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Dragon Fruit Sauce with Peaches
Grown on six continents, Dragon Fruit is native to Central and South America where it is known as Pitaya or Pitahaya. The dragon fruit flesh can be white, red, or magenta all to varying degrees dependent upon variety. Despite the Dragon Fruit’s health benefits (the red fleshed varieties contain lycopene which is a natural antioxidant known to fight cancer, heart disease, and lower blood pressure), and its spectacular appearance, the fruit has gone virtually unnoticed for centuries. Today it is the leading fruit export of Vietnam. It has even caught the attention of Snapple, Tropicana and Sobe which are just a few of the major labels that have incorporated dragon fruit into their bottled fruit drinks. The fruit is popular eaten chilled, out of hand, and is also used to flavor drinks and pastries. Unopened flower buds are also cooked and eaten as vegetables.
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- 2 Dragon Fruit, peeled and cubed 1"
- 2 cups Fresh Raspberries
- 1 Lime, juiced
- 1/2 cup Water
- 1 Tbsp. Arrowroot Powder
- 1/2 cup Triple Sec
- 1/2 cup Sugar
- 2 Tbsp. Honey
- 1 stick Cinnamon
- 4 Peaches, fresh
- In a medium size saucepan, combine all ingredients and stir to dissolve arrowroot powder.
- Place over medium heat and stir until the mixture comes to a boil.
- Reduce to a simmer and cook 5 minutes.
- Remove cinnamon stick and allow to cool to room temperature.
- Place sauce in a blender and blend 1 minute. Strain and chill.
- Remove pit from fresh peaches and slice.
- Serve sliced peaches in a shallow bowl with Vanilla Ice Cream (Optional) and ¼ cup of Dragon Fruit Sauce per portion.
Nino Salvaggio http://www.ninosalvaggio.com/