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.

Ingredients:

• 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

Method:

1. Cut the dragon fruit in half, lengthwise
2. Scoop out the flesh using a spoon.
3. Chop the flesh into cubes
4. 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.
5.  Spoon the salad into the empty dragon fruit “bowls”
6. Zest some lime on top.
7. 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)