📝 About This Recipe
This vibrant salad is a celebration of tropical textures and the electric contrast between the mild, earthy sweetness of dragonfruit and the sharp, zesty brightness of fresh lime. Inspired by the roadside fruit stalls of Southeast Asia, this dish balances cooling mint and juicy tropical fruits with a subtle hint of heat and salt. It is a refreshing, sophisticated palate cleanser or a light dessert that looks like a jewel box on your plate.
🥗 Ingredients
The Fruit Base
- 2 large White-fleshed Dragonfruit (ripe, chilled, and cubed into 1-inch pieces)
- 1 large Red-fleshed Dragonfruit (for a stunning color contrast, cubed)
- 1.5 cups Fresh Pineapple (cut into small wedges)
- 3 pieces Green Kiwi (peeled and sliced into rounds)
- 8-10 pieces Lychees (fresh or canned, pitted and halved)
Zesty Lime Glaze
- 3 tablespoons Fresh Lime Juice (roughly 2 juicy limes)
- 1 tablespoon Lime Zest (finely grated)
- 2 tablespoons Honey or Agave Nectar (adjust based on fruit sweetness)
- 1/2 teaspoon Fresh Ginger (peeled and finely grated)
- 1/4 teaspoon Flaky Sea Salt (to enhance the tropical sugars)
Aromatics and Garnish
- 1/4 cup Fresh Mint Leaves (torn or chiffonade)
- 2 tablespoons Fresh Cilantro (stems removed, optional)
- 1/2 piece Thai Bird's Eye Chili (deseeded and minced very finely for a subtle kick)
- 2 tablespoons Toasted Coconut Flakes (unsweetened)
- 1 teaspoon Black Sesame Seeds (for visual texture)
👨🍳 Instructions
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1
Place your dragonfruit in the refrigerator for at least 1 hour before starting; this salad is best served ice-cold.
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2
Prepare the lime glaze: In a small glass bowl, whisk together the fresh lime juice, lime zest, honey, grated ginger, and flaky sea salt until the honey is completely dissolved.
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3
If you enjoy a touch of heat, add the finely minced Thai chili to the lime glaze and let it steep for 10 minutes to infuse the flavors.
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4
Carefully slice the dragonfruit in half lengthwise. Use a spoon to scoop out the flesh or peel the skin away, then cut the fruit into uniform 1-inch cubes.
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5
Prepare the remaining fruit: cut the pineapple into bite-sized wedges and slice the kiwis into rounds, ensuring all fruit pieces are roughly similar in size for a cohesive mouthfeel.
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6
In a large, chilled mixing bowl, gently combine the white dragonfruit, red dragonfruit, pineapple, kiwi, and lychees.
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7
Drizzle the lime glaze over the fruit. Use a silicone spatula to toss very gently; red dragonfruit can bleed color onto the other fruits, so work quickly and softly.
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8
Add the torn mint leaves and cilantro to the bowl and give it one final, light toss to distribute the herbs.
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9
Transfer the salad to a shallow serving platter or individual chilled glass bowls to showcase the vibrant colors.
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10
Sprinkle the toasted coconut flakes and black sesame seeds over the top just before serving to maintain their crunch.
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11
Garnish with an extra lime wedge on the side for those who prefer an additional hit of acidity.
💡 Chef's Tips
Choose dragonfruit that gives slightly to pressure, similar to a ripe avocado, for the best sweetness. To prevent the red dragonfruit from staining the entire salad, you can toss the other fruits in the dressing first and add the red cubes at the very last second. If your dragonfruit is particularly bland, increase the lime juice and salt slightly to make the flavors 'pop'. Always use fresh lime juice; bottled juice lacks the essential oils found in the zest that make this dish fragrant. For a vegan version, ensure you use agave nectar or a simple syrup instead of honey.
🍽️ Serving Suggestions
Serve alongside a scoop of coconut sorbet or lemongrass granita for a decadent dessert. Pair with a glass of chilled Moscato d'Asti or a sparkling Hibiscus tea. This salad works beautifully as a refreshing side to spicy grilled shrimp or Thai chicken satay. Present the salad inside the hollowed-out dragonfruit shells for a dramatic, tropical presentation at dinner parties. Serve with a side of crispy almond tuile cookies for added texture.