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Pitahaya filled with prawn salad

Dragon fruit filled with prawn salad

How about making a festive appetizer? Surprise your guests with this dragon fruit filled with a delicious prawn salad. This appetizer is not only very tasty, but is also quick and easy to make. Which is great because it is hectic enough at Christmas time.

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Filled dragon fruit

  • 1 clove of garlic
  • 12 pealed raw prawns
  • 1 tbsp. olive oil
  • 80 g peas (frozen)
  • EAT ME Dragon Fruit Product photo
    2 dragon fruit
  • 1 red bell pepper
  • 10 g fresh dill
  • 3 tbsp. mayonnaise
  • 1 tbsp. ketchup
  • ½ tl Tabasco chipotle
  • Salt and pepper

Kitchen tools

  • Grill pan

Preparation method

  1. Crush the garlic. Mix the prawns with the garlic, olive oil and salt and pepper to taste. Heat the grill pan and grill the prawns over medium heat in approx. 3 minutes or until they turn a nice pink.
  2. Cook the peas approx. 2 minutes in boiling water. Drain them. Halve the dragon fruit lengthwise and scoop out the flesh with a spoon. Keep the skins. Then cut the flesh in cubes. Cut the bell pepper and prawns into equal sized cubes and mix them with the dragon fruit cubes in a mixing bowl. Chop the dill and add. Add the peas and mix well.
  3. Mix the mayonnaise with the ketchup and season with Tabasco, pepper and salt.
  4. Cut a piece off the underside of the dragon fruit skins so that they remain standing on a plate. Fill them with the salad. Drizzle the sauce in zigzags on top.


Nutrition value per person/bite

260 kcal
14 g
15 g
2 g
16 g
3 g
10 g

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