Dragon Fruit
Ever heard of Dragon Fruit? I hadn’t, until a recent trip to an International Farmer’s Market in DeKalb county, GA. I like to eat fruit that is in season, and this funky guy was out with the cherries and kiwis. I guess it is dragon fruit season! We were really surprised when we found out the interior fruit was white, speckled with kiwi-like seeds. We learned from an informative “About” article how to select a ripe one (they should yield to pressure like a ripe kiwi or avocado) and to prepare them, you cut them in half like an avocado without a pit and scoop the white flesh from the pink shell (any pink should be removed, it is inedible). The flavor was not as tart as a kiwi and had a slightly crisper texture. I paid $2.40 for my dragon fruit and found it worked well in the salad.
1 dragon fruit, cubed
1/2 pint each raspberries and blueberries
1 lb package strawberries, hulled and quartered
4 mangoes, cubed
4 large bananas, sliced
1/2 pint each raspberries and blueberries
1 can coconut milk
1/4 cup agave nectar
1/8 tsp sea salt
1. Cut fruit and mix in a bowl, sprinkling on delicate raspberries and blueberries last to prevent crushing.
2. Mix coconut milk, agave and salt well with a whisk. Pour over fruit and serve!
