For the first time this year, dragon fruits appeared again in my Asian market. A simple recipe that I shared for a salad made from them a long time ago is one of the most popular posts on my blog. Almost two years later I am standing in front of a pile of these intriguing fruits thinking what this time I could make from them. Dragon fruit is mostly very interesting to look at, but its delicate taste can be barely distinguished in any dish. Therefore I think it is best eaten fresh in salads. I could not resist it again and bought two large and perfectly pink dragon fruits.
During the recent heat wave in DC I was experimenting with frozen desserts. This time it was all about granitas. They are easy to make, can be prepared ahead, and make a light and cooling dinner finish on a hot day. So being in the experimenting mood, this week I came with an idea to make a dragon fruit granita. I made two different portions of granita--one with mint syrup, the other with lime. I think that mint totally overshadowed the subtle taste of dragon fruit and the whole thing tasted almost artificial. But the granita with lime turned out very nice. And even more interesting was the final look of that dessert
Dragon Fruit Granita
1 dragon fruit (about 1 lb),
1/2 cup sugar,
1/2 cup water,
juice from one lime or lemon.
1. Gently peel off dragon fruit and cut its flesh into small cubes.
2. In a medium pot bring to boil water and sugar stirring occasionally. When the sugar is dissolved, let the syrup simmer for about 3 minutes.
3. Remove it from the heat, cool slightly, and add lime juice. Stir it.
4. In a food processor purée dragon fruit and syrup. Transfer to a shallow metal dish and place it in a freezer. When the mixture starts to thicken stir it with a fork. Repeat it two, three times until the granita is completely frozen.
Before serving use again a fork to loosen up the granita and divide between glass goblets. Serve decorated with mint and pieces of dragon fruit.