Frieda introduced dragon fruit to the U.S. in 1994.
2 Frieda’s white fleshed dragon fruit (note: skin is red)
4 Frieda’s baby pineapples
2 Frieda’s red fleshed dragon fruit
1/2 pound green grapes
1 pint blueberries
1/2 teaspoon lime zest
1 tablespoon lime juice (we like key limes)
1 1/2 teaspoons honey
2 tablespoons finely chopped fresh mint
Use double-sided melon baller to create large and small balls of white dragon fruit, watermelon, papaya and pineapple. Place fruit in large bowl along with grapes and blueberries.
Set red dragon fruit upright and slice in half crosswise. Use melon baller to scoop into balls and place in separate bowl. Use spoon to remove any extra fruit from red dragon fruit skins. Set skins aside.
Combine lime zest, lime juice, honey and mint in small bowl; whisk to combine. Drizzle most of dressing over white dragon fruit mixture and gently toss. Pour remaining dressing over red dragon fruit.
To serve, fill each hollowed out dragon fruit “bowl” with fruit salad, including a few pieces of red dragon fruit. Serve immediately.