YIELD: 1 QUART
Although I consider most all of nature’s creations beautiful, I am always awestruck each time I cut into a dragonfruit. These bright fuchsia fruits open to a Dalmatian inside and have a neutral flavor similar to grapes. They make one heck of a gorgeous sorbet, too! Check for ripeness by gently pressing into the fruit’s thick peel. If it gives to a little pressure under the thumb, then it’s ripe.
Directions
Peel the dragon fruit by cutting the top stem section off just enough to reveal the white fruit.
Gently peel the fruit as you would a banana to remove the skin cleanly and easily.
Cube the fruit and place it into a food processor.
Pulse until the consistency of a slushy.
In a small saucepan over medium heat, cook the sugar and water together just until the sugar has completely dissolved, for 1 to 2 minutes.
Transfer the puréed dragon fruit into a bowl and mix in the sugar syrup and vanilla.
Chill the mixture in the freezer for 30 minutes, stir, chill for 10 more minutes, then process in an ice cream maker until it is bright white and the consistency of sorbet.
An ice cream maker is preferred if available.
Store in a flexible airtight container in the freezer for up to 3 months.
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Ingredients
2 large dragonfruits
1 cup sugar
1 cup water
¼ teaspoon vanilla extract
