Our Story Banner

Dragon Fruit Pavlova | Healthy Snack Recipes

dragon fruit pavlova

As we gear up to celebrate World's Dragon Fruit Day on May 10th, we've concocted a dessert that'll have your taste buds celebrating in delight.

What is Pavlova?

Pavlova, the diva of desserts, hails from the lands down under, Australia and New Zealand, with a meringue base as light as a ballerina's leap and a texture as fluffy as clouds. Created in honour of the legendary Russian ballerina Anna Pavlova in the 1920s, this dessert has pirouetted its way into the hearts of sweet enthusiasts worldwide. Oh, and did we mention? It's gluten free, so everyone can join the party!
But here at Soul Fruit, we like to add a twist – and that's where the dragon fruit comes in! With its subtly sweet flavour reminiscent of kiwi and pear, dragon fruit adds a tropical twist to the pavlova. Its refreshing notes perfectly balance the delicate meringue and creamy toppings, creating a symphony of flavours that leave you craving for more with every bite!

Which meringue is best for pavlova?

Now, onto the meringue – the cornerstone of any pavlova. For the best pavlova experience, opt for a Swiss or Italian meringue. These types are more stable and create a wonderfully crunchy exterior with a chewy marshmallowy centre. Does this texture profile remind you of something?
And here's a pro tip: you can make your pavlova in advance! Simply store it in an airtight container at room temperature to keep it crisp until you're ready to assemble.

How do you prevent pavlova from collapsing?

Now, the question that most first-time pavlova makers ask: how do you prevent your pavlova from collapsing? Fear not, brave baker! Whip your egg whites until they form stiff peaks, gradually add sugar, and don't forget to add a pinch of cream of vinegar or lemon juice to stabilise. Bake at a low temperature and then let it cool completely in the oven with the door slightly ajar to prevent any sudden temperature changes that could cause collapse.
So get your ingredients, and get ready to whip up the most satisfying Dragon Fruit Pavlova! And stay tuned for more Dragon fruit tips and recipes as we celebrate World's Dragon Fruit Day
Happy snacking, and may the Dragon Fruit be with you!


Makes 6 individual size pavlovas

For the meringue:

  • 4 egg whites
  • 140g icing sugar
  • 1 tsp white wine vinegar
  • 1 tsp vanilla extract

For the toppings:


  1. Preheat the oven at 150C/130C fan/gas 2.
  2. Set 4 egg whites aside to come to room temperature.
  3. Whisk egg whites with a hand mixer until they form soft peaks, then whisk in icing sugar, 1 tbsp at a time. Then keep whisking for about 2 minutes. until the meringue looks glossy.
  4. Add in 1 tsp white wine vinegar and 1 tsp vanilla extract and beat slightly for 5 to 10 seconds until mixture is smooth.
  5. Using a pencil, mark out the circumference of 6 coasters on baking parchment.
  6. Using a piping bag, spread the meringue inside the circles, creating a crater by making the sides a little higher than the middle.
  7. Bake for 1 hr, then turn off the heat and let the meringues cool completely inside the oven - no peeking! Opening the oven door would cause the meringues to fall.
  8. In the meantime, peel and slice the dragon fruit and open the passion fruits.
  9. Once the meringue has cooled down, remove from the oven and place on serving plates. Fill them with whipped cream to your liking and top with dragon fruit slices, freeze-dried dragon fruit pieces and passion fruit.
  10. Serve and enjoy!