Happy Mother’s Day!
Dragonfruit seems to be everywhere lately, but it’s still fairly new to us. Recently, we incorporated dragonfruit into a tropical fruit platter that we served at a private party at the spa. It reminded us of a sweet and tangy kiwi that paired well with the other tropical fruits; pineapple, kiwi and papaya.
Since we had some of this cool looking fruit leftover, we thought we’d try adding it to our lemonade. As expected, the lemonade turned a bright pink! So pretty! It would make a great beverage to serve at Mother’s Day brunch!
In addition to the interesting way dragonfruit looks. We found that it has some great skin benefits as well. Like most fruits, this fruit is high in antioxidants, which helps to fight free radicals. What is unique to this fruit is that the high seed content are a great source of healthy monosaturated fats, which help to keep your skin tighter and youthful.
Makes 2 quarts
- ½ dragonfruit cut into slices
- 2/3 cup freshly-squeezed lemon juice (approx 5 lemons)
- Sweetener of choice, to taste – liquid Stevia or liquid organic sugar works the best since they are clear to white and allow the pink color to come through. (We also tried coconut sugar simple syrup, which tasted great, but the darker color of the coconut sugar made the pink color less pink.)
Place the dragonfruit slices and lemon juice in 2 quart-sized mason jars, and fill the remainder of the jar with water. Add sweetener of choice, to taste. Refrigerate until cold.
Credits: Author: Jill Uechi // Recipe and Photography: Jill Uechi