Do you Love Dragon Fruit Sorbet? Los Cabos Treats!

Cabo is not just the land of Margaritas, guacamole & chips, who knew Dragon Fruit Ice Cream was such a delicacy?

Dragon Fruit

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.

Along the road to Costa Palmas, peeled Dragon Fruit!

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.

It’s a bit blurry, but it was muy Delicioso!

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!

Along the road to Costa Palmas, Dragon Fruit Sorbet !
Along the road to Costa Palmas, Dragon Fruit Sorbet! If there are wild chickens, kind dogs and local folks, I’m always game to explore!

From NYC’s Momofuku – Star Chef at North Block Restaurant

Yountville Dispatch! It pays to sleuth around the wine country, my recent sojourn and dine about revealed a Star Chef with a swoon worthy pedigree at the new restaurant at the little gem North Block Hotel.

Various causes closed the original restaurant at North Block Hotel in Yountville, but they’ve come back with a superb dining upgrade! See my post from last summer – North Block Hotel

Chef Nick Tamburo, joins the hotel’s new restaurant from NYC’s Momofuku, bringing a New York energy to Yountville with his take on refined California cooking featuring locally grown, seasonal ingredients. Rotating with the seasons, the menu features meat and vegetarian dishes infused with raw and smokey elements, in addition to wood fired, naturally-leavened pizzas.

Chef Nick Tamburo at North Block Restaurant, St. Helena

Chef Tamburo, worked at Momofuku for six years, as the executive chef at creative Korean-Italian spot Momofuku Nishi and sous chef at two Michelin-starred Momofuku Ko. Also joining North Block from Momofuku is general manager Andy Wedge, who is emphasizing local wine and classic cocktails.

He is aiming to make good use of a Japanese grill with Binchotan charcoal which is preferred at high-end yakitori restaurants in Japan and a wood-fired oven.

North Block Restaurant St. Helena

The Yountville restaurant scene is dominated by French leaning California cuisine and is already a foodie mecca – adding North Block with the famed new chef to the mix is a sensational enhancement.

North Block serves dinners inside the chic and stylish renovated interior and on the leafy terrace.

Seafood such as poached rockfish Santa Barbara spot prawns and abalone will be on the menu, as well as wood fired non-traditional sourdough pizza. Chef Tamburo will be adding interesting elements tapping into Asian ingredients including nori or a dash of umami to boost flavors.

Address 6757 Washington Street Yountville.

Interiors by St Helena based iconic designer Erin Martin