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  • Pitahaya filled with tropical fruit

Recept time 30 min.
Recept time 2
Recept time Saucepan

Guaranteed to get a few surprising faces when you serve this dessert. The extraordinary pitahaya shell will serve as a bowl for the beautifully coloured tropical fruit. Top it off with a crunchy meringue and get ready to receive many compliments.

Ingredients

  • 2 EAT ME red pitahayas
  • ½ EAT ME mango
  • 1 EAT ME kiwi
  • 1 EAT ME mini pineapple
  • 4 EAT ME strawberries
  • 3 EAT ME passion fruit
  • 1 egg
  • 30 g sugar
  • 50 g icing sugar

Let's get to work

Preparation
  1. Slice the pitahaya vertically in half and spoon the flesh out of the fruit. Keep the hollowed out shells. Dice the flesh.
  2. Slice the mango along both sides of the seed or use a mango cutter. Cut a few slices in the flesh without cutting through the skin. Also slice in the opposite direction so you get a crosshatch pattern. Spoon the cubes from the mango.
  3. Peel the kiwi. Slice it in cubes.
  4. Use a sharp knife to remove the green leaves on top of the mini pineapple and cut in half. Slice the mini pineapple in quarters lengthwise to make wedges. Remove the skin with a knife. Then cut the mini pineapple pieces without skin in cubes.
  5. Rinse the strawberries, cut in half and dice them.
  6. Halve the passionfruit and spoon the flesh out. Sieve the flesh and add half of the seeds to the passionfruit juice.
  7. Warm the passionfruit juice up in a saucepan and add 30 grams of sugar, make sure it doesn't boil. Take the saucepan off the heat.
  8. Beat the egg white and the icing sugar using a mixer until it is firm.
  9. Fill the pitahaya bowls with the fruit. Sprinkle the passionfruit juice on top. Place a tablespoon of the beaten egg white on top of the fruit.
  10. Use a crème brûlée torch to give the egg white a golden brown crust.
Enjoy

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Gambaspies met koriander-mangosalsa
Gamba skewers with coriander-mango salsa
Mango hummus
Mango hummus
Physalis bessen crumble
Physalis berry crumble
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