Ingredients
Equipment
Method
- Choose a dragon fruit with bright pink or magenta skin that yields slightly to pressure, like a ripe avocado. Slice it in half lengthwise, then use a spoon to scoop the white or pink flesh studded with black seeds into a bowl, discarding the skin.
- Cut the scooped flesh into rough 1-inch cubes for easier blending or stirring. The cubes don't need to be uniform since the juice will break them down.
- Roll each lime firmly on the counter with the palm of your hand to loosen the juice inside, then cut in half and juice using a citrus reamer or by hand. You want fresh lime juice for the brightest flavor.
- Add the cubed dragon fruit and fresh lime juice to a large pitcher or bowl and stir well. The lime juice helps break down the dragon fruit slightly and prevents browning.
- Pour in the pineapple juice and stir thoroughly to distribute all ingredients evenly. If using fresh pineapple chunks, blend them smooth first, then strain through a fine mesh to remove excess pulp.
- Add the coconut water and honey to the pitcher and stir until the honey dissolves completely and no lumps remain. The honey should fully integrate with the liquid for even sweetness.
- Sprinkle in the sea salt and stir for several seconds, making sure it dissolves completely. This tiny amount of salt heightens the sweetness of the fruit and prevents the juice from tasting one-dimensional.
- Fill serving glasses with ice cubes and pour the dragon juice evenly between them. Garnish with fresh mint leaves if desired, and serve immediately for the best flavor and texture.
Notes
Make this juice no more than a few hours ahead and store it in the refrigerator, as the vibrant color and fresh flavor fade over time and exposure to light. Use fresh lime juice, not bottled, for a brighter, more authentic tropical flavor. Taste the juice before serving and adjust honey or lime juice to your preference, since dragon fruit sweetness varies by ripeness.