Cabo is not just the land of Margaritas, guacamole & chips, who knew Dragon Fruit Ice Cream was such a delicacy?
Along the road to Four Seasons Cabo San Lucas at Costa Palmas, the vast desert is dotted with the most exotic and ancient cactus. Small schools, local bars and churches topped by steeples are randomly located in between the remote villages, and one lone Ice Cream stand. I ask questions along every Journey; my driver grew up nearby and was an encyclopedia of local facts. When he asked if I would like to stop for Dragon Fruit Ice Cream- why yes, I would! My treat!
I had never heard of Dragon fruit, apparently it is a climbing cactus which produces very prickly colorful and bizarre looking fruit. It has bright pink, yellow or orange skin with white or magenta flesh filled with edible seeds. The name originates from the hazardous looking spiky shell which resembles the prickly skin of a dragon. The plant is native to Southern Mexico and Central America. Today, it is grown all over the world.
In Spanish, dragon fruit is also known as pitaya or pitahaya. Also called the queen of the night, strawberry pear or night blooming cereus, and moonflower. The blossom is stunning, enormous and fragrant and only opens one time at night, when it is ready for pollination. It is considered a superfood and is also available commercially in powder form, or along the Hwy on the way to Four Seasons Costa Palmas!
Technically, the lovely farmer at the roadside stand was serving Dragon Fruit Sorbet, it contained no milk products. Recipe below, now that I’m an expert, I’ve noticed Dragon Fruit at my farmers market.
Dragon Fruit Sorbet Ingredients
4 ripe magenta-fleshed dragon fruits, peel off the skin
3/4 cup cold water (only if the fruit is not ripe)
2 tablespoons lemon juice
Optional: 4 tablespoons sugar
Place dragon fruit in a food processor or blender. Add water (only if the fruit isn’t ripe and juicy), lemon juice, and sugar, if using. Sometimes the fruit is sweet enough, so additional sugar is not necessary. Purée until smooth.Pour purée into an ice cream maker and churn until frozen. Alternately, pour purée into a shallow pan and freeze for at least 2 hours. Allow about 10 minutes at room temperature for the sorbet to soften before serving.
It’s the people you meet along the way. Buen provecho or as noted on Charly’s sign Muy Rico, Delicioso and Mas Por Favor!