If you haven’t already guessed, I’m kind of obsessed with Asian food; particularly Far Eastern. Nothing makes me happier than trying something new (in the kitchen or a restaurant- except trying something that ends up being phenomenal! The tropical fruit salad I whipped up today was an example of such.
It’s Ramadan as I write this post, and I wanted to make something different for Iftar today, so I tried some Thai inspired dishes. My favorite (and most successful) part of the experiment was what I shall henceforth call my Tropical Fruit Salad!
I LOVE dragon fruit, a.k.a Pitaya. It is not only delicious but has the most breathtakingly vibrant packaging nature can provide! It’s too gorgeous to just throw away, so I decided to make sure there’s dragon fruit- all parts of it- on everybody’s plate today!
Here’s all you need, folks:
Serves: 4. Prep Time: 15 minutes.
- 2 dragon fruits
- 1 cup cubed mango
- 1 cup cubed fresh pineapple
- A few leaves of basil, julienned
- 2 tablespoons coconut cream
- Lime zest to garnish
- Cut the dragon fruit in half, lengthwise
- Scoop out the flesh using a spoon.
- Chop the flesh into cubes
- Mix all three cubed fruits in a bowl with the coconut cream, and basil. I didn’t use any sweetener, but if you want the salad to be a little sweeter, mix in some Stevia at this point. A teaspoon should be more than enough.
- Spoon the salad into the empty dragon fruit “bowls”
- Zest some lime on top.
- Keep in the fridge till you’re ready to serve, for up to an hour max, otherwise it starts to lack freshness.
Note: This will yield twice the amount needed to fill 4 dragon fruit shells (each shell being half a dragon fruit)