Dragon Fruit Smoothie Bowl with Granola and Almonds
This is the smoothie bowl you order at the counter for twelve dollars, made at home for about three. The trick isn’t the fruit — it’s the ratio. A half cup of liquid to three and a half cups of frozen fruit is barely enough to get the blades moving, which is exactly the point: you want something you eat with a spoon, not something you drink. That means the tamper does most of the work. Dragon fruit brings the color and a mild, kiwi-like sweetness that keeps the mango and pineapple from taking over, and the half banana adds just enough body to hold a topping without turning the whole thing into banana. Frozen fruit means this works year-round, and the base takes whatever you have — berries instead of mango, coconut milk instead of almond. Toppings are where you make it yours. Serve it thick and cold, right out of the container.
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