Skip to main content

Dragon Fruit Salad Duo #FreakyFruitsFriday #MelissasProduce #Sponsored

 This is a sponsored post written by me on behalf of Melissa's Produce in conjunction with #FreakyFruitsFriday.
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.

Dragon fruits look really cool. Here's a brief introduction to the dragon fruit. I received several dragon fruit from Melissa's Produce* in preparation for an upcoming #FreakyFruitsFriday event. Starting this Friday - and for two subsequent Fridays - a group of bloggers will be sharing posts that utilize the 'Freaky Fruits' line from Melissa's.

Reviews at my table are usually mixed. "They are cool looking, but they don't taste like anything really." That sentiment seemed to be mirrored by several of my friends. After I posted a photo of them, I got:

  • Well there’s another fruit I’ve never tasted in my life—gonna have to go get one and check it out.
  • There are two or three varieties and one of them is spectacular! Now if I can remember which one it is.
  • The ones we've had haven't tasted like much other than sweet water, but they look really cool!
  • I've had a ton of dragon fruit while on business in China. I was determined to understand why it's so popular. All I can come up with: it looks cool.

Yes, I think it's the cool factor, too, because 'sweet water' seems an apt description to the flavor.

Dragon Fruit Salad Duo

Instead of going sweet on sweet, I decided to test these in two different salads. I am almost loathe to call these recipes. But, if you ever end up with dragon fruit and are wondering that to do with it. These are a good thing to make. And, again, they look pretty cool, right?

Salad One
Ingredients serves 6
  • 3 dragon fruit, scooped out and cubed with the outside kept as the serving bowl
  • 1 tomato, cubed
  • pinch of salt
  • 1 T freshly squeezed lemon juice
  • 1 T olive oil
  • 2 T fresh cilantro, chopped
  • 1 t fresh mint, chopped
Procedure
In a mixing bowl place the cubed dragon fruit and tomatoes. Sprinkle with salt and drizzle with lemon juice and olive oil. Toss gently and fold in cilantro and mint. Spoon into dragon fruit "bowl." Let stand for 5 minutes before serving.

Salad Two

And, then, this one...I loved it. I adored the simplicity and marveled at the richness of flavors from such a simple preparation.

Ingredients
  • 1 C dragon fruit, diced (outside reserved for serving)
  • 1 C tomato, diced
  • 1 C mango, diced
  • 1 C roasted corn kernels, removed from cob
  • 1 C jicama, diced
  • 1/4 C fresh herbs (I used a mixture of mint and cilantro)
  • 1 to 2 t jalapeno, diced
  • juice from 1 organic lemon
  • freshly ground salt
  • freshly ground pepper

Procedure
Place all of the ingredients in a large mixing bowl. Toss to coat everything with lemon juice. Let stand for 5 minutes. You can spoon the salad back into the dragon fruit skins or serve it in a small bowl.


You may find Melissa's...
on the web, Facebook, Twitter, Pinterest, and Instagram

*Disclosure: I received product for free from the sponsor for recipe development, however, I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.

Comments

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce