This very simple fruit salad will delight the eyes and the taste buds. Pitaya, also known as the dragon fruit, has many health benefits. Pandan is the "vanilla of Asia", we like to infuse it in sugar or coconut milk syrups to prepare Thai desserts.
Serves 2.
150 ml of water
1 tablespoon coconut sugar
1 pandan leaf, cut into 3 cm lengths
1 pitaya, cut in half lengthwise and hollowed out
Assortment of seasonal fruit cut into bite-sized pieces (optional)
Bring the water to a boil and dissolve the coconut sugar. Crumple the pandan pieces before adding them to the syrup. Remove from the heat. Leave to infuse for 20 minutes then filter.
Arrange the fruit pieces in the hollowed out pitaya. Pour in the pandan syrup and eat immediately.
Tip: use a melon baller to scoop out the pitayas.