On my latest trip to a Vietnamese market, I picked up a dragon fruit. What a neat food! The color is bright fuchsia on the outside with white, kiwi-like seeds on the inside. It's a little sour, so it's better to mix dragonfruit with sweeter fruit in a salad as a fun complement. Here's one great way to use this versatile fruit!
- 2 honey tangerines
- 1 dragon fruit
- 1 mango
- 1 pineapple
- 1 kiwi
- 1 papaya
- 1 orange
- 1 dried banana sheet
- Vanilla sugar or powdered sugar (optional)
- Peel and section the tangerines.
- Cut the dragon fruit in half and remove the pulp from the outer skin with a spoon. Dice it up.
- Peel and slice the mango into small match-stick shapes (a julienne).
- Peel, core, and dice the rest of the fruit (except the orange).
- Arrange the fruit in an attractive manner in a big bowl or footed glass. Squeeze the orange juice over the top.
- Garnish with the banana sheet and a sprinkle of vanilla sugar or powdered sugar.
Color is always the best approach for healthy eating. And speaking of color, check out our new adult coloring book and many more nutrition education materials with a color theme:
And speaking of nutrition education materials, don't miss this printable handout with the recipe for my new favorite winter fruit salad...
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.