Triumphantly touted as the superfood supreme, acai advocates are hailing this dynamic drupe from the Amazonian climes as the healthiest berry around—high in antioxidants with myriad merits from alleviating arthritis to smoothing skin and controlling cholesterol. Though the stuffy scientists at the Mayo Clinic may deign to disagree on its beneficial bona fides, the acai bowl or acai na tigela—a chilled collation of frozen acai pulp, guarana, fresh fruit and granola—has long been popular amongst Brazilian athletes and bodybuilders for such perceived benefits. But all can agree that it’s the taste that matters—rich and running from tart to sweet to a hint of bitter all in one. Already a hit in coastal culinary hotspots like California and New York, the trend trickles down to Gulf Coast grubbers with a pair of eco-conscious eateries serving up bountiful bowls of blended berry blowouts.

Green Zebra Café 

Beginning with a hand-churned blend of acai berries, strawberries and blueberries, the Green Zebra Café keeps the produce front and center with its Brazilian Bowl. Layering the sweet, smoothie-like concoction with crunchy granola and fresh-cut strawberries and bananas, the result is a texturally balanced and refreshing treat ripe for any regimen. “It’s a step to getting healthy,” says Alex Alfonso, working the tables at Green Zebra, “but it tastes like it’s not.” The café sold 2,500 in its first eight months, he says. For an extra nutritional kick, try the Green Rio Bowl, adding spinach and kale to the blend, their bitter flavors masked by the berries’ unflinching sweetness.

Green Zebra Café, 476 John Ringling Blvd., Sarasota, 941-388-2848.

Island Organics  

The operation gets a little more complex at Island Organics in Venice, where each of the four bowls on offer begins with a liquid foundation as well as the berry blend and toppings galore. The popular Tropical Bowl starts with a coconut milk base blended with acai, pineapple, mango and banana before topping with house-made granola, banana, coconut and honey. The Cocoa Bowl swaps coconut milk for chocolate almond milk and pineapple and mango for fresh strawberries, finishing with granola, banana and honey as well as cocoa nibs and almond slivers. Other options include fruit juices, spinach and the Peruvian maca root, all eagerly consumed. “No one really knew what [acai bowls] were at first,” says Island Organics’ Alexa Dippolito, “but now they’re so popular it’s crazy.”

Island Organics, 231 Miami Ave. W, Venice, 941-484-3565.