Hey friends!! As usual, I am rushed this month as I need to pack for another trip to Boston. Wasn’t sure if I was going to make this month’s food photography and styling challenge with The Inspired Plate, but I was determined to do so!!!! This month’s theme is “seasonal” which is a tricky one here in Florida because most produce goes OUT of season at this time of the summer. I asked the Sarasota Farmer’s Market folks, and Googled as well to find that there were actually a few fruits and veggies in season in July…..dragon fruit and watermelon were on the list. Dragon Fruit?!?
Hmmm….I have never used dragon fruit. The Fresh Market in Bradenton carried it this past week so I purchased it, hoping to come up with some type of recipe!!
Being that it’s hot and humid, a cold, refreshing soup came to mind. I combined watermelon and dragon fruit, along with lime juice, agave nectar, ground coriander, and cayenne pepper. I added a splash of lemon-lime Perrier……but really wanted to add a big splash of Prosecco – and I would have if I wasn’t leaving for Boston in the morning!
The swirl of crème fraîche just added a beautiful bit of richness.
And then I shot this outside. In 90 degree temps and humidity off the charts. After JUST arriving home from the salon with a – well what was – a perfect salon blow-out. Oh. Well.
If I had time?!? I would have added a champagne glass to demonstrate the Processo in the soup, and perhaps a glimpse of the bottle.
Please venture along our blog circle to see what the other ladies came up with! Next up is the fabulous Jayme Franklin, San Francisco Bay Area Food Photography – her work is absolutely gorgeous.
Summer Dragon Fruit & Watermelon Soup
- 6 cups seedless watermelon cubes
- 2 cups cubed dragon fruit
- 2 tablespoons fresh lime juice
- 2 tablespoons agave nectar or honey
- pinch of ground cardamom
- pinch of red pepper flakes
- pinch of salt
- splash or two of Prosecco or Lemon-Lime Perrier
- 2 tablespoons crème fraîche
- In a food processor, combine the watermelon, dragon fruit, line juice, and honey. Puree until smooth and add the cardamom, salt, and red pepper flakes. Pulse briefly.
- Chill and add the crème fraîche to add richness and swirl as a garnish to top the soup.