The flavor of the dragonfruit comes through more strongly in marshmallows than in chocolate, so it’s a little startling if you’re not used to that flavor! Honestly, I will pick passionfruit over dragonfruit any day.
But that said, it’s interesting and fruity, I’ll happily eat a few in a row, and if you’re looking to make a pretty dessert without using food coloring, this is a great option — it’s just colored with pure dehydrated dragonfruit powder.
I’m going to try dipping in chocolate and sprinkling more dragonfruit powder on the top — will report back with more photos, next week, probably. 
*****
Dragonfruit Marshmallows, with Honey, Lime, and White Pepper
1/2 c. lime juice
1/4 t. white pepper
3 packages unflavored gelatin
1 T dragonfruit powder
1/2 c. water
1 1/2 cups granulated sugar
1 cup honey
1/4 teaspoon salt
powdered (confectioner’s) sugar
butter (for greasing the pan)
1. Add lime juice, white pepper, gelatin and dragonfruit powder to the bowl of stand mixer (whisk attachment). Stir briefly to combine.
(NOTE: If you don’t have a stand mixer, you can make marshmallows in a large bowl with a hand mixer — you just have to be willing to hold and beat it for 12 minutes. Prep the pan and spatula for the marshmallows ahead of time.)
2. In a small saucepan (a bigger one will be heavy and hard to hold steadily at a later stage) combine water, granulated sugar, honey, and salt. Cover and cook over medium high heat for 4 minutes. Uncover and cook until the mixture reaches soft ball stage (240 degrees if you have a candy thermometer), approximately 8 minutes. Once the mixture reaches this temperature, immediately remove from heat; if it continues, it will swiftly turn into hard candy.
3. Turn mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. (Be very careful with the sugar syrup, as it is scaldingly hot and will burn you badly if it gets on your skin.) Once you’ve added all of the syrup, increase the speed to high.
4. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 minutes.
5. While it’s whipping, butter a large 9 x 12 pan and dust with powdered sugar. Prepare an oiled spatula.
6. Pour the mixture into the prepared pan, spreading it evenly (and swiftly) with an oiled spatula.
7. Dust the top with enough of the remaining powdered sugar to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
8. Turn onto a board, cut into squares and dust all sides of each marshmallow with the remaining powdered sugar, using additional if necessary. May be stored in an airtight container for up to 3 weeks, or frozen.
