Friday, April 20, 2012

Dragonfruit Salad

Continuing with my Cooking by Alphabet theme for the week, we are up to letter D....not a lot of foods begin with letter D, but when the BM themes were announced I had just come from Chinatown with some Dragonfruit and came up with this Thai inspired fruit salad, using this decorative fruit.

Dragonfruit is also known as Chinese Kiwi, however it is not as tart as green kiwi and does not have the center core.  It is a sweeter version and the seeds are much softer than in the green kiwi version.

This is a deliciously refreshing salad.  Since I did not want to make the syrup too sweet, I used cornstarch as the thickening agent, instead of the normal equal parts sugar to water, for simple syrup.  You will have extra syrup that you can serve with other fruits or over vanilla ice cream.

Dragonfruit Fruit Salad

  • 1 dragonfruit
  • 1 cup pineapple, finely chopped
  • 1 banana, thinly sliced
  • 4 cups water
  • 1 dozen Thai basil leaves
  • 3 stalks lemongrass, woody ends removed and the top of the stalks pounded with a mallet to release the flavors
  • 5 Kaffir Lime Leaves
  • 1 cup sugar
  • 2 tablespoons cornstarch.

In a saucepan, combine lemongrass, Thai basil and lime leaves with water.

Bring to a boil.  Boil for 5 minutes.  Turn off the heat, cover and let sit for at least 30 minutes, to infuse the water.  The longer you infuse the water, the more flavorful it will be.
While water is infusing, prepare the fruit.  Cut dragonfruit in half lengthwise and scoop out dragonfruit flesh from the skin, using a spoon.  Reserve dragonfruit shells for serving.
Finely chop dragonfruit flesh and combine with other fruit.
Drain water and put back into saucepan with sugar.  Cook on medium heat, until sugar is dissolved for about 15 minutes.
In a small bowl, take 4 tablespoons of the simmering liquid and combine with the cornstarch.  Mix well.  Stir back into the simmering water and sugar and simmer for another 10-15 minutes, until a light syrup consistency is achieved.  Let cool completely.
Pour 1/3 cup syrup with fruit and stir to combine.
Take dragonfruit shells and cut off excess leaves on the bottom so that the shells can lie flat on a plate.

Spoon salad into dragonfruit shells and garnish with Thai basil leaves.

Linking this recipe to Tickling Palates' Let's Cook...Chilled Delights & Cooking Concepts Spring Seasonal Food & Srivalli's Kid's Delight, hosted this month by Nupur.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

Chef Mireille

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