Dragon’s Breath Salsa


You might not breathe fire, but you’ll definitely roar after eating this spicy dip. Dragon fruit’s crisp, cool, and neutral taste becomes a heat-absorbing agent. The combination of jalapeño, lime, papaya hot sauce, and crushed red pepper pack a piquant punch of sweet and spicy.




fairly large spoon




1 pitaya

1 jalapeño pepper

1/2 cup cilantro (if it tastes like soap to you, sub with parsley)

1 tablespoon fresh lime juice

1 tablespoon coconut oil, melted

1 tablespoon papaya hot sauce (or other preferred fruit hot sauce)

1/2 tablespoon crushed red pepper

salt and pepper



Artist: Wu Man

Album: Music for the Motherless Child




1. Put dragon fruit in the fridge for a few hours and allow it to chill—salsa is tastier served cold.




1. Once chilled, place the dragon fruit on a cutting board. With a knife, cut it half lengthwise. The flesh inside should look white with tiny black seeds (pink or yellow varieties work too).



2. Run a fairly large spoon around the outer edge of each half, separating the white flesh from the pink skin.



3. Scoop out the flesh and place it on a cutting board. Set aside the skin for serving.



4. Turn over the mound of flesh, cut-side down, and cut off any residual pink skin—it’s NOT edible.



5. Dice the dragon fruit into cubes of desired size—a finer dice requires smaller cubes, while a rough chop will end in larger cubes. Continue cutting into thinner, smaller pieces until it looks similar to the size of tomato salsa.

7. Mince the jalapeño.

8. Chop 1/2 cup cilantro.




1. In a small to medium bowl, mix dragon fruit, jalapeño, and cilantro.

2. Stir in 1 tablespoon lime juice, 1 tablespoon melted coconut oil, 1 tablespoon papaya hot sauce, and 1/2 tablespoon crushed red pepper.

3. Lightly toss the mixture then place in the fridge until ready to serve.

4. Add salt and pepper to taste before serving.



1. Use the dragon fruit’s vibrant pink skin as a serving bowl. Serve with a side of chips.

2. Serve it on top of fish, or in a sandwich.


Recipe adapted from:

Tropical Nutrition


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