We were watching Food TV earlier this week and we learned that Dragon fruit is actually native to Mexico. We didn’t know that; we thought that it was Polynesian. It turns out that it grows well in semi-tropical environs whether Polynesian or Central American. Later, on another program, we saw a chef prepare duck breasts. Susan usually cooks an entire duck.
We decided that we had to try duck breast; it would have the advantage of making less mess and leaving little or nothing leftover. I looked up recipes for Dragon fruit salads and salsas and settled on something that seemed as if it might go well with a duck breast. Wow, it was divine inspiration.
Susan pan fried the duck breast – no fuss and no mess. I made Dragon fruit salsa using half of a Dragon fruit diced into 1/2″ cubes using a knife to score the interior of the halved fruit and a spoon to remove the scored pulp. The other ingredients were a single green onion diced to 1/4″ rounds, 1/4 of a diced, medium-sized jalapeno, a handful of fresh, minced cilantro, and the juice of half of a small lime. With a sprinkle of salt and Tajin, the salsa was complete. I let it sit while the duck cooked on the stove.
Here’s the Dragon fruit salsa:
And here is the duck breast with the salsa and a spoonful of Mother’s Mild Mango pickle. The result was yummy.
