BeginnerIngredients
Dragon Fruit Coulis
1 dragon fruit (magenta flesh), peeled and diced
2 Tbsp white sugar
2 tsp lemon juice
Brochette
1 dragon fruit, peeled and sliced 1/2 inch thick
1 C jackfruit, cleaned and deseeded
1 C star fruit, sliced 1/2 inch thick
1 C kiwi fruit, peeled and sliced 1/2 inch thick
Fresh mint chiffonade, optional
Simple Syrup
1 C white sugar
1 C water
1 tsp lemon juice
1/2 C fresh mint, roughly chopped
Overview
Equipment
- Sous vide circulator
- Sous vide pouch and sealer
- Countertop blender
- Skewers
- Cast-iron grill or griddle
Timing
Prepping time: 20 minutes / Cooking time: 6–10 minutes (excludes sous vide cooking)
Servings
2 servings
Directions
For the Dragon Fruit Coulis:
- Place all ingredients in a sous vide pouch, seal, and cook at 143°F/61.6°C for 1 hour.
- Transfer to an ice bath.
- Once cooled, place contents from bag into a blender and blend until smooth. Reserve.
For the Syrup:
- Place all ingredients in a sous vide pouch, seal, and cook at 179°F/81.6°C for 1 hour.
- Once finished, strain and set aside.
To Serve:
- Thread the sliced fruit on skewers and brush with syrup.
- Place fruit on a hot cast-iron grill or griddle for up to 2–3 minutes per side.
- Spread a spoonful of coulis on a plate and place skewers on top, or serve coulis on the side.
- Garnish the sous vide fruit kabobs with mint, if desired.
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