Pitaya, or dragon fruit, is one of those incredible exotic fruits I have always admired from afar but never had the spunk to try out. There was always something intense and seemingly fierce about this widely cultivated fruit – though now that I’ve jumped on the pitaya bandwagon I can clearly see my assumptions were unfounded!
The only thing truly fierce about this cactus plant fruit is its appearance. Scaly green leaves cover a kiwi-like black seed speckled flesh. The fruit flesh itself can vary: both the white and the exquisite bright magenta varieties have a surprisingly mild taste- more like a semi-sweet melon with a soft kiwi texture.
The pitaya fruit is high in antioxidants, vitamin C and other nutrients. It is also a low calorie and low sugar alternative to other fruits, and its seeds are rich in healthy fatty acids. It’s also low in fructose, so great for those of use who follow the FODMAP diet.*
This delicious organic whole oats porridge tastes as spectacular as it looks. Go easy on the fresh ginger if you’re sensitive to its spicy heat, and feel free to substitute whatever milk you prefer to the one listed below. Adding goji berries to the oatmeal mix as well as sprinkling uncooked ones adds another gorgeous dimension to this dish: the cooked gojis become plump and sweet while the raw ones remain their tartness and bite. The thing to love about this unique vegan oatmeal recipe is that it’s just as spectacular to look at as it is to eat.
*Dr. J. E Williams recommends the following on Renegade Health: “People with kidney disease, kidney failure, or kidney stones, and those with rheumatoid arthritis or vulva pain, should avoid dragon fruit because of its oxalic acid content. If you’re unsure of whether your medical condition is sensitive to oxalic acid, talk with your doctor.”
- 5 tablespoons organic whole oats
- 1 teaspoon chia seeds
- 5 heaped tablespoons soft red pitaya (dragon fruit) flesh
- ¼ tablespoons ground cinnamon
- ¼ tablespoons freshly ground ginger
- 1 tablespoon goji berries
- ⅔ cup Rice Dream milk (we used the Hazelnut & Almond Dream Blend)
- ½ persimmon, sliced
- 1 dried fig, sliced
- Frozen Blackcurrants
- Raw goji berries
- Bee Pollen (we used Loving Earth Western Australia bee pollen)
- Combine all oatmeal ingredients in a small pot and simmer over a low heat until soft and most of the liquid has been absorbed by the oats.
- Sprinkle the cooked oatmeal with the bee pollen and a small handful of raw goji berries.
- Add the sliced persimmon, dried fig and frozen blackcurrant.