Here comes the dragon.
The latest trend in antioxidant “superfoods” is dragon fruit, which enough customers requested at Miami Beach’s Savory Bakery & Café that the owners recently put it on the menu.
They also added equally super and trendy quinoa and cold-pressed juices, but you can still indulge in Savory’s sandwiches, quiches and baked sweets while sitting at a shaded sidewalk table in the Sunset Harbour neighborhood.
Brothers Maxime and Fabien Bernard, who run the place, were born in Paris but grew up in Casablanca, Morocco, where their father is an architect. They studied hospitality at the Swiss-run Les Roches International School of Hotel Management in Marbella, Spain, and interned at a five-star hotel in St. Tropez.
After a vacation to Miami Beach, they returned and did stints at the Setai and other hotels before opening eight months ago near the palm trees and warm breezes that remind them of North Africa.
Dragon fruit, or pitaya, resemble mini pineapples with smooth magenta scales tipped in lime-green flaps. The fruit grows in Central America on a creeping cactus pollinated nocturnally by bats and moths. They taste like kiwi.
At Savory, frozen dragon fruit chunks are pureed and added to smoothies with açaí berry (superfood!) concentrate and mixed with fruit and granola; for an extra $1, add bee pollen, coconut flakes, raw honey, pineapple or berries.
The lunch crowd comes for sandwiches like the lamb merguez with red pepper confit, caramelized onions and harissa. The feta fiesta is a bowl of quinoa with Kalamata olives, feta, cucumbers, onions and tomato.
Mint tea made by steeping green tea with fresh mint is served in small glasses, perhaps with a lemon macaron for a taste of French Morocco.
Linda Bladholm is a Miami-based food writer. Follow @MiamiHeraldFood on Twitter.