Last time I made blood orange marmalade, I overcooked it and it literally turned to glue. I could not move it from the jar and it bent the spoon!
Where I live, we have an H Mart which is like a Korean Whole Foods. It was the only place to buy blood oranges this spring and it has the most amazing assortment of fruits and vegetables. I recently bought a dragon fruit and am figuring out what to do with it. People compare it to Kiwi which is not a positive in my book.
Give me tips! I’ve never made marmelade before! The recipe I have says to drop a spoonful on a plate often during cooking, and tip the plate - if it slides it needs more cooking. Will that help? I don’t want glue.
In my experience, Dragon Fruit has more of a mild melon taste.
I like to remove the flesh by dicing it inside the skin, as you might an avocado; scoop it out and then serve the dice back in the skin with a drizzle of honey.
-JT
I tried a dragonfruit not too long ago. They’re normally out of my price range, but this one was mislabeled, so I got it for $1. I just ate it straight, didn’t do anything special, but I did notice one odd thing: If I ate it fast, the way most Americans eat, it was pretty bland. But if I ate it slowly, chewing it very thoroughly, it would suddenly turn sweet and refreshing.
Just a random observation. I really liked it.