• Dragonfruit & watermelon smoothie (Chris Middleton)Source: Chris Middleton

Dragon fruit (pitaya) is a spectacular and unusual-looking fruit. Look for it fresh when it’s in season, otherwise you can buy it frozen from good health food stores. The seeds have a lovely crunchy texture that contrasts with the juicy fresh. 




Skill level

Average: 4.1 (9 votes)

I find the pink-fleshed variety more fragrant than the white and it will give a more vibrant colour to your smoothie bowl.


  • 125 ml (4 oz/½ cup) tinned coconut milk or 125 g (4½ oz/½ cup) coconut yoghurt 
  • 60 g (2 oz/½ cup) crushed ice 
  • 1 peeled pink or white dragon fruit (pitaya), chopped and frozen 
  • 135 g (5 oz/1 cup) watermelon cubes, frozen 
  • 1 peeled banana, frozen and roughly chopped 
  • honey, to taste 


To serve 

  • Cacao and black tahini granola (see note)
  • cubed dragon fruit
  • sliced starfruit (carambola) 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Whiz the coconut milk or yoghurt with the ice, dragon fruit, watermelon and banana in a high-speed blender or small food processor until smooth. Scrape down the inside of the blender or processor bowl if required. If the mixture isn’t moving well in the blender, add a tablespoon or two of water or milk, being careful not to add too much liquid. 

Taste the smoothie and add a drizzle of honey to adjust the sweetness to your liking. 

Spoon the thick smoothie mixture immediately into two chilled bowls and top with granola, dragon fruit and starfruit. 



• To make vegan, swap the honey for rice malt syrup, pure maple syrup or a couple of drops of liquid stevia. 


This recipe is from Breakfast Bowls (Smith Street Books). Photography by Chris Middleton.