Melissa’s Produce is sponsoring today’s post. In exchange for sharing this unique #FreakyFruitsFriday recipe, I received an extremely large box filled with miscellaneous freaky fruit. All thoughts, ideas, recipes, pictures, and general silliness contained within this post are solely my own and not necessarily that of the sponsor.
For a unique and healthy treat, try switching up ordinary pico de gallo by adding dragon fruit and papaya. Not only does this give your salsa a dose of gorgeous color reminiscent of a dreamy tropical vacation, but it also means you can scoop away to your heart’s content, knowing you’re getting a healthy dose of fruits and veggies in every bite. With this snackable pico de gallo, consider your snack cravings officially satisfied.
Y’all, I can now say that I have finally tried dragon fruit. It’s about time, right? I’ve been seeing it at my local market for a couple of years now and always wanted to try it but just never got off my butt and made it happen. I’m not sure why exactly, because honestly, it’s just about the easiest fruit in the world to eat. Simply slice it in half lengthwise, use a big spoon to scoop out the inside like you would an avocado, and then dice it into whatever sized pieces your little heart desires. Easy peasy, right?
So, what does it taste like? Well, the taste is kind of similar to a kiwi or a pear but not really. Basically, it has a subtle sweet flavor. All I know is that I’m totally in love with it for its texture, and you know me, when it comes to food, I’m all about texture. As far as I’m concerned, those little black seeds make it a totally desirable fruit in my book. So, if you’re walking through your local market and happen to pass by a dragon fruit, stop, grab one, and lovingly place it in your buggy. Don’t wait forever to try it like I did.
Ingredients:
- 1 Dragon Fruit, Diced
- 1 Strawberry Papaya, Diced
- 2 Roma Tomatoes, Finely Diced (Pulp & Seeds Removed)
- 1 Jalapeño, Seeded & Finely Diced
- 1 Bunch Scallions, Chopped (Green Parts Only)
- 2 Tablespoons Extra Virgin Olive Oil
- Juice of 1 Lemon
- 1/2 Teaspoon Dried Cilantro
- 1/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Finely Ground Black Pepper
Directions:
- Place the dragon fruit, papaya, tomatoes, jalapeño, and scallions in a medium bowl; set aside.
- In a small bowl, whisk together the olive oil, lemon juice, cilantro, salt, and pepper.
- Pour the olive oil and lemon juice mixture over the fruit and vegetable mixture; gently stir to combine.
- Serve with tortilla chips.
Suggestions:
- To prepare the dragon fruit, slice it in half lengthwise and then use a spoon to scoop out the inside like you would an avocado. After you have scooped out each half, dice the dragon fruit into small pieces.
- To prepare the strawberry papaya, slice it in half lengthwise, scoop out the seeds with a spoon and discard them, and then cut each half in half lengthwise again. Use a sharp knife to cut the skin away from the fruit. Discard the skin and then dice the papaya into small pieces.
- Strawberry papayas are the sweetest of all papayas and are fragrant and juicy. If you cannot find strawberry papayas, feel free to replace them with whatever variety of papaya you can find.
- I remove the pulp and the seeds from the tomatoes to prevent the pico de gallo from becoming too watery.
Improvements:
- Replace the dried cilantro in this recipe with fresh cilantro.
- Add an additional jalapeño if you enjoy spicy pico de gallo.
- Add a diced kiwi or two to this recipe.
Ingredients:
- 1 Dragon Fruit, Diced
- 1 Strawberry Papaya, Diced
- 2 Roma Tomatoes, Finely Diced (Pulp & Seeds Removed)
- 1 Jalapeño, Seeded & Finely Diced
- 1 Bunch Scallions, Chopped (Green Parts Only)
- 2 Tablespoons Extra Virgin Olive Oil
- Juice of 1 Lemon
- 1/2 Teaspoon Dried Cilantro
- 1/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Finely Ground Black Pepper
Directions:
- Place the dragon fruit, papaya, tomatoes, jalapeño, and scallions in a medium bowl; set aside.
- In a small bowl, whisk together the olive oil, lemon juice, cilantro, salt, and pepper.
- Pour the olive oil and lemon juice mixture over the fruit and vegetable mixture; gently stir to combine.
- Serve with tortilla chips.
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If the first thing you do at any party, game day, or picnic is make a beeline for the snack table, eyes locked on the nearest bowl of dip, spread, salsa, pico de gallo, hummus, guacamole, or honey mustard, these dip recipes are sure to win your heart. After all, life is just better when you’ve got something delicious to dunk your chip, celery, or hunk of bread into. Here, you’ll find our absolute favorite, most-dippable recipes. Whether you’re scooping with potato chips, fresh-cut veggies, corn chips, torn-off pieces of crusty bread, tortilla chips, pita, chicken tenders, or even pretzels, we have a dip with your name on it. CLICK HERE for the recipes.
Please make sure to check out the other great “#FreakyFruitsFriday” recipes below. A huge thanks to Culinary Cam for hosting this event.
- Cast Iron Blood Orange Chicken Thighs by House of Nash Eats
- Chocolate Cupcakes with Dragon Fruit Frosting by Hezzi-D’s Recipe Box
- Cinnamon Pancakes with Blood Orange Syrup by Our Good Life
- Dragon Fruit & Papaya Pico de Gallo by aith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Freaky Blood Orange Sangria by Simple and Savory
- Passion Fruit Zombie by Palatable Pastime
- Sauteed Chayote Squash, Onions, Garlic and Rosemary by Family Around the Table
- Seafood Stuffed Chayote Squash by A Day in the Life on the Farm
- Tex-Mex Sheet Pan Breakfast by Cooking with Carlee
- Whole Vermilion Snapper with Fennel and Blood Oranges by Culinary Cam
