|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 2g||7%|
|Total Sugars 9g|
|Vitamin C 48mg||241%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy four-ingredient recipe for dragon fruit sorbet is a cooling, refreshing treat in a brilliant magenta color.
Dragon fruit comes in three varieties―white-fleshed, pink-fleshed, and magenta-fleshed (the sweetest)―and actually is a type of cactus with tiny edible black seeds similar to those in kiwifruit.
Dragon fruit is originally from Mexico, Central America, and South America and is now grown in Southern California and Florida. The fruit also is very popular in Cambodia, Thailand, and Malaysia. The flavor is reminiscent of watermelon, cactus pear, and kiwi.
You can even find tropical dragon fruit sorbet at a high-end restaurant in Kraków, Poland, far away from an island paradise.
4 ripe magenta-fleshed dragon fruits
3/4 cup water, optional
2 tablespoons lemon juice
4 tablespoons sugar, optional
Follow steps for how to peel dragon fruit. Place dragon fruit in a food processor or blender. Add water (only if the fruit isn't ripe and juicy), lemon juice, and sugar, if using. Sometimes the fruit is sweet enough so additional sugar is not necessary. Purée until smooth.
Pour purée into an ice cream maker and churn until frozen. Alternatively, pour puree into a shallow pan and freeze for at least 2 hours. Allow about 10 minutes at room temperature for the sorbet to soften before serving. This process and recipe work well with other ripe fruits.
- If you start with frozen fruit, the churning process will be much quicker.