Many people buy tropical fruits in supermarkets, and then often don’t know what to do with them – seemed like a good idea at the time! They are not local of course, but most of us like the odd banana. Here are some super-simple plant-based recipes to try, if you are struggling to know what to do with all the tropical delights sitting in your fruit bowl, just waiting to be used.
Pink Dragon Fruit Layer Cake (Rainbow Nourishments) starts with a fruity sponge, which is topped with a fruity mousse and bright pink vegan fruit jelly. Avoid dragon fruit for diabetes, it could affect blood sugar.
Choose palm-oil-free vegan butter and make your own pastry. Keep these desserts away from pets, due to toxic ingredients like chocolate, nuts (and xylitol if used – just a few crumbs can be lethal). Keep fresh dough away from pets (can expand in the stomach).
These fruits are very popular, mostly because of their beautiful colour that can turn desserts and cakes and smoothies bright pink. Native to Asia and South America, they are not the strongest in taste, but good nonetheless.
Vegan Pitaya Smoothie (The Vgn Way) is the perfect post work-out snack, and it’s high in fibre and with lots of healthy antioxidants.
Pink Pitaya Cheesecake (Rainbow In My Kitchen) is a no-bake dessert with a roasted almond-oat crust, that’s sweetened with dates. Then it’s topped with a pink fruit-cashew layer. Also try Pitaya & Black Goji Berry Cheesecake (if you can’t find black goji berry powder, just use any natural food dye).