Pitaya Rosewater Berry Popsicles. This year I am bringing pink to famed #PopsicleWeek‘s grand master Billy of WitandVinegar.com #popsicleweek party!
Pitaya, aka dragonfruit, brings a bright pink color to life your mood and brighten your table. But that’s not all, of course. Pitaya, a fruit that tastes a bit like kiwi is indigenous to Central America but is also grown in Thailand and Vietnam. It’s related to the cactus, and the fruit is actually the stem. Best of all is it is high in magnesium which helps with sleep, iron, fiber, antioxidants and vitamin C.
Try to find a fresh dark-pink pitaya if you can, though white pitayas are more common. I find both sometimes at Asian supermarkets here in DC. But if you can’t, there are a few frozen brands popping up in major supermarket chains, where frozen fruits are. And as a last resort, you can find it on Amazon if you don’t mind dry ice shipments.
These pops also feature strawberries for a bit of a fruity bite, baobab powder for a stronger citrus bite and immunity boost, and a few teaspoons of rosewater that leave a slight floral scent, sometimes lost when the pop is hard-frozen, but more evident as you begin to eat and it melts. The combination is intriguing, and I swear will leave you with a long lingering memory, “now what was that popsicle I ate that day?” Happy pink #popsicleweek!
makes about 4 cups or 10 popsicles
- 1/2 cup frozen strawberries
- 3 peeled fresh pitayas (dragonfruits) or 6 (3.5 oz) frozen packets dark pink pitaya
- 1 cup plant yogurt (I love coconut yogurt – my recipe here)
- 1 tsp baobab powder (I use this brand
- 2 tsps rose water (I use this brand)
vegan White Chocolate drizzle
- 1/2 cup vegan white chocolate chips (I use this brand), excellent quality
- 1 tsp coconut oil
- Need a popsicle mold? Here you go!
The next day, dipping the entire mold in a hot bowl of water (not allowing water to touch the popsicles), each pop slipped out with a few tugs.
Melt the white chocolate in the microwave in intervals of 10 seconds until melted but not burned, stir in coconut oil, and use a plastic bag with a corner snipped to draw criss-cross lines on each pop.
Ready to eat!