That’s stolen -no borrowed, she can still eat hers- from the blog Cooking with Kait .
Dragon fruit replaced the berries… and the agave syrup, I think there was some already inside my bananas.
Those colorful dragon fruits come from Vietnam. Finding berries is not so easy in Asia. The stawberry season is ending. The others are really exotic. So we get them in small amounts, and without much flavor.
For 1 banana-serving :
Cal 323 F9.4g C48.3g P14.4g
Second half of June 2010 : Illustrated Menu
First half of June 2010 : Illustrated Menu
GOURMANDE in OSAKA 
My mother used to make something very similar to this. We used to sprinkle brown sugar on top.
Hi! Thanks for the link and trying out the recipe with your own modifications. I love the use of dragon fruit. Looks wonderful.
Dragon fruit is so refreshing! I also like the poppy seeds-like in it too.
looks so fine!dragon fruit is rarely here…
Looks delicious…and the dragon fruit is so beautiful, I have never seen it before.
dragon fruits are very beautiful. I know you don’t eat the skin.do you?!
The red dragon fruits look amazing too, i tasted some when i was in Malaysia.
The skin doesn’t seem edible but I let it as a decoration, the colors are so nice. Yes, the red ones are beautiful too.
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