Pink Dragonfruit Oil
September 24, 2024 by Kimberly
I gave dragonfruit oil a try, but it turns out the flavor didn’t come through, and the pink color vanished. Still, it was a fun experiment worth sharing!
55 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
–
MICHELIN
OIL
ALL YEAR
ABOUT THE RECIPE
I’m all about trying out new things in the kitchen, and dragonfruit oil was one of my latest experiments! It started out as a colorful, vibrant idea, but it didn’t exactly go as planned. The gorgeous pink hue didn’t carry over into the oil, and unfortunately, neither did the flavor. But hey, that’s part of the fun in cooking, right? Even though it didn’t turn out as expected, it’s still worth giving it a shot just for the experience.
How to serve
Even though this dragonfruit oil didn’t retain any flavor or color, you can still use it as you would any regular cooking oil. It’s great for sautéing or as a base for salad dressings if you’re looking for something light. Just don’t expect any fruity notes! If you’re feeling adventurous, drizzle it over a salad for some extra shine, or keep it in a pretty bottle for kitchen decor — it’s a conversation starter for sure. However, if you’re really on the hunt for a pop of pink at your table, I’ve got just the thing! Check out these fun and vibrant vanilla cupcakes with pink dragonfruit frosting that’ll definitely steal the spotlight.
How to store
Store your dragonfruit oil in a cool, dark place, just like any other oil, to keep it fresh. It should last for a few weeks, depending on the oil base used. Keep it sealed tightly to avoid any off flavors!
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Pink Dragonfruit Oil
- Total Time: 55 min
- Yield: 1 cup / 250 ml 1x
Description
Ingredients
- 150 grams pink dragonfruit
- 250 milliliters rapeseed oil
Instructions
- Cut the dragonfruit in half and peel it. Cut the flesh into large chunks and put them into the blender. Pour in the oil. Blend on the highest setting until it becomes a thick consistency and no coarse pieces of dragonfruit are longer visible.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 20 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned. The cooking time is essential for all the water to evaporate. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
- At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
- Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
- Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
- Allow the oil to drip through for about 30 minutes or maybe more depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.
- Prep Time: 5 min
- Passive Time: 30 min
- Cook Time: 20 min
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