For a fruit salad with a difference, scoop out the flesh of a dragon fruit and use the shell as as serving bowl. 

This recipe serves 2.

You will need:
1 ‘Big Fresh’ Dragon Fruit
150g fresh fruit and I use a mix of blackberries, strawberries, medlars and passion fruit
50g Noberasco Super Frutti dried mulberries
50 g Noberasco Super Frutti dried dragon fruit (Pithaya)
Juice of 1 orange
Some mint leaves for garnish
1 teaspoon Noberasco Super Frutti chia seeds
20g roasted chopped hazelnuts
Grated lime zest

Cut the fresh dragon fruit in half and scoop out the flesh.  Chop the flesh and the rest of the fruit into small bite-size portions.

Mix with the chia seeds and orange juice.  Add half of the dried dragon fruit and mulberries.  Cover with cling film and leave in the fridge for half an hour. 

Spoon the fruit into the dragon fruit shell.  Garnish with seeds of passion fruit, the rest of the dried pithaya and dried mulberries and scatter some roasted chopped hazelnuts and lime zest.

You can find more of Lea's recipes on and follow her blog She cooks live on TVM2 every Monday Tuesday and Friday afternoon.

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