Press the flesh of the dragon fruit. If it has a little give, it is probably ripe. If it is too soft, that means it is overripe, and the texture will not be as good. If it is hard, give it a few days before you eat it. [3] X Expert Source Ed KuohaChef Expert Interview. 9 November 2021. Avoid fruit that has dark blotches or bruises, brown dry spots, or dry spines.
Dragon fruit tastes especially delicious cold. Consider refrigerating your dragon fruit. Avoid eating the dragon fruit skin. It has an unpleasant taste and is generally considered to be inedible.
If you prefer to use metal skewers, those will also work fine. They do not need to be soaked.
A stovetop grill will also work will for grilling kebabs. If you don’t have a grill, the kebabs can be cooked under the broiler in your oven. Light it to high in preparation for cooking the kebabs.
Cut a ripe dragon fruit in half. Scoop out the flesh and slice it into bite-sized chunks. Cut a ripe mango in half. Remove the skin and slice it into bite-sized chunks. Cut a pineapple in half. Slice off the skin and then slice the flesh into bite-sized chunks.
If you’re using a broiler, place them on a baking sheet and put them in the oven. Allow them to cook for 2 minutes, then remove them from the oven, turn them over, and place them back in the oven to cook for another 2 minutes.
Cut the dragon fruit in half. Scoop out the flesh with a spoon, then dice it. Peel a banana. Slice it into pieces. Wash a pint of blueberries.
Yogurt, or Greek yogurt, plain or your favorite flavor. Milk - whole, partial fat, or skim, according to your preference. Soy milk, plain or your favorite flavor. Nut milk, such as almond or cashew milk.
Apple or grape juice. A few spoonfuls of sugar, syrup or honey. Peanut butter or almond butter.
If the smoothie seems too thick, add a little milk, juice, or water to thin it out. If you want a thicker smoothie, add some instant oatmeal.
The pretty dragon fruit skin makes an excellent serving dish for sorbet. Save the halves in your freezer if you wish to serve the sorbet in them.
If you don’t have an ice cream freezer, you can still make sorbet by following these directions: Pour the sorbet mixture into a baking dish. Cover it with plastic wrap and place it in the freezer. After 2 hours, the mixture should be partially frozen. Use a spoon to stir it thoroughly, then cover it and place it back in the freezer. Continue stirring the sorbet every two hours over 8 hours. After 8 hours, allow the sorbet to freeze solid overnight.
