The Late Night Gourmet
Home kook
- Joined
- 30 Mar 2017
- Local time
- 6:27 AM
- Messages
- 5,712
- Location
- Detroit, USA
- Website
- absolute0cooking.com
Dragon fruit is, quite simply, the supermodel of the jungle. It's absolutely gorgeous...so much so that I almost regret cutting it open and pickling it. Almost.
The inside of the dragon fruit tastes like a mild kiwi. This is a bit of a disappointment after seeing such a glorious exterior. I was expecting fireworks, choirs of angels singing, that sort of thing. And, unfortunately, that exterior isn't edible. But, all is not lost.
I've pickled a lot of things using savory components. And, I've also added sugar to some pickling to give the vegetable a nice balance (pickled red onions come to mind). But, here, I wanted to go full-on sweet. So, here's what I used:
1 dragon fruit
1 cup white vinegar or apple vinegar
1 cup water
1/2 cup white sugar
2 cinnamon sticks
1 tablespoon orange peel
1/2 cup coconut flakes
1. Slice dragon fruit in half. Cut each half into quarters, and use a metal spoon to scoop out the fruit. Slice the fruit into wedges or cubes.
2. Using a medium-sized pot, start heating the vinegar and water and dissolve sugar into the liquid. Add cinnamon sticks, orange peel, and coconut flakes and bring to a boil.
3. Immediately remove the pot from the heat and add the dragon fruit. Cover pot and allow to steep for at least 30 minutes.
4. Extract fruit carefully from pot using tongs and place in a glass jar: dragon fruit is soft, so take care not to crush it. Pour as much of the liquid as possible into the jar, making sure to include the cinnamon sticks.
5. Refrigerate overnight. Enjoy with toasted coconut-cinnamon ice cream or by itself.
The inside of the dragon fruit tastes like a mild kiwi. This is a bit of a disappointment after seeing such a glorious exterior. I was expecting fireworks, choirs of angels singing, that sort of thing. And, unfortunately, that exterior isn't edible. But, all is not lost.
I've pickled a lot of things using savory components. And, I've also added sugar to some pickling to give the vegetable a nice balance (pickled red onions come to mind). But, here, I wanted to go full-on sweet. So, here's what I used:
1 dragon fruit
1 cup white vinegar or apple vinegar
1 cup water
1/2 cup white sugar
2 cinnamon sticks
1 tablespoon orange peel
1/2 cup coconut flakes
1. Slice dragon fruit in half. Cut each half into quarters, and use a metal spoon to scoop out the fruit. Slice the fruit into wedges or cubes.
2. Using a medium-sized pot, start heating the vinegar and water and dissolve sugar into the liquid. Add cinnamon sticks, orange peel, and coconut flakes and bring to a boil.
3. Immediately remove the pot from the heat and add the dragon fruit. Cover pot and allow to steep for at least 30 minutes.
4. Extract fruit carefully from pot using tongs and place in a glass jar: dragon fruit is soft, so take care not to crush it. Pour as much of the liquid as possible into the jar, making sure to include the cinnamon sticks.
5. Refrigerate overnight. Enjoy with toasted coconut-cinnamon ice cream or by itself.
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