Spicy Dragon Fruit and Jalapeno Margarita

Even though we’re still experiencing the deep chills of winter (and in San Diego, that means, yikes, it may drop to like 65° somedays), it doesn’t mean you shouldn’t warm your soul with a tasty, summer-like cocktail. I don’t know too many drinks that ooze as much warm ‘yer sole goodness as this Spicy Dragon Fruit Margarita. It’s almost as pretty to look at as it is delightful to consume.

If you like to sip a delicious margarita from time to time, check out my recipe for the perfect shaken margarita. Here’s a link: https://wp.me/p9KEfL-3Dc

What is Dragon Fruit?

Dragon fruit, also known as pitahaya or strawberry pear, is a tropical fruit known for its vibrant red skin and sweet, seed-speckled pulp. Its unique look and acclaimed super-food powers have made it popular among foodies and the health-conscious. But, many just like me, enjoy their favorite super-foods swirled into a tasty cocktail too.

The season for dragon fruit is June through September, but you can still find it fresh in the winter months too. It’s also available frozen.

Dragon fruit may look exotic, but its flavors are similar to other fruits. Its taste has been described as a slightly sweet cross between a kiwi and a pear. Dragon fruit is a tropical fruit native to Mexico and Central America.

It is high in vitamin C and other antioxidants, which are good for your immune system. It also has iron which is important for moving oxygen through your body and giving you energy. The vitamin C in dragon fruit helps your body take in and use the iron.

Adding tequila to this combination may not have any health value, but it would certainly put you in a very good mood and it might make you feel like dancing. Note that this is not actual medical advice, but more like bartender advice.

Dragon Fruit Margarita

When the dragon fruit is ripe, you will get this beautiful, deep pink color. It’s great in a blended margarita.

Do You Like It Hot?

I have to admit that I am a little wimpy when it comes to heat in my food or drinks. But, as I get older, I like it more and more. A little heat in a margarita is spice-a-rific. You can alter the heat to your own preference, just be adding more or less of the seeds and or the white vein inside the peppers.

Slice from 1-3 jalapeno peppers. Start with 1 for mild and up to 3 for hot! If you want to really be conservative on the spicy heat, remove the seeds and the veins from the inside. If not, spice it up and leave them in.

Into a small saucepan add 1/2 cup of water and 1/2 cup of sugar. Heat over medium-high heat until all the sugar has melted, about 4-5 minutes. Add the peppers and bring the syrup to a boil, watching the pot constantly. Once it boils, turn off the heat and let the syrup steep for about 20 minutes.

Strain into a glass jar with a lid and it will keep, refrigerated for a few weeks.

Spicy Dragon Fruit Margarita with Jalapeno Simple Syrup

Into a blender, add 2 cups of ice with 4 ounces of tequila silver, 1 ounce of Jalapeno Simple Syrup (or if you’re going non-spicy, use regular, non-infused simple syrup or the same measure of agave syrup). Add 3 ounces of Cointreau or Grand Marnier, 4 ounces of freshly squeezed lime juice, and about 1 cup of chopped fresh dragon fruit. If you don’t have fresh, use the same amount of frozen dragon fruit.

Blend well, about 1 minute.

Rim each glass with a bit of lime, then roll the rims onto a shallow plate filled with kosher salt.

Pour into your prepared glasses and garnish with a bit of lime, some fruit, and even a wheel of sliced jalapeno.

Enjoy!