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Dragon Fruit Sorbet Recipe


Dragon Fruit Sorbet

Dragon Fruit Sorbet

© 2010 Barbara Rolek licensed to About.com, Inc.
I first had dragon fruit at a high-end restaurant in Krakow, Poland. Prior to the end of Soviet rule in Eastern Europe, the only fruits available were those locally produced. Now, produce from every corner of the world can be imported. Dragon fruit comes in three varieties -- white-fleshed, pink-fleshed and magenta-fleshed (the sweetest) with tiny edible black seeds similar to those in kiwi fruit. Dragon fruit is originally from Central America and is now grown in Southern California and Florida. The flavor is reminiscent of watermelon, cactus pear, and kiwi.

Here's a larger photo of Dragon Fruit Sorbet.

Prep Time: 20 minutes

Freezing time without machine: 2 hours

Total Time: 2 hours, 20 minutes

Yield: About 4 cups Dragon Fruit Sorbet


  • 4 ripe magenta-fleshed dragon fruits
  • 3/4 cup cold water (optional if fruit is not ripe)
  • 2 tablespoons lemon juice
  • 4 tablespoons sugar (optional)


  1. Watch this video on how to peel dragon fruit. Place dragon fruit in a food processor or blender. Add water (if fruit isn't ripe and juicy), lemon juice and sugar, if using. Sometimes the fruit is sweet enough to not need additional sugar. Puree until smooth.

  2. Pour puree into an ice cream maker and churn until frozen. Alternately, pour puree into a shallow pan and freeze. Allow about 10 minutes at room temperature for the sorbet to soften before serving. This process and recipe works with most fruits.

  3. NOTE: If you start with frozen fruit, the process will be much quicker.
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