Outrageous Pitahaya Popsicles
As promised, I made pitahaya (dragon fruit) popsicles. The dragon fruit that I was familiar with is white on the inside. That’s why I was a bit surprised when I sliced my outrageously pink pitahaya only to find an even more outrageous color of fusia on the inside. Apparently there are different kinds of pitahaya. Hylocereus undatus has red skin with white flesh, but here in Nicaragua (and Costa Rica) we have Hylocereus costaricensis, with red skin and red flesh. I’m sure many a Nicaraguan would join me in asking why they are not called Hylocereus nicaraguensis.
The key to making popsicles is obviously having popsicle molds. I bought these star-shaped molds by Tovolo at a shop in DC. I’m sure the molds were mostly intended for kids, however, these are going to be adult-only popsicles for two reasons: 1) Pitahaya apparently stains something tremendous and according to our maid (who I take as an authority on this subject), not even bleach can get it out, and 2) I may or may not have added some Flor de Caña Extra Lite Rum to these pops. So no kids, and no adults wearing white.
Here’s the recipe to make 5 pops:
Slice the pitahaya in half and scoop contents into a bowl, discarding skin.
Add the juice of 3-5 fresh limes, depending on taste.
Add ¼ cup water.
Pour pitahaya mixture into a blender or food processor and pulse until smooth. Pour back into bowl.
Add sugar and more water to taste. I added a little less than 1 Tbs of sugar. (We liked them a bit tart and not overly sweet. This is why I didn’t want to make popsicles out of the pitahaya juice they sell here, which has tons of sugar added.)
Add (or not) Flor de Caña Extra Lite Rum, to taste.
Pour mixture into popsicle molds and wait until frozen.
Because the pitahaya flesh is pretty thick, the popsicles actually taste creamy. If you wanted to enhance that, you could try mixing in some yogurt instead of water. I wonder what other variations would taste good. Any ideas? I can’t wait to experiment with other fruit.