25 March, 2018, 12:00 am
This refreshing and icy dragonfruit shake is perfect on hot days, with a little condensed milk to add a hint of intense sweetness to the more subtle sweet and slightly sour flavour of the dragon fruit.
1 dragonfruit, sliced
1 cup crushed ice
1 tablespoon condensed milk
1. Combine dragon fruit, ice and condensed milk in a blender and blend for 20 seconds or until the ice has dissolved.
2. Serve in a tall glass.
1 red dragonfruit
4 teaspoons freshly squeezed lime juice
5 teaspoons simple sugar syrup (recipe below)
1. Half dragon fruit then scoop the flesh into a food processor or blender. Process until smooth. Strain dragonfruit puree through a fine mesh basket strainer, using a spoon to expedite the process. Discard or the seeds.
2. Add lime juice and simple syrup.
3. Fill a tall glass with ice. Add a few tablespoons of dragon fruit syrup. Top off with soda water, stirring gently to combine.
4. To make simple syrup: Warm equal parts white sugar and water over medium heat (I usually do one cup of sugar and one cup of water), stirring until sugar is completely dissolved. Bring mixture to a boil, bubble for one minute, then remove from heat. Let cool before using.
This salsa is perfect with spicy Mexican foods but with its unique colours it would be perfect as any salad accompaniment.
1 cup dragonfruit, cubed
1 stalk green spring onion, chopped
5 stems fresh coriander, chopped
1 tablespoon fresh lemon or lime Juice
Combine all ingredients and mix gently.
Spiced custard apple cake
Melted butter, to grease
1 1/2 tablespoons caster sugar
2 teaspoons ground cinnamon
100g butter, at room temperature
125g caster sugar, extra
2 eggs, at room temperature
225g (1 1/2 cups) self-raising flour
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (about 275g) custard apple, halved, seeds removed, flesh scooped out, coarsely chopped
1. Place an oven rack in the lowest position. Preheat oven to 180°C. Brush a 20cm springform cake tin with melted butter to lightly grease. Line the base with non-stick baking paper. Combine the sugar and half the cinnamon in a small bowl. Set aside.
2. Use an electric beater to beat the butter and extra sugar in a large bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition until combined.
3. Sift flour, remaining cinnamon, ginger and cloves into a bowl. Fold one-third of the flour mixture into butter mixture until combined. Fold in one-third of the milk. Repeat, in two more batches, with remaining flour and milk until combined.
4. Spoon mixture into pan and smooth the surface. Arrange custard apple over the top. Sprinkle with cinnamon mixture. Bake on the lowest shelf in oven for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from oven. Set aside for five minutes to cool. Remove from pan. Cut into wedges and serve immediately.
I enjoy eating durian raw in fruit salads when I can get it, but for those who cannot stand the smell, try this muffin recipe.
110gm caster sugar
150g durian flesh
115g normal flour, sifted
20g milk powder, sifted
1½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
1. Beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating thoroughly after each addition.
2. Add the durian flesh and beat thoroughly till all is well combined, for approximately another five minutes.
3. Fold in the flour, milk powder, baking powder, salt and baking soda in a few quick strokes until the flour cannot be seen.
4. Spoon the batter into a mini muffin pan lined with paper cups. Bake in a 200 degree Celsius preheated oven for the first five minutes, then reduce to 180 degree for the next 10min.