|I've used the bamboo 'ribs' from an inexpensive Chinese fan as skewers for the dragon fruit trianges.|
It's just as well that this is such a flamboyant-looking fruit, because it doesn't really have a blow-your-skirt up flavour. It tastes a little like watery green melon and kiwi fruit, and to my palate has an ever-so-slightly saline aftertaste. Various dragon fruit sites on the Net tell me it's refreshing (and pretty!) in a fruit salad, or served on its own, in chunks, between courses. It's also used in smoothies and sorbets, and as a medicinal drink. It should be served very cold, and is apparently delicious eaten straight from the freezer.
I wouldn't do anything else with dragon fruit but serve it as a novelty (it's perfect for a children's party). These delicate wooden skewers are the ribs from a paper fan I bought at my local Chinese market. I know it may seem wasteful to tear up a fan just for its ribs, but I buy these fans by the dozen, for around R5 each.
Chill the fruit very well before you cut it up, slice it into discs about a centimetre thick, and then cut each disc into six or eight. Push the skewers through the skin (you may need to make a little cut if the skin is tough) and serve with a spritz of lemon juice.
Please note that the skin of the dragon fruit is not normally eaten (although it's not poisonous) and that I've left it on in the photographs because it's just so pretty. Having said that, I ate the skin, and suffered no ill effects.