Dragon Fruit Salsa

How to Make Dragon Fruit Salsa

1. 1

   Step 1: Prep the produce

   Trim and dice the dragon fruit into roughly 1/2-inch pieces, finely dice the red bell pepper, mince the red onion, seed and finely chop the jalapeño, and roughly chop the cilantro. Try to keep pieces similar in size so every scoop has a balanced texture and color.

   For this step

   • 2 cupsDragon fruit (pitaya), flesh removed and diced
   • 1 cupRed bell pepper, seeded and finely diced
   • 1/4 cupRed onion, finely minced
   • 1 smallJalapeño, seeded and finely chopped
   • 1/4 cupFresh cilantro, chopped
   
2. 2

   Step 2: Combine and season

   In a medium mixing bowl gently combine the diced dragon fruit, bell pepper, red onion, jalapeño and cilantro. Add the fresh lime juice, honey (or agave) and kosher salt, then toss gently to combine. Taste and adjust seasoning — add a little more lime or salt if needed.

   For this step

   • 3 tablespoonsFresh lime juice (about 2 limes)
   • 1 tablespoonHoney (or agave for vegan)
   • 1/2 teaspoonKosher salt
   
3. 3

   Step 3: Marinate briefly

   Let the salsa sit at room temperature or chilled for at least 15 minutes to allow the flavors to meld; this also slightly softens the dragon fruit for the best texture. (Total recipe time accounts for this 15-minute rest.)
   
4. 4

   Step 4: Serve

   Serve the salsa chilled or at cool room temperature with tortilla chips, over grilled fish or shrimp, on tacos, or alongside chicken as a bright, fruity condiment. Garnish with extra cilantro or a lime wedge if desired.
   
5. 5

   Step 5: Store and notes

   Store leftover salsa in an airtight container in the refrigerator for up to 2 days; dragon fruit will soften over time, so add avocado or delicate garnishes only just before serving. For a spicier version, leave a few jalapeño seeds in or add a pinch of cayenne.
   

1. Trim and dice the dragon fruit into roughly 1/2-inch pieces, finely dice the red bell pepper, mince the red onion, seed and finely chop the jalapeño, and roughly chop the cilantro. Try to keep pieces similar in size so every scoop has a balanced texture and color.
2. In a medium mixing bowl gently combine the diced dragon fruit, bell pepper, red onion, jalapeño and cilantro. Add the fresh lime juice, honey (or agave) and kosher salt, then toss gently to combine. Taste and adjust seasoning — add a little more lime or salt if needed.
3. Let the salsa sit at room temperature or chilled for at least 15 minutes to allow the flavors to meld; this also slightly softens the dragon fruit for the best texture. (Total recipe time accounts for this 15-minute rest.)
4. Serve the salsa chilled or at cool room temperature with tortilla chips, over grilled fish or shrimp, on tacos, or alongside chicken as a bright, fruity condiment. Garnish with extra cilantro or a lime wedge if desired.
5. Store leftover salsa in an airtight container in the refrigerator for up to 2 days; dragon fruit will soften over time, so add avocado or delicate garnishes only just before serving. For a spicier version, leave a few jalapeño seeds in or add a pinch of cayenne.