I had a nice little fund set up for my kids’ college education. That was until I walked into my local grocery store and saw they had dragonfruit. Three pieces of fruit and $80K later…I have dragonfruit and guava popsicles and my Twinks have a one-way ticket to the Army recruiter.
I jest, I jest. Their college fund is safe. Our retirement fund, however? Not so much.
Why on earth does amazing, beautiful fruit cost so much? It’s a rhetorical question! I know the answer. These dragonfruit were from Vietnam. I get the logistics involved in getting a fruit from southeast Asia. I just don’t like paying for logistics.
Nevertheless, I paid. I paid dearly. Six bucks a pop. Even the cashier looked at me sideways when she rang it up. I was, like, “Hello, you work for the people charging me for this! Look at them sideways!” (I get defensive when I spend frivolously). But they are soooooo worth it, friend. If you’ve never had dragonfruit, you need to try it. It’s not only one of the most beautiful fruits I’ve ever laid eyes on, the flavor is just as incredible as its appearance.
The white fleshed version is commonly referred to as a dragonfruit, but it’s also known as pitaya. Mexican and other South American countries cultivate another version of pitaya that is beautifully colored as well, but this variety is my favorite. The flesh is mildly sweet, but the seeds (similar to the seed of kiwi fruit) have a sour quality which is what makes the fruit so appealing.
Guavas are big favorite in our home. The variety found in my husband’s native Puerto Rico are pink-fleshed and not as tart as the guavas we find in our local supermarket. Mexican guavas are smaller and more tart, but make an excellent pairing with the sweetness of the dragonfruit. I like to use the convenience of frozen fruit pulp instead of purchasing and prepping lots of guava. I find these fruit pulps in many Hispanic or Asian markets’ frozen food section.
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Dragonfruit & Guava Popsicles
- 1 14 oz package frozen Mexican guava pulp guayaba agria, thawed
- 2 dragonfruit peeled and cut into large chunks
- 1/2 cup simple syrup*
- pinch of salt
- *see note
- Place all the ingredients into a blender and blend until smooth.
- Pour into popsicle molds and freeze for 30 minutes.
- After thirty minutes, insert popsicle sticks into the molds. Freeze for an additional 7 1/2 hours, or overnight (recommended).
- Unmold* and enjoy!
- *see note
- 1/2 cup sugar
- 1/2 cup water