Type what you have

Ingredients

• ✓ dragon fruit
• white sugar
• sugar
• mint
• rum
• club soda

Instructions

1. 1 Mix 2 tablespoons plus 2 teaspoons sugar with mint in the bottom of a highball glass.
2. 2 Combine rum and dragon fruit flesh in a blender; blend until smooth. Pour rum mixture over the muddled mint mixture. Stir to incorporate.
3. 3 Divide mixture between 4 double old-fashioned glasses. Top each drink with equal amounts of club soda.

By thedailygourmet

Ingredients

• ✓ dragon fruit
• horned melon
• passion fruit
• sugar
• strawberry
• starfruit
• honey
• lime juice
• raspberry-flavored drink mix

Instructions

1. 1 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.
2. 2 Pour fruit mixture into dessert bowls. Freeze until firm, about 3 hours.

By Angel_1988

Ingredients

• ✓ dragon fruit
• mango
• red bell pepper
• red onion
• cilantro
• lime juice
• salt
• black pepper

Instructions

1. 1 Combine mango, dragon fruit, bell pepper, red onion, cilantro, lime juice, salt, and pepper together in a bowl. Refrigerate for at least 2 hours or overnight until ready to serve.

By thedailygourmet

Ingredients

• ✓ dragon fruit
• tangerine
• lime
• basil
• brown sugar
• sparkling mineral water
• ice

Instructions

1. 1 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.

By Nuttylicious

Ingredients

• ✓ dragon fruit
• pineapple
• heavy cream
• brown sugar
• luncheon meat
• brown sugar

Instructions

1. 1 Drain pineapple in a fine-mesh colander. Reserve 1 cup of the syrup and refrigerate until use.
2. 2 Place pineapple, heavy whipping cream, and 1/2 cup of brown sugar in a blender or food processor; blend until smooth, about 20 seconds. Transfer to an airtight container and refrigerate for 2 hours.
3. 3 Place cubed luncheon meat in a large skillet over medium-high heat and cook for 10 minutes. Flip with a spatula every 2 minutes so all sides brown nicely. Add reserved pineapple syrup and 2 tablespoons brown sugar to the skillet; continue cooking until thick and bubbly, about 5 minutes. Remove from heat and let cool.
4. 4 While the meat caramel is cooling, pour cold pineapple mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add dragon fruit in the last 5 minutes of churning.
5. 5 Pour the ice cream into an airtight, freezer-safe bowl. Fold in the meat caramel. Freeze until firm, about 4 hours.

By Soup Loving Nicole

Ingredients

• ✓ dragon fruit
• sugar
• water
• lemon zest
• water
• lemon juice
• ice

Instructions

1. 1 Combine sugar, water, and lemon zest in a small saucepan.
2. 2 Bring to a boil over medum-high heat and stir until the sugar is completely dissolved, 3 to 5 minutes. Let cool, then strain simple syrup to remove zest.
3. 3 Combine simple syrup, 4 cups of water, and lemon juice.
4. 4 Combine cubed dragon fruit and remaining 2 cups of water in a blender; blend until smooth.
5. 5 Add dragon fruit mixture to the lemonade, stir to combine. Serve over ice.

By thedailygourmet

Ingredients

• ✓ dragon fruit
• cake flour
• all-purpose flour
• white sugar
• baking powder
• salt
• white sugar
• butter
• egg
• milk
• vanilla extract
• almond extract
• simple syrup
• cream cheese
• butter
• confectioners' sugar
• vanilla extract
• vanilla buttercream frosting

Instructions

1. 1 Place dragon fruit flesh in a blender or food processor and purée. Transfer purée to a bowl and set aside.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8-inch cake pans.
3. 3 Sift cake flour, all-purpose flour, 1 1/2 cups sugar, baking powder, and salt together in a bowl.
4. 4 Cream 1 1/2 cups sugar and 1 cup butter together in a large bowl until pale and fluffy. Add eggs one at a time; beat until yolks disappear.
5. 5 Combine milk, vanilla extract, and almond extract together in a cup and set aside.
6. 6 Add 1/2 flour mixture to creamed butter mixture, beating until just combined. Add 1/2 milk mixture. Add remaining flour mixture and beat until just combined. Add remaining milk mixture and stir until mixed thoroughly. Add 1/2 cup dragon fruit purée and very lightly swirl into cake batter.
7. 7 Divide batter evenly between the prepared cake pans.
8. 8 Bake in the preheated oven until a toothpick inserted in center of a cake comes out clean, about 35 minutes.
9. 9 Let cakes cool in the pans for 10 minutes; turn out onto wax-paper lined racks and cool 5 minutes more. Brush tops and sides of cakes with simple syrup.
10. 10 While cakes are cooling completely, beat cream cheese and butter together in a bowl until smooth. Add confectioners' sugar slowly and beat 3 minutes more. Add vanilla and 2 tablespoons dragon fruit purée, beating until combined and purée is completely incorporated.
11. 11 Place one cake layer top-side up on a serving plate; place strips of waxed paper under edges of cake to keep the plate clean. Spread approximately 1/2 vanilla buttercream frosting on top. Top with second layer, bottom-side up and lightly frost top and sides with remaining vanilla buttercream frosting.
12. 12 Apply dragon fruit cream cheese icing to top and sides of cake, leaving some of vanilla buttercream frosting showing through.

By Sandra Garth