Three Easy Dragon Fruit Recipes for Summer
Three recipes we make again and again through summer. None need an oven, all are ready in under ten minutes, and each one keeps the bright colour of the fruit.
Key takeaways
- Chill the fruit before you start — cold fruit blends thicker.
- Never heat the fruit; the pink turns dull brown.
- Lime juice sharpens the flavour and helps keep the colour bright.
- Frozen cubes let you make all three recipes any time of year.
1. Pink smoothie bowl
Blend the frozen flesh of one dragon fruit with half a banana and three tablespoons of curd. Use less liquid so the bowl stays thick enough to hold a spoon upright.
Top with sliced fresh dragon fruit, a few soaked chia seeds and any nuts you have at home. This serves one person well, or two as a light snack.
2. Chilled dragon fruit cooler
Blend the flesh of one dragon fruit with 300 ml chilled water, the juice of half a lime and a small pinch of rock salt. Strain lightly if you want it thinner, then pour over ice with a mint sprig.
The lime does two jobs: it lifts the mild sweetness and helps keep the pink colour from turning dull.
3. No-cook dragon fruit dessert
Layer curd mixed with a spoon of honey, then cubed dragon fruit, then crushed biscuit, and repeat. Chill for thirty minutes and serve straight from the glass. It looks much fancier than the effort it takes.
Cutting and prep tips
A few things that make all three recipes easier:
- Cut it in half lengthwise and scoop with a spoon — the skin comes away cleanly.
- Cube leftover flesh and freeze it flat on a tray, then put it in a bag.
- Keep the seeds in; they add texture and healthy fats.
- Use the fruit within four to five days of delivery for the best colour.
