📝 About This Recipe
Experience a vibrant explosion of tropical flavors with this stunning Dragon Fruit Salad, featuring both white and pink pitaya for a visual masterpiece. This breakfast bowl balances the mild sweetness of dragon fruit with succulent mango, zesty lime, and a luxurious honey-infused mascarpone cream. It is a refreshing, antioxidant-rich way to start your morning that feels like a luxury resort brunch in your own kitchen.
🥗 Ingredients
The Fruit Base
- 1 large White-fleshed Dragon Fruit (peeled and cut into 1-inch cubes)
- 1 large Pink/Red-fleshed Dragon Fruit (peeled and cut into 1-inch cubes)
- 1 large Honey Mango (cubed (Atulfo or Kent varieties work best))
- 1 cup Fresh Pineapple (cut into bite-sized wedges)
- 2 pieces Kiwi (peeled and sliced into half-moons)
- 1/2 cup Fresh Blueberries (washed and dried)
The Citrus Glaze
- 2 tablespoons Fresh Lime Juice (from about 1 large lime)
- 1 teaspoon Lime Zest (finely grated)
- 1 tablespoon Agave Nectar (or light clover honey)
- 1 tablespoon Fresh Mint Leaves (finely chiffonade/ribboned)
Creamy Topping & Crunch
- 1/2 cup Mascarpone Cheese (chilled)
- 1/4 cup Greek Yogurt (plain and full-fat)
- 2 teaspoons Wildflower Honey (for sweetening the cream)
- 1/4 cup Macadamia Nuts (toasted and roughly chopped)
- 2 tablespoons Toasted Coconut Flakes (unsweetened)
- 1 teaspoon Hemp Hearts (for added texture and nutrition)
👨🍳 Instructions
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1
Begin by preparing the dragon fruit: slice the ends off, make a shallow vertical slit through the skin, and peel it back with your fingers. Cube the flesh into uniform 1-inch pieces.
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2
Prepare the mango and pineapple, ensuring all fruit pieces are roughly the same size to create a cohesive mouthfeel.
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3
In a large glass mixing bowl, gently combine the cubed dragon fruits, mango, pineapple, kiwi, and blueberries. Use a silicone spatula to fold them carefully so the pink dragon fruit doesn't immediately stain the other fruits.
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4
In a small ramekin, whisk together the lime juice, lime zest, and agave nectar until the agave is fully dissolved.
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5
Drizzle the citrus glaze over the fruit mixture and sprinkle with the fresh mint ribbons. Toss very lightly to coat.
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6
In a separate medium bowl, combine the mascarpone, Greek yogurt, and wildflower honey. Whisk vigorously by hand for 1-2 minutes until light, fluffy, and smooth.
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7
Place the chopped macadamia nuts in a small dry skillet over medium heat. Toast for 3-4 minutes, shaking the pan frequently, until golden and fragrant.
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8
Divide the glazed fruit mixture into two chilled serving bowls or hollowed-out dragon fruit shells for a dramatic presentation.
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9
Add a generous dollop of the honey-mascarpone cream right in the center of each bowl.
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10
Garnish with the toasted macadamia nuts, coconut flakes, and a final sprinkle of hemp hearts.
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11
Serve immediately while the fruit is crisp and the cream is chilled.
💡 Chef's Tips
To prevent the red dragon fruit from bleeding its color onto everything, add it to the bowl last and toss very minimally. If you can't find mascarpone, a thick whipped ricotta or labneh makes a wonderful tangy substitute. Ensure your mango is ripe but firm; if it's too mushy, it will break down and make the salad look cloudy. Toasting your nuts and coconut is essential—it adds a savory depth that balances the high sugar content of the tropical fruit. Keep the fruit in the refrigerator until the very moment of assembly to ensure maximum refreshment.
🍽️ Serving Suggestions
Pair with a chilled glass of sparkling Hibiscus iced tea for a floral complement. Serve alongside a warm, toasted slice of brioche or sourdough with salted butter. For a boozy brunch, this salad pairs beautifully with a dry Prosecco or a Passionfruit Mimosa. Add a side of soft-scrambled eggs with chives to balance the sweetness with some savory protein. Top with a few edible pansies or marigolds for a high-end restaurant aesthetic.