Plus localized cacio e pepe and oysters, and a slightly exotic pancake
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Dragon fruit is becoming an increasingly popular ingredient, especially in drinks, which just goes to show how far a catchy name can take a food. Also called pitaya, it probably got its more charismatic name from the peel, which has protrusions that, if you use your imagination, might resemble dragon scales, if dragons existed. The flesh of the fruit is also pretty — usually deep pink-red or white dotted with tiny edible black seeds. It’s praised for its nutritional value, but all fruit is good for you. Unlike most other fruit, dragon fruit is extremely mild in flavor, which means it can be added to menu items for its looks alone.
Auntie Anne’s is doing that with a line of lemonades with dragon fruit added, and Pequín, a new restaurant at Vespera Resort in Pismo Beach, Calif., is using dragon fruit as a stand-in for tuna in a vegan ceviche.
In other food trend news, Krispy Kreme has turned its popular doughnut glaze into soft-serve ice cream and making it into shakes which are currently in 10 markets with plans to roll them out elsewhere is summer progresses.
Cacio e Pepe is possibly the trendiest pasta dish at the moment. Originally from Rome, it’s a simple preparation of pasta mixed with pecorino Romano cheese and plenty of black pepper. It’s given a local touch at The Noortwyck in New York City with the addition of ramp butter.
Can you give local flair to oysters in the extremely landlocked state of Colorado? Richard Sandoval does by serving them with smoked pine needles and local trout roe.
And finally, back in New York City, pancakes are given a slightly exotic yet approachable flourish at Wau with the addition of pandan extract.
Contact Bret Thorn at [email protected]
