango, banana, and water in a blender.
3. Garnish with your toppings of choice.
Happy smoothie guzzling!
Wishing you much love and happy kitchen adventures,