Dragon fruit is an exotic taste from the tropics. It come from type of cactus and is marvelously sweet in this salad paired with ginger, mint and lime.
Ingredients
- 2 medium sized dragon fruit
- 1 tablespoon mint, minced
- ½ teaspoon fresh ginger, peeled and finely minced
- 2 limes juiced, plus additional wedges for garnish
Directions
Cut the fruit in half length wise. Then, as you would an avocado use a small knife slice the flesh of the fruit from top to bottom and from side to side creating a ½ inch grid pattern. Take care to slice all the way through the flesh but not through the skins. Then use a large soup spoon or serving spoon to scoop out the diced fruit into a medium bowl. Repeat with all the halves. Retaining the hollowed out skins.
Toss the fruit chunks with the minced mint, ginger and juice from 2 limes.
Return the salad to the hollowed out skins to serve as individual bowls of salad. Garnish with additional lime wedges on the side.
Saw this on twitter awhile back and loved the alliteration. I see the dish now and I love everything else. Damn dude.
Greg–where did you get those prawns? They are amazing and I wish you took photos of you eating those…and how did you–how is the jaw?
I could not eat them. Only cook them. GREG
I could not eat them. Only cook them. GREG
I love both, and you just cannot go wrong. This recipe looks divine, and to quote a previous poster, I’m drooling!
Greg,
These images look divine. And, coming straight from the pantry with the almonds and the anchovies, are we? Totally did not see that coming.. love it!
Keep It Real, Greg 🙂
Now all I need is the gigantic prawns you have! This looks delicious indeed, regardless of what you call it.
Those are unresistant, for me, a seafood fan.
Angie’s Recipes
Those prawns are huge and their coloring is quite nice. Excellent start to basil week!
Eric
Your prawns look amazing, and the mix of vegetables and pasta looks like one great meal! This is a lovely use of summer basil and tomatoes.
Pistou, pesto either way, it looks good to me. As it so happens that I’ve got a bunch of fresh basil in the fridge. It’s been a while since I’ve had some pesto. You’ve got my brain working now.
Those prawns look amazingly good right about now. I’m imagining that I have a plateful of that right about now.
Definitely drooling and whatever you call these prawns — they look fabulous! Loving your basil week and looking forward to more creations!
I’m sorry Mr. Henry, I have to issue you a citation for alliteration in the title, you alitterbug. 🙂
Looks great. I heard about pistou for the first time earlier this week. You did a better job explaining it than the other blog, because that one left me thinking it was the same as pesto.
Looks wonderful, I love whole prawns.