Last week I discovered dragon fruit. My friend Sharon who is visiting Viet Nam posted a blog about it last week. Check it out here. Finding the fruit taste bland, Sharon put out a call for help. She wanted to add it to her healthy diet of chocolate and red wine, but only if it she discovers a way to give it more flavor. She asked her readers for serving suggestions.
“Yeah, I know. It’s the only one they have. I want to try it.” I answered. “How do you prepare it?”
She told me that is a fruit like a kiwi, just eat it.
If I was going to try dragon fruit, I wanted one that was in better shape. So later, I visited another ethnic grocery store and found a better specimen.
Searching the internet for “dragon fruit recipe”, I found a recipe for Tropical Thai Fruit Salad – Served in a Pineapple. A quick check of the ingredients satisfied my requirement that it contain dragon fruit. When I read the recipe for the dressing, I knew I had found the key for adding flavor. I was hopeful that in combination with pineapple, papaya, mango and star fruit, the dragon fruit would unleash its culinary personality.
My favorite herb is renowned for adding flavor and waking up even the most mild fruit such as pears. What would happen if I added lavender to the coconut milk dressing? I sprinkled ½ teaspoon of ground lavender into the coconut milk mixture and poured the dressing over the fruit. A quick taste handed me the answer I was hoping for. The flavor combination complimented the tropical fruit medley.
Would I miss the dragon fruit if it wasn’t there? Sorry, I would never miss it. It was entirely forgettable. Reminds me of the song “Mister Cellophane.”
I tell ya
Should have been my name
’cause you can look right through me walk right by me
And never know I’m there. . .
Poor dragon fruit, once the showy red exterior is peeled away, it’s just like Mister cellophane. You never know it’s there.
p.s. Sharon, I guess we will need to keep looking for a flavor boost for the dragon fruit.