Dragon fruit is a beautiful exotic looking fruit that has become more and more popular. I think it’s because it’s interesting and makes for good social media photos. It’s always had a mild flavor to me–almost like water–but some places have described the flavor as something between a kiwi and a pear. I think that’s a better comparison to the texture rather than the flavor.
You can find dragon fruit in the common white variety or the rare red variety at your local supermarket. I expected to have a white dragon fruit and was pleasantly surprised with a beautiful red one. Some say you can tell which color a dragon fruit will be on the inside by it’s shape and skin color. The white ones tend to be more round with bright pink skin. The red ones are more long with a deep pink skin. The red ones have more flavor than the white ones, to me. They are sweetener and made for a great flavor in this recipe.
Poke is essentially a sushi bowl so I added lychee to this recipe . it resembles raw white fish or scallops and of the three fruit, looks the most like sushi. I picked up some lychee at the Afro Caribbean market in my neighborhood on a whim thinking I’d make a cocktail using them. But when I came across this recipe on Instagram, I knew I would use them for this instead. Lychee is sweet and pear-like in flavor. I’ve only ever had it in cocktails so eating them as a raw fruit is a joy in itself. I wouldn’t recommend making this recipe without them.
The star of this recipe is supposed to be black pepper. The original called for it in the glaze, the whipped cream, and the mixed with sugar for the “chips.” I tasted the balsamic pepper glaze and thought that was spicy enough for me. The glaze is beyond good. Reducing the balsamic concentrates the sugar so it’s naturally sweet. I can’t wait to find other things to use this on.
And last, but not least–the chips! These are so good! Simply take a low carb wrap or tortilla and fry up triangular chips. The cinnamon sweetener mix makes the chips more “desserty” if I can use that word. You can skip that step but why? Why would you do that to yourself? I can’t recommend this recipe enough because the three main parts can be used separately for other things. It’s keto, it’s vegetarian (or vegan if you skip the whipped cream,) and beautiful.
BALSAMIC BLACK PEPPER GLAZE
- 1/2 cup sugar free syrup
- 1/3 cup balsamic vinegar
- 1 tbsp cracked black pepper
- 1/2 lemon (juiced)
- 1/2 dragon fruit peeled and diced
- 1 cup diced strawberries
- 1 cup lychee fruit peeled and diced
- 2 tbsp confectioners sweetener
- 2-3 low carb wraps cut into triangles
- 1/2 tbsp ground cinnamon
- 1 tbsp granulated sweetener
- vegetable oil for frying
- 1 tbsp melted butter (optional)
- sugar free whipped cream
- Bring syrup, balsamic vinegar and, pepper in a small saucepan to boil, whisking occasionally. Reduce heat to medium-low; simmer 15 minutes. Stir in lemon juice. Cover and refrigerate until ready to serve.
- Mix strawberries with confectioners sweetener in small bowl. Let stand at room temperature 10 to 15 minutes or until sugar dissolves. Set aside.
- Cut wraps into triangular shapes (about 8 triangles each) and fry in vegetable oil until golden brown on the edges. Don’t crowd the pan and remember the second side will turn brown faster, so keep watch.
- Remove from oil onto paper towel and sprinkle with the cinnamon sweetener mixture. If needed, paint with melted butter then sprinkle with cinnamon sweetener mixture.
- To assemble for serving, sugar free whipped cream on the wide side of each triangle chip. Top with strawberries, lychee and dragon fruit. Drizzle with balsamic pepper glaze.