Trending…Dragon Fruit

Dragon Fruit.
A decadent find. Luxe texture and hue…either creamy white or fuscia pink.  Mildly sweet texture of the kiwi including edible seeds… that often make the ivory variety seem like dice.
But dice as wished. The Dragon Fruit makes a stunning salad presentation.
These fruits have a long shelf life–chilled–which also seems to enhance flavor. Florida dragon fruit arrives at the market shortly after being harvested and
can last for up to 2-3 weeks in a plastic bag and keep it in the refrigerator.
The Menu Shoppe has it covered…trending finds for fabulous menus.
Elegant specials for Chalkboard or LED Board, or elegant Table Tent.
Exquisite amuse bouche or intermezzo.  Or Thank You bonbon.
Dragon Fruit Sorbet
2 dragon fruits
3/4 c. cold water
1 tbsp. lemon juice
2 tbsp sugar
Cut the dragon fruit in half. Scoop out the flesh with a spoon. Reserve the halves for serving,if desired. Freeze the halves until you are ready to fill them. Place the pulp of the dragon fruit in a food processor along with the water, lemon juice and sugar. Pulse until smooth. Pour into an ice cream maker and churn until frozen. Spoon the sorbet into the frozen halves, or freeze the sorbet until ready to serve.
Makes about 2 cups of sorbet.
Think…whimsical presentation.
Dragon Fruit Salad
For the salad:
1 dragon fruit–cut into cubes
2 stalks celery–cut length wise
1  green pepper–cut in strips
For the sauce:
½ cup cottage cheese
1 tbsp  olive oil
Dijon mustard (optional)
dash of black pepper and salt to taste
Cut the celery,pepper and dragon fruit into small, bite size pieces. Gently combine, and place in serving bowl…or dragon fruit hull for presentation.
The makings of extraordinary cocktails…
Dragon Fruit Shake
1 dragon fruit
2 tangerines, peeled and segmented
1 lime, juiced
4 leaves fresh basil
2 tablespoons brown sugar
1 cup sparkling mineral water, chilled
1 cup crushed ice
Cut two 1/4 inch thick slices from the peeled dragon fruit to use as a garnish; set aside. Place the remaining dragon fruit into a blender along with the tangerine segments, lime juice, basil, brown sugar, and sparkling water. Puree until smooth. Stir in the crushed ice, and pour into glasses. Trim with the reserved dragon fruit slices to serve.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
This entry was posted in amuse bouche, appetizer, Asian, fruits, salads, small plates and tagged , , , , . Bookmark the permalink.

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