Wiki and California Rare Fruit Growers
The fruit is gorgeous - I had to gasp when I cut this open. I've seen the white fleshed kind, but this magenta color is just eyepopping. More nerdy fun facts: Eating red-fleshed dragon fruit (such as Costa Rican Pitaya) may result in a harmless reddish coloration of the urine just like beets.
I wanted to make my dagonfruit into a pretty sorbet and serve it inside the skins. If you want a true sorbet (non dairy) you can omit the coconut cream, but I enjoy the tropical flavor and the extra creaminess. I kicked up the flavor with a splash of lime. Magenta and lime is such a pretty color combination. There is zero food coloring - it's all natural!
Alas, it's so hot so it started melting quickly - better lick it up quick. It also gives your lips a gorgeous rose red color, so no need for lipstick that day, hehe.
Dragon Fruit Sorbet / Ice Cream
2 dragon fruits
2 Tbsp sugar, to taste
3/4 cup light coconut milk
juice of 2-4 limes
1 1/2 cups crushed ice
Cut the dragon fruit in half and scrape out the flesh. Save the outside for serving.
Blend the dragon fruit flesh, sugar, coconut milk, lime juice, and ice until smooth. You can adjust to make it creamy and more like ice cream by adding more coconut milk, or make it a true sorbet by reducing / eliminating the coconut milk. Adjust sugar to taste depending on how ripe your fruit is.
Following the directions for your ice cream maker, transfer this mixture into it and churn for about 25-30 minutes. Eat as soft serve, or place in freezer for addition 2-3 hours so it firms up.
To serve, scoop the sorbet into the dragon fruit bowls. Enjoy!