Pitaya Cucumber Salad
August 12, 2026 · Recipe by Tropical Acai
A crunchy, refreshing side of sliced dragon fruit and cucumber in a sesame-soy dressing — from Tropical Acai. Chill, then serve.
This crunchy side is from Tropical Acai — Pitaya & Cucumber Salad, a bright mix of sweet dragon fruit and cool cucumber in a sesame-soy dressing. Pitaya is mild; the vinegar and sesame do the heavy lifting.
CSA tips: Use firm, ripe dragon fruit so the slices hold shape. English or Persian cucumbers work best (fewer seeds, thinner skin). For a box stretch, add julienned carrots or a squeeze of lime. Chill before serving — it’s better after 20 minutes in the fridge.
Pitaya Cucumber Salad
Thinly sliced cucumber and pitaya (dragon fruit) tossed in a grape-seed, rice vinegar, and sesame dressing, finished with toasted sesame seeds. Recipe by Tropical Acai — chill before serving so the flavors settle.
Ingredients
- 1 ripe pitaya (dragon fruit), peeled and thinly sliced or cubed
- 2 cucumbers, thinly sliced into rounds
- 2 tbsp grape seed oil (or a neutral oil)
- 1½ tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp sugar or honey
- 1 tbsp soy sauce (or tamari)
- 1–2 tbsp toasted sesame seeds
Method
- Thinly slice the cucumbers and pitaya into rounds or cubes so the dressing coats evenly.
- In a small bowl, whisk together the grape seed oil, rice vinegar, sesame oil, sugar or honey, and soy sauce.
- Place the cucumber and pitaya in a large bowl, pour the dressing over, and gently toss until coated.
- Fold in the toasted sesame seeds.
- Refrigerate at least 20 minutes so the flavors meld, then serve chilled.
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