Dragon fruit is probably one of the most exotic looking fruit. It is so colourful in fuchsia and green with white flesh and black seeds. I had never tasted it until today. I thought it is sourish and wasn’t keen to try.
I am delighted to find out that it tastes nice. So nice that I finished the whole fruit, making salads and eating it fresh. To sum up the taste, dragon fruit tastes something like mangosteen and kiwi fused together. The white, slightly sourish flesh of mangosteen and the little black seeds of the kiwi fruit.
I made a simple salad with the fruit.
Recipe for salad
2 stalks celery, cut length wise
1 capsicum – length wise
half dragon fruit – cut into cubes
Cottage cheese* 1/3 of the tub
A dash of black pepper and salt
Olive oil – 1 tablespoon
Dijon mustard (optional)
*Cottage cheese is made from 97% fat free skim milk. I bought the Bulla brand from Australia which costs RM7.90 per tub. The texture is like pieces of sour milk but it has a mild taste. It replaces the fattening mayonnaise. I may use the balance to make low fat lasagna later on. Otherwise, mix the cottage cheese with canned tuna or hard boiled egg and use as sandwich spread.
**When making salad, avoid adding too many different ingredients as the taste buds maybe confused with so many different flavours. Then you can’t fully enjoy the taste and texture of the ingredients. Ever seen how people pig out at Pizza Hut salad buffet? Those aren’t salad to me anymore but ‘leftovers’.