I’ve been awfully remiss haven’t I? I hope I can placate you with pretty pictures.



The marvelously monikered dragon fruit or pitaya has a subtle liquid sweetness reminiscent of prickly pears. We usually see the white-fleshed imports on our supermarket shelves. When my knife sliced through to reveal this flamboyant magenta variety , I just had to celebrate that surprising colour in some way. Which lead me to this, blogging what is not very much of a recipe, and more of an excuse to splash this day-glo pink wonder all over your screens.


Line a serving bowl with baby spinach leaves. Top with cubes of peeled dragon fruit. Dress with lemon/lime juice, black pepper and brown sugar. Take lots of pictures. Serve.