Frozen Pitaya Daiquiris

If you want to go on a tropical getaway without leaving your house, this drink will do it. It's a bit crazy looking, totally unexpected, and has a wonderful delicate flavor.

Pitaya, also known as Dragon Fruit, is cultivated throughout the topical and subtropical regions, including in the Caribbean and southeast Asia. They're bizarre looking little fruits with neon pink skin and a bright white interior with little black seeds. I find their flavor to be very delicately floral, sort of like a lychee, although the tiny seeds remind me of kiwi.

But because the flavor is so delicate, it gets lost easily; accordingly, I like to use them with very few other ingredients and in a way that really celebrates how visually distinct they are.

This cocktail falls into the daiquiri family since it combines rum with citrus (in this case, lime). But I use just a small amount of lime so that the pitaya stays at the forefront. In addition to white rum, I also use a bit of coconut rum. I think the subtle coconut actually enhances the pitaya flavor, and certainly adds to the tropical vibe.

This Frozen Pitaya Daiquiri comes together quickly in the blender; you'll just need to cut up and freeze the pitaya the day before. Give it a buzz, pour into glasses, garnish it with a pitaya slice, and you have an instant tropical vacation.

It's especially divine when paired with salty tropical snacks like taro chips and plantain chips. Yum!!

This cocktail is really sentimental for me, since it makes me think of Kaua'i. We spend time there every winter, and always make rum cocktails for beach picnics (the coconut rum shown here, from Koloa, is our absolute favorite).

We bought our first-ever pitaya at the farmer's market in Hanalei the day after we got married (or, rather, eloped) and have been intrigued by this odd little fruit ever since. Every time I see one, it makes me think of eating wedding cake for breakfast and then wandering around our first-ever Kaua'i farmers market.

Let's have some fun with this odd little fruit. Cheers!

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Looking for another tropical drink? Check out my Blackberry Coconut Margaritas!

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)
  • White rum (~1.5 oz per drink)
  • Coconut rum (~0.5 oz per drink). We always use Koloa's Coconut Rum from Kaua'i, it's our favorite!
  • Lime juice (~0.5 oz per drink). Fresh squeezed!
  • Cubed, frozen pitaya (~1-1.5 c per drink). Pitaya, or dragonfruit, can be found in grocery stores with an adventurous produce department.
  • Garnishes. Maybe a slice or two of pitaya, or a lime wedge.
Thoughts About Method
(These are all just suggestions, be creative and make it yours) 
  1. The day before, prep and freeze your pitaya(s). Cut off the bright pink skin, then cut the inner white flesh into small cubes. Freeze the cubes in a sealed container. You may need almost a whole pitaya for each drink, depending on their size. Give the pitaya at least 8-10 hours in the freezer.
  2. Add all the ingredients to a high-powered blender and blend until you have a smooth consistency.
  3. Pour into glasses and garnish as you see fit.


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