Thai Dragon Fruit Salad
Bright tropical salad with dragon fruit, lychee, honeydew, ginger and peanuts. Quick, fresh, and easy to spice up or make vegan.
Dragon fruit looks beautiful, but is surprisingly bland. This salad livens it up with ginger root, lychee fruit, and honeydew melon. Try a pinch of cayenne pepper or red Thai curry powder for emboldened heat.
Yield: 2 servings
- Toss diced dragon fruit, lychee, and honeydew with a lime, ginger, and honey dressing and serve immediately.
- Add a pinch of cayenne or red Thai curry powder for heat, or swap honey for palm sugar or maple syrup.
- Serve in a hollowed dragon fruit or a shallow bowl and finish with crushed roasted peanuts and Thai basil.
Spices
Featured in this Recipe
Preparation Instructions:
Whisk together ginger root, lime juice, and honey. (Or palm sugar if available.)
Toss diced fruit together with Thai basil leaves and dressing.
Serve in hollowed out dragonfruit or a shallow dish.
Garnish with crushed peanuts and serve immediately.
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More About This Recipe
Although dragon fruit is surprisingly bland, when mixed with honeydew melon, lime juice, ginger, basil, and a touch of sugar, you're left with a delicious salad, made even better when topped with crushed peanuts. This salad is the perfect side dish to almost any Thai recipe, especially this vegan Thai red curry or this classic Phad Thai recipe.
Frequently Asked Questions
How do I pick a ripe dragon fruit?
Choose a fruit with bright, even color and no big brown spots. It should give slightly when pressed, similar to a ripe avocado. Hard fruit is underripe; overly soft fruit may be overripe.
How should I prepare the dragon fruit for the salad?
Slice the fruit in half and scoop out the flesh, then dice it. Or cut off the ends, make a shallow slit in the skin and peel it away before dicing. The small black seeds are edible.
Can I make this salad ahead of time?
You can make the dressing up to 24 hours ahead and keep it chilled. Toss fruit with dressing and basil just before serving to prevent sogginess. The salad is best eaten within a few hours.
What can I use instead of lychee, honey, or Thai basil?
Use canned or frozen lychee if fresh is not available, swap honeydew for cantaloupe or mango, and replace Thai basil with mint or regular basil. Adjust amounts to suit your taste.
How do I add heat without overpowering the fruit?
Add a small pinch of cayenne or red Thai curry powder to the dressing and taste. Increase slowly. Mild heat complements the fruit better than strong spice.
How can I make the recipe vegan or nut free?
Replace honey with maple syrup or palm sugar to make it vegan. For a nut free option, omit peanuts and use toasted pumpkin seeds or sesame seeds for crunch.
Why does the salad get watery and how can I prevent that?
Melons and dragon fruit release juice once cut. Chill fruit before cutting, pat pieces dry, and dress the salad right before serving to limit extra liquid.
Any serving suggestions or presentation tips?
Serve the salad in hollowed dragon fruit halves for a dramatic look. Top with crushed roasted peanuts and extra Thai basil leaves. Keep it cold and serve immediately for the best texture.
How do I pick a ripe dragon fruit?
Choose a fruit with bright, even color and no big brown spots. It should give slightly when pressed, similar to a ripe avocado. Hard fruit is underripe; overly soft fruit may be overripe.
How should I prepare the dragon fruit for the salad?
Slice the fruit in half and scoop out the flesh, then dice it. Or cut off the ends, make a shallow slit in the skin and peel it away before dicing. The small black seeds are edible.
Can I make this salad ahead of time?
You can make the dressing up to 24 hours ahead and keep it chilled. Toss fruit with dressing and basil just before serving to prevent sogginess. The salad is best eaten within a few hours.
What can I use instead of lychee, honey, or Thai basil?
Use canned or frozen lychee if fresh is not available, swap honeydew for cantaloupe or mango, and replace Thai basil with mint or regular basil. Adjust amounts to suit your taste.
How do I add heat without overpowering the fruit?
Add a small pinch of cayenne or red Thai curry powder to the dressing and taste. Increase slowly. Mild heat complements the fruit better than strong spice.
How can I make the recipe vegan or nut free?
Replace honey with maple syrup or palm sugar to make it vegan. For a nut free option, omit peanuts and use toasted pumpkin seeds or sesame seeds for crunch.
Why does the salad get watery and how can I prevent that?
Melons and dragon fruit release juice once cut. Chill fruit before cutting, pat pieces dry, and dress the salad right before serving to limit extra liquid.
Any serving suggestions or presentation tips?
Serve the salad in hollowed dragon fruit halves for a dramatic look. Top with crushed roasted peanuts and extra Thai basil leaves. Keep it cold and serve immediately for the best texture.
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