The unique clean flavor of dragon fruit lends itself nicely to many different recipes, including this delicious tropical salad. Enjoy this salad for weekend brunch or a great luncheon. Dragon fruit is available in many American supermarkets.

Salade de Fruits Tropicaux
Recipe type: Salads
Cuisine: French
Serves: 2 large salads
  • 4 Cups fresh greens, such as mache
  • 1 dragon fruit, skin removed and diced
  • arils (fruit/seeds) of 1 fresh pomegranate
  • 1/2 Cup raw macadamia nuts
  • 1 avocado, peeled, seeded and sliced
The Dressing
  • 1/4 Cup extra virgin olive oil
  • juice and zest of one fresh lime
  • juice of 1/2 lemon
  • 5 stems fresh mint, rinsed, leaves and stems
  • 1/2 avocado
  • 2 teaspoons agave syrup
  • pinch sea salt
  • 2 to 3 Tablespoons filtered water for consistency
  1. Divide greens between 2 large bowls or plates and top with remaining ingredients. Serve with dressing on the side.
The dressing
  1. Place all ingredients in a blender and combine until mint is pureed.
Dragon fruit is a beautiful fruit grown in Southeast Asia, Mexico, Central and South America, and Israel. The plant is actually a type of cactus, and the fruit comes in 3 colors: 2 have pink skin, but with different colored flesh (one white, the other red), while another type is yellow with white flesh.

Dragon fruit is low in calories and offers numerous nutrients, including Vitamin C, phosphorus, calcium, plus fiber and antioxidants.

Dragon fruit tastes wonderful! - sweet and crunchy, with a flavor that's like a cross between kiwi and pear.

Shopping - To choose a ripe dragon fruit: look for bright, even-colored skin. If the fruit has a lot of blotches, it may be over-ripe (a few is normal). Another sign of over-ripe dragon fruit is a very dry, brittle brown stem, or brown on the tips of the "leaves". Hold the dragon fruit in your palm and try pressing the skin with your thumb or fingers - it should give a little (like a ripe kiwi), but shouldn't be too soft or mushy. If it's very firm, it will need to ripen for a few days.

Cut the fruit open with a sharp chef's knife, lengthwise and use a tablespoon to scoop the flesh out by running the spoon around the inner skin, similar to scooping out an avocado.


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