2 dragon fruits (also known as pitaya or pitahaya)
3/4 cup cold water
1 tablespoon lime juice
1 tablespoon agave nectar or simple syrup
Cut the dragon fruit in half. Scoop out the flesh. Reserve the halves for serving, if desired. Freeze the halves until you are ready to fill them (to help them maintain their shape). Meanwhile, place the pulp in the blender along with the water, lime juice and agave nectar. Pulse until smooth. Pour into an ice cream maker and churn until frozen. Spoon into halves and serve. If you are not ready to eat, spoon the sorbet into the halves, wrap each half tightly in plastic wrap then freeze until serving.
Yield: 4 servings
Dragon fruit has a subtle, not too sweet taste that is great in a sorbet. It is totally refreshing on a hot day.
You could serve it in a bowl, but it is very easy to scoop the flesh out and leave the skin intact so why not use it? The outside of the fruit is so attractive and distinctive it really elevates a simple dessert to something special.
How to pick a dragon fruit: The thin skin should have a bright color and when you press it, it should give like a slightly ripe avocado. The seeds are similar to that of a kiwifruit so they are totally edible.