I think I am still the only one not baking with anything pumpkin yet. I have 4 little sugar pie pumpkins in a bag about 4 feet away from me that my husband’s co-worker gave to me that I still haven’t gone near. My kids drew faces on them and thought that was great fun but as far as I am concerned its too hot to bake!! I am still all about cold treats like these Dragon Fruit Ice Pops.
We seriously eat popsicles year round. They don’t last long at all. And My husband and I rarely get to eat one since our kids eat them all up. That actually happens with most popsicles. Unless I make boozy ones, like the ones I made for Cinco De Mayo, the kids always get first dibs. And on extra hot days ( most days) they sucker me into giving them more than one a day.
This was the other tropical fruit that Frieda’s Produce sent to me with the Rambutans and Stokes Purple Sweet Potatoes. Dragon fruit, also known as Pitaya, come in several shades from whitish/pale pink to yellow to bright fuschia. They all look the same on the outside so its hard to know which is which until you peel them
Both of the dragon fruit I received from Frieda’s were white inside. They have a very mild not too sweet flavor, reminds me of a cross between honeydew melon and kiwi but the texture is a little more firm. I was thinking of making a cocktail with them but since I had made one with the Rambutans I decided popsicles.
So while most everyone else in this country right now are wearing boots and sweaters, baking up apple and pumpkin items, talking about the cool brisk weather I will be over here still in shorts, tank tops and flip flops eating popsicles.
- 2 dragon fruits, peeled and cut into chunks
- Coconut water
- Juice from ½ of a lime
- In a blender, puree the dragon fruits and lime juice, slowly adding in coconut water until it reaches 3 cups total mix
- Pour into popsicle molds and freeze overnight.
Next week I might have a more ” fall ” style recipe. Then again I might post an ice cream recipe.