This year's crop of thanh long (Vietnamese dragon fruit) haven't ripened on the vine yet, but triple-digit temperatures means I long for something cold and soothing.
Last October, I had a bumper crop of dragon fruit. Just look! So gloriously beautiful.
Most of the fruit were pretty small so it was just right for one serving. This recipe really couldn't be easier.
Dragon Fruit Granita
For 2 servings, you'll need:
1 dragon fruit, frozen
Optional: sugar, to taste
Toss the dragon fruit into the freezer. Then after they're frozen, slice them in half. Scoop out the insides and puree with sugar if needed. You can also mash with a fork if you'd like the mixture to be a little chunkier. I didn't need the extra sugar because I think dragon fruit is plenty sweet on its own.
Serve in hollowed out dragon fruit skins if you like.
Or pour into a glass if you must.
Other granita recipes:
Blood Orange Granita
Meyer Lemon Granita
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