Dragon Fruit and Strawberry Poke
About this Recipe
Pepper’s tongue-tingling boldness is tempered by naturally sweet dragon fruit in this creative take on poke. Serve fresh strawberry and diced dragon fruit salad (mock poke) atop a dollop of peppered whipped cream and crispy wonton triangles. Drizzle with a balsamic-pepper syrup for an assertive spice sensation that’s here to stay.
Dragon Fruit and Strawberry Poke
Directions
- Mix strawberries with another 3 tablespoons sugar in small bowl. Let stand at room temperature 10 to 15 minutes or until sugar dissolves. Set aside.
- Preheat oven to 350ºF. Cut each egg roll wrapper in half to create 2 rectangles. Then cut each rectangle in half diagonally to create 4 triangles. Heat oil in large skillet on medium heat. Fry triangle wrappers in batches until puffed and golden, about 1 to 2 minutes per batch, turning once. Remove with slotted spoon to paper towel-lined baking sheet to drain.
- Mix remaining 3 tablespoons sugar and 2 teaspoons pepper in small bowl. Brush fried triangle wrappers with 1/2 of the melted butter. Sprinkle each triangle wrapper with 1/2 teaspoon of the pepper sugar mixture. Brush triangles again with remaining butter. Place triangles on baking sheet. Bake 6 minutes or until golden brown and pepper sugar mixture is caramelized. Let cool slightly on wire rack.
- To assemble for serving, place 1 tablespoon peppered whipped cream on the wide side of each triangle crisp. Top with 2 teaspoons each strawberries and dragon fruit. Drizzle with balsamic pepper reduction.
Ingredients
- 2 tsp McCormick Culinary® Black Pepper, Table Grind
- 1/4 cup Nature's Best Dairy® Butter, melted, divided
- 1 1/2 cups dragon fruit, peeled, 1/4in dice
- 5 egg roll wrapper
- 1 1/2 cup strawberries, fresh, 1/4in dice
- 3 tbsp West Creek® Sugar, Granulated
- 1 cup Brilliance® Premium Oils Vegetable Oil, for frying
Pepper Reduction
Directions
- Bring rice syrup, vinegar and 1 tablespoon pepper in small saucepan to boil, whisking occasionally. Reduce heat to medium-low; simmer 15 minutes. Stir in lemon juice. Let stand 1 hour.
- Strain balsamic pepper reduction through several layers of cheesecloth into small bowl. Cover and refrigerate until ready to serve.
Ingredients
- 1/3 cup Piancone® Vinegar, Balsamic
- 1 tbsp McCormick Culinary® Black Pepper, Table Grind
- 1/2 cup brown rice syrup
- 1 tbsp Ascend® Juice, Lemon
Whipped Cream
Directions
- Beat cream, 2 tablespoons of sugar and 1/2 teaspoon pepper in medium bowl with electric mixer on medium speed until soft peaks form.
- Cover and refrigerate until ready to serve.
Ingredients
- 1 tsp McCormick Culinary® Black Pepper, Table Grind
- 1/2 cup Nature's Best Dairy® Cream, Heavy
- 2 tbsp West Creek® Sugar, Granulated