Cut the ends off the dragon fruit, cut three slices and
Place dragon fruit flesh in a blender
Cut two 1/4 inch thick slices from the peeled dragon fruit to use as a garnish; set aside. Place the remaining dragon fruit into a blender along with the tangerine segments, lime juice, basil, brown sugar, and sparkling water. Puree until smooth. Stir in the crushed ice, and pour into glasses. Garnish with the reserved dragon fruit slices to serve.
Fill a blender halfway with ice cubes. Scoop out flesh from dragon fruit half and place in the blender. Add cream of coconut, rum, coconut milk, and pineapple chunks; puree until smooth. Pour into 2 glasses.
Combine dragon fruit, lemon juice, lemon skin and water into a non-stick pot.
simmer over medium heat until the fruit became soft & juicy.
add in sugar and leave to boil by increasing the heat.
in the other hand, try to press on the lemon skin for the pectin.
keep stirring the mixture constantly until thickened.
again place a teaspoon of the hot jelly to a chilled plate to test if it is ready for canning.
finally, off the heat and pour out the jelly into jars.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins or line with paper liners.
Mix brown sugar and butter together in a bowl until creamy. Add eggs, one at a time, beating well after each one.
Combine flour, baking powder, and salt in a bowl.
Stir flour mixture, milk, and dragon eyes into the sugar mixture. Spoon batter into the prepared muffin tins.
Bake in preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes.
Blend almonds in a blender until chopped; add chocolate chips and coconut. Blend mixture until a coarse powder forms. Mix yogurt into almond mixture using a spoon; add dragon fruit, pineapple, and honey. Blend until desired consistency is reached.
I make the Dragon Wing sauce the day before,
completely smooth. Strain mixture through a fine-mesh sieve into a large bowl. Stir in reserved dragon fruit. Chill until ready to serve.
To serve:
Divide Dragon Fruit Refresher between ice-filled glasses, or serve chilled.
Halve dragon fruit.
Scoop out flesh
ixture. Top with coconut flakes, dragon fruit and mint leaves, to
Fill a cocktail shaker with ice. Pour in the tequila, triple sec, all juices and agave nectar.
Shake for 30 seconds. Fill 2 glasses with ice. Strain the liquid into glass and garnish with a lime round.
Chop fruit finely or pulse in a food processor. Add to a large saucepan with the jam sugar.
Cook over a low heat stirring until sugar has dissolved. Add the knob of butter, increase heat and bring to a full boil (a boil that cannot be stopped when stirred).
Boil rapidly for 4 minutes only, carefully skimming off any foam from surface during cooking.
Remove from heat, then test a small amount on a cold plate for set, (the surface of the jam should wrinkle when a spoon is pushed through it). If not set, return to the boil for a further ...
Heat oil in a large non-stick saute pan over medium heat and add the onion, carrots, celery, broccoli and mushrooms.
Cook for 6-7 minutes, until the vegetables begin to soften and the mushrooms begin to brown.
Raise the heat and add the pepper strips, zucchini, garlic and pepper flakes and cook 3-4 minutes.
Stir in the noodles, Blue Dragon Sweet and Sour Stir Fry Sauce and water or broth. Toss well and simmer 2 minutes. Serve hot.
Place all ingredients in a 5 quart crock-pot and cook on high for 4 to 5 hours.
Serve hot.
or each piece. Enjoy the dragon!
Scoop flesh of the dragon fruit into a blender using a tablespoon. Scoop seeds of horned melon and passion fruit into a blender. Add sugar, strawberries, starfruit, honey, lime juice, and raspberry-flavored drink mix; pulse until smooth.
Pour fruit mixture into dessert bowls. Freeze until firm, about 3 hours.
nstructions, about 20 minutes. Add dragon fruit in the last 5
water chestnuts, garlic cloves, Thai dragon chile peppers, and basil to
Set out 8 platters for fruit. Arrange the kiwifruit slices on the outside of the platters. Arrange apple, orange, pineapple, mango, plum, and dragon fruit pieces either by color or personal preference. Place grapefruit slices in the center. Drizzle each platter equally with lemon juice.