Author Notes
Now that we are 'empty nesters" my husband recently took a job that requires him to travel and I get to tag along occasionally. While Cincinnati, Ohio, may not be on other's top travel lists, I was excited for the chance to go back to Jungle Jim's grocery store. There I spotted a beautiful dragonfruit display. I have had dragonfruit in a sorbet before, so I thought I would pick some up. The seafood station was next and I also picked up some beautiful pink shrimp.
I posted a question on foodpickle looking for ideas and did an internet search. There were a lot of fruit salad and smoothie recipes but not exactly what I wanted. I did find a recipe with an interesting combination of flavors at www.greenkitchenstories.com from the a la alkaline sisters. Here is my adaption of their fruit salad. I cut down the amount of lime juice by more than half and substituted a little flavored vinegar as well as doubled the amount of mint that they called for. Then I added the beautiful pink shrimp and avocado, and tossed it together carefully and spooned it into the fruit shells. —lorigoldsby
Ingredients
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2
dragonfruits
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24
large shrimp, boiled, chilled & large diced
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1
ripe avocado
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1/3 cup
olive oil
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1
lime, zested and juice of 1/2
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1 teaspoon
lavender honey
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1 tablespoon
pomegranate vinegar
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kosher salt and fresh cracked pepper
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10
fresh mint leaves, chiffonade
Directions
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Find "flat spot" of the dragonfruit, rotate 90 degrees and slice in half. Scoop out the flesh of the fruit and cut into small cubes.
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In non-reactive bowl, mix dressing ingredients and whisk to emulsify.
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Cube avocado, and toss gently into dressing to coat, gently add shrimp and dragonfruit to mix.
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Spoon into hallowed out fruit "bowls". you may add an extra shrimp or mint leaf to the spiky part of the fruit as a garnish.
I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.
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