I think that dragon fruit is one of the most beautiful fruits. Cutting one open feels like it suddenly sends you to a tropical island and gets your vacation started, but you don't have to wait for that lavish vacation to enjoy the taste of the islands. Grab a dragon fruit at the grocery store and have yourself a stay-cation. Enjoy!
- A one-cup serving of dragon fruit is just 136 calories, 8% of the RDI of Iron, 18% of the RDI of Magnesium, 9% of the RDI of Vitamin C, and 4% of the RDI of Vitamin E
- Dragon fruit is rich in antioxidants which prevents cell damage and inflammation
- Dragon fruit is also a great source of fiber which aids in digestion and a healthy gut
- Vitamin C in dragon fruit is great for your immune system
Recipes:
Dragon Fruit Frozen Sorbet (thespruceeats.com)
- 4 ripe magenta-fleshed Dragon Fruits, peeled and cubed
- 3/4 cup Water
- 2 tablespoons Lemon Juice
- 4 tablespoons Sugar
Place dragon fruit in a food processor. Add water (only if the fruit isn't ripe and juicy), lemon juice, and sugar, if needed. Sometimes the fruit is sweet enough so the sugar is not necessary. Purée until smooth. Taste the mixture and add more sugar, if needed.
Pour purée into an ice cream maker and churn according to the manufacturer's instructions until frozen.
Allow about 10 minutes at room temperature for the sorbet to soften before serving.
Dragon Fruit Salad (thekitchn.com)
- 1 small Cantaloupe
- 1 mini seedless Watermelon
- 2 medium Dragon Fruit
- 3 medium Kiwis
- 6 ounces Raspberries
Halve 1 small cantaloupe and scoop out the seeds. Using a melon baller, scoop out the flesh into a large bowl. Halve and scoop out the flesh of 1 mini seedless watermelon and 2 dragon fruits with the melon baller into the same bowl. Peel and thinly slice 3 kiwis and add to the bowl.
Add 6 ounces raspberries and gently toss to combine.
Dragon Fruit Salad with Lemony Chicken and Butternut Puree (cleaneatingmag.com)
- 1/2 small Butternut Squash, diced
- 5 Carrots, thinly sliced
- 1/4 cup organic Unsalted Butter
- 2 tablespoons fresh Orange Juice
- 1 tablespoon fresh Lemon Juice
- 2 teaspoons peeled and grated fresh Ginger
- 1/4 teaspoon Sea Salt and Pepper
For Chicken:
- 1 pound boneless, skinless Chicken Thighs
- 1 tablespoon Olive Oil
- 2 1/2 teaspoons finely chopped fresh Thyme
- 2 teaspoons fresh Lemon Zest
- 1/4 teaspoon ground Black Pepper
- 1/8 teaspoon Salt
For Salad:
- 1/4 cup Extra-Virgin Olive Oil
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon peeled and minced Ginger
- 1 tablespoon Fresh Orange Juice
- 1 tablespoon fresh Lemon Juice
- 1 teaspoon Raw Honey
- 1/8 teaspoon Salt and Pepper
- 1 Dragon Fruit, peeled and diced
- 2 1/4 packed cups Frisee, cut into 2-inch pieces, or mixed greens
- 1 tablespoon finely chopped Mint
- 1/3 cup roughly chopped toasted unsalted Almonds
- 1 Shallot, finely chopped
Place a rack in the top third of oven; preheat to 400°F.
Prepare purée: Fit a steamer basket in a large pot with water to ½ inch below basket. Place squash and carrots in basket, cover and bring to a boil; reduce heat to medium and steam for 20 minutes, until tender. Transfer to a blender along with remaining purée ingredients; blend until smooth. Cover to keep warm.
Meanwhile, prepare chicken: Coat chicken with oil; season with thyme, lemon zest, pepper and salt. Arrange on a parchment-lined baking sheet. Roast until chicken reaches an internal temperature of 165°F, 15 to 20 minutes. Transfer to a cutting board; let rest for 10 minutes, loosely covered. Cut into ½-inch strips.
Prepare salad: In a medium bowl, whisk oil, vinegar, ginger, orange juice, lemon juice, honey, salt and pepper. Add remaining salad ingredients; gently toss. Serve with the purée and sliced chicken.
