My distractable brain decided I needed to simultaneously prepare one of every beverage option I possess today. Consequently, I didn’t get to taste much of this tea while it was still hot, but hours later, it is tasty and refreshing even if a bit chilly.
Admittedly, I am not much of a dragonfruit aficionado. The flavor is not evasive so much as unfamiliar but feels like it is fairly well matched to the rose in terms of intensity: neither seems to overshadow the other significantly. The pairing completes a crisp, zingy fruit taste that my uneducated palate would have probably labeled as nectarine.
Preparation
175 °F / 79 °C
3 min, 30 sec
1 tsp
8 OZ / 236 ML
I don’t know that I have ever had dragonfruit. Is that what you had in Mexico?
That was papaya in Mexico, but I did bring a dragon fruit to the house once. And then I swiftly learned what pseudohematuria is. Lol
Oh dear