With Summer soon upon us I have been thinking up new salads that I could serve at the Cabin. My Watermelon Strawberry salad is always a big hit but I wanted to create something new. Then the other day when I was at Chelsea Market I saw a big mound of Dragon Fruit outside the Manhattan Fruit Market and thought maybe this could be the main ingredients for my new salad for this summer.
Now there are two basic types of dragon fruit, those for South East Asia, with the white insides and those from Central and South America with the pink/red insides. I think they taste the same but the manager of the market said he liked the South East Asia ones better, so I bought those. Now you want to buy them the same way you buy Avocados, the soft/firm ones are the best. You do not want them too hard, less sweet, and too soft, all be it sweeter, will be harder to work with. Also, DO NOT place them in the fridge, leave them on the counter for a few days before using.
2 Pints of fresh Strawberries, best to be local, sliced
2 Dragon Fruits, quartered and then sliced, chucky slices
2 English cucumbers, halved and sliced
½ cup raw honey
¼ cup white balsamic vinegar
1 tablespoon vanilla extract
Salt and Pepper to Taste
Place cucumbers in a bowl. Whisk together the honey, vinegar, vanilla and seasonings, pour over cucumbers, toss, cover and let stand for at least an hour.
Place the balance of the ingredients in a large serving bowl, toss the cucumber once more then pour over the other ingredients, toss, let stand for 20 minutes before serving.
Now I did try it with the Trader Joes’ Honey Goat cheese but it competed the with the dragon fruit. I also tried it with fresh herbs and though it did not need them. Simply is better – Enjoy