One of the only sweet edibles to come from a cactus, the pitaya (or Hylocereus undatus) blooms in Costa Rica and Nicaragua between June and November. Known as dragon fruit in English, pitaya, a.k.a. pitahaya, has enormous health benefits – it is positively loaded with antioxidants, calcium, iron and vitamins A, B1, B2 and B3.
Dragon fruit is most often used for blending thick juices and smoothies in Costa Rica; however it is also perfect for eating as is, right out of the shell with a spoon. The irresistible pulp of the pitaya has the mild taste and consistency of gelatin, with countless tiny seeds that add a relatively unnoticeable texture. Before it is picked, the bright pink fruit looks like the head of a dragon on a prickly cactus body.
Dragon Fruit Sugar Cookie Pizza
- 1 dragon fruit
- 1 kiwi fruit
- 1 mango
- 1 package of Pillsbury refrigerated sugar cookie dough
- ¾ cup strawberry jelly (or apricot preserves)
- 1 ½ cups confectioners’ sugar
- 8-oz cream cheese
1. Lay cookie slices on a round baking sheet or pizza pan. Mold together and pinch the edges to make a crust. Bake as directed and let cool completely. 2. Beat together ¾ cup of confectioner’s sugar with the cream cheese and spread over cookie crust. 3. Cut fruit into interesting shapes and lay them on the frosting in a creative fashion. 4. Mix ¾ cup confectioner’s sugar with a drizzle of water to make a thick glaze. Slowly add water until desired consistency. Mix with preserves and drizzle over the top of the dessert.