The dragon fruit, in case you haven’t ever sliced into one, is a real show-stopper. Once it flashes its deep magenta flesh, the other fruits might as well give up. The intense purple coloring has that “I can’t believe there’s no filter” quality to it – and there’s a little part of your brain that keeps thinking “Maybe it’s…food dye?” But nope – it’s just nature showing off.
Some people are intimidated by dragon fruit (Is it the outer skin, which looks similar to an artichoke? Or maybe it’s the fearsome name?), but it’s really one of the lowest-maintenance fruits around. There’s no pit or peeling involved; just slice it in half and the flesh pops right out of the skin. Taste- and texture-wise, dragon fruit is similar to kiwis, except sweeter. Oh, and one small fruit contains 15 percent of your daily value of Vitamin C. What’s not to like?
These dragon fruits are from Melissa’s, and they’re actually Israeli dragon fruit, a variety that will be hitting stores soon. They’re known for their especially vivid hue and sweet taste, and they’ve been cultivated as a breed to require less water, so they’re eco-friendly to boot.
What can you make with them? Well, smoothie bowls, of course. But our favorite at the moment is kind of a next-level smoothie bowl, a frozen treat that tastes like ice cream but there’s no cream or sugar; just two simple ingredients.
- 2 medium-sized ripe dragon fruit
- 4 ripe bananas
- Peel the dragon fruit (cut in half; then scoop flesh out of the skin) and the bananas. Blend together in a food processor until creamy. Pour into small bowls or popsicle molds. Freeze 2 to 3 hours, or until firm.
The vibrant color is enough to cheer up anyone with a minor case of the winter blues. And the beauty of this “dessert” is you could really eat it for breakfast if you wanted. Dessert for breakfast? Now we’re talking!
Blogger disclosure: Melissa’s provided me with Israeli dragon fruit to sample. I did not receive compensation for this post. All opinions expressed are my own.