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Recipe from Baros: Dragon Fruit Salad

Maldives.net.mv – The exotic Dragon Fruit brings a freshness and a citrus flavour, mixing perfectly with the Kataifi -wrapped and deep fried Indian Ocean Prawns.
Kataifi is a popular Middle Eastern pastry made with a special form of shredded phyllo dough that is also called kataifi. The dough is excellent for making light savoury appetisers. This spectacular appetiser can be enjoyed both for lunch and dinner on the Lime Restaurant at Baros Maldives.
Recipe by Baros Culinary Team
Serves 2 people
For the Dragon Fruit Salad
- 600g Dragon Fruit, / 10g Shallots / 20g Onions red, sliced
- 10g Basil / 5g Red Chili chopped / 5g Coriander Leaves
- 10g Mint / 5 Crispy fried shallots
- 500ml Lime Juice / 800g Sugar / 20g Salt
- 200ml Fish Sauce / 130g Red Finger Chilli / 10g Red Bird’s Eye Chilli / 20g Garlic
(Optional)
- 3 pieces Tiger Prawns (wrapped with Kataifi dough and deep fried)
- Cut the Dragon Fruit in half. Gently scoop out the white fruit from its centre and dice it.
- Slice the crispy fried shallots and mix together with all the herbs and chillies.
- Blend lime juice, fish sauce, garlic, salt, sugar and chilli to a make the dressing and marinate the Dragon Fruit salad in it.
- Check seasoning and decorate with fresh herbs and some more crispy fried shallots
For the Kataifi Prawns
- 40g Kataifi pastry
- 3 medium size Tiger Prawns (peeled with tail left on)
- 50g melted butter
- 5g lime juice and pinch of salt
- Peel and de-vein Tiger Prawns leaving the tail on. Dry in a cloth then season with salt and lime juice
- Place strands of Kataifi pastry in length on a clean surface. Melt butter and brush it gently on the pastry.
- Wrap each prawn in some buttered pastry and deep fry wrapped prawns gently until light golden brown and crispy.
CHEF’S TIP
The Dragon Fruit is a grown in Southeast Asia, Mexico, Central and South America and Israel. The plant is a type of cactus and the fruit comes in three varieties: two kinds have pink skin but with different coloured flesh (one white, the other red), while another type is yellow with white flesh. Dragon fruit is low in calories and offers numerous nutrients, including Vitamin C, phosphorus, calcium, plus fibre and antioxidants.
Dragon Fruit is sweet and crunchy, with a flavour that’s like a cross between kiwi and pear. To choose a perfectly ripe dragon fruit look for bright, even-coloured skin. A few blotches are normal but a lot indicates the fruit may be over-ripe. Hold the Dragon Fruit in your palm and try pressing the skin with your thumb or fingers – it should give a little, but shouldn’t be too soft or mushy. If it’s very firm, it will need to ripen for a few days.
This recipe is by Baros Maldives culinary team and Dragon Fruit Salad is available at the Lime Restaurant at Baros Maldives. Located right by the lagoon, the contemporarily styled Lime Restaurant offers Asian influenced cuisine served to guests relaxing at tables on a spacious deck above the waves.
Lime is open for a superb buffet breakfast with action stations and sparkling wine, and for salads, snacks, tea, lunch, dinner and family favourites throughout the day.
Light and healthy snacks and beverages are served beside the infinity swimming pool set in a wooden deck over the lagoon at Lime, with an impressive view over the blue lagoon of spectacular Maldivian sun sets.
For more information about Baros Maldives and Lime Restaurant please visit www.baros.com
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JW Marriott Maldives Resort & Spa presents world-class Omakase experience with Chef Fumio Yonezawa

An unparalleled gastronomic experience is set to unfold in the heart of the Indian Ocean as the luxurious JW Marriott Maldives Resort & Spa announces a spectacular collaboration with celebrated Japanese Chef Fumio Yonezawa. On October 28, 2025, guests will be invited to A Taste of No Code, an intimate one-night-only dining experience that brings his artistry to the Maldives for the first time. This event marks the debut of the TARO Japanese Chef Series with JW Marriott Maldives, curated by TARO – a Japan-based luxury travel media partner renowned for showcasing Japan’s most exclusive cultural, culinary, and creative experiences to global audiences.
Chef Yonezawa, the visionary behind Tokyo’s acclaimed No Code, is known for reimagining Japanese cuisine through a deeply personal and instinctive lens. He began his career at Ebisu’s pioneering Trattoria Il Boccalone before becoming the first Japanese sous chef at the Michelin-starred Jean-Georges in New York, where he trained under the eponymous master. In 2014, he returned to Japan as chef de cuisine for Jean-Georges Tokyo, and in 2022 launched No Code, a genre-defying Tokyo restaurant with no fixed menu, offering poetic, ever-evolving dining experiences rooted in seasonality and minimalism. With quiet confidence and bold creativity, Chef Yonezawa continues to shape the evolution of Japan’s fine dining scene. His signature Omakase style blends precision, innovation and sustainability, presenting gourmands a rare opportunity to savor his craft in the serene elegance of JW Marriott Maldives Resort & Spa.
On October 28, guests are invited to experience his signature Omakase style in an intimate five-course wine pairing dinner at the resort’s Wine Room, located in the heart of Aailaa. Home to more than 300 labels and 1,620 bottles, the Wine Room features a meticulously curated selection of Old and New World wines. Here, Chef Yonezawa will personally orchestrate a symphony of flavors, showcasing dishes that features fresh, locally sourced tuna and premium Wagyu. Each thoughtfully crafted plate will serve as a chapter in his culinary story—a masterful testament to his worldly perspective and creative skill.
As part of this collaboration, Marriott Bonvoy members will also have the chance to bid for an exclusive Marriott Bonvoy Moments: a Two-Night Culinary Experience with Chef Fumio Yonezawa and a Four-Night Stay at JW Marriott Maldives Resort & Spa from October 26 to 30, 2025, for the bid winner and their guest. The experience begins with a JW Garden to Glass cocktail evening and an island-inspired welcome dinner with Chef Yonezawa. The journey’s highlight is his signature Omakase wine pairing dinner on October 27, personally presented by Chef Yonezawa in the Wine Room. The stay also includes two nights in an Overwater Pool Villa and two nights in a Beach Pool Villa, daily breakfast at Aailaa, a 50-minute Aromatherapy Ritual at the Spa by JW, and shared seaplane transfers from Velana International Airport—combining culinary discovery with indulgent relaxation in the Maldives.
“During my training years in New York, I was captivated by the artistry of weaving Eastern essence into Western cuisine. From that moment, I knew I wanted to create dishes that told such a story,” says Chef Fumio Yonezawa. “I am incredibly excited to bring No Code philosophy to the JW Marriott Maldives, presenting imaginative creations infused with local ingredients, crafted to surprise and delight, in a location that is truly paradise.”
“This collaboration with the masterfully creative Chef Yonezawa and TARO reflects our commitment to mindful luxury and culinary excellence,” says Mohit Dembla, General Manager. “We are thrilled to invite our guests to be wholly present for this journey, to connect with the story behind each dish, and to experience the thoughtful hospitality that defines our brand.”
Tucked away in the tranquil Shaviyani Atoll, JW Marriott Maldives Resort & Spa is a multigenerational sanctuary where comfort, creativity, and exceptional service come together seamlessly. From curated experiences to thoughtful touches throughout, every stay is designed to inspire connection and lasting memories.
Members can bid for the once-in-a-lifetime Marriott Bonvoy Moments package from now until September 15, 2025 to discover modern Japanese gastronomy, world-class hospitality, and barefoot luxury, all in one extraordinary island escape.
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Theme nights at Kula: The Standard, Maldives turns up the heat with gobal buffet glow-up

Kula, the breezy all-day dining spot at The Standard, Huruvalhi Maldives, is doing what it does best: keeping things deliciously unpredictable. Starting Sunday, 3rd August, the team will be rolling out weekly theme nights that serve up serious flavor and curated vibes.
By day, Kula is your go-to for buffet-style bites with a side of ocean views and jungle-chic greenery. By night, it’s a full-on flavor parade, with chefs whipping a new theme menu for every day of the week. The daily-changing lineup globe-trots from India’s spice markets to Mexico’s street stalls, with pit stops in Italy, the Maldives and beyond. Expect open kitchens, live cooking stations and playful decorations to get you in the mood.
On Monday, ease in with a Peru-Mex Fiesta—a Latin mashup of Mexican, Peruvian and Caribbean flavors that hits every tropical note. Come Tuesday, it’s time for a wild ride through Asia’s finest street stalls, from India’s and Sri Lanka’s spices to Thailand’s tang and Indonesia’s sizzle. Wednesday is surf & turf territory: burger patties and sizzling kebabs cozied up next to net-fresh seafood in a BBQ showdown. Thursday goes full wok mode with stir-fried everything, plus fresh sushi and sashimi. Friday brings it back home with Maldivian Night where island-inspired salads, curries and seafood are served up by Kula’s team in traditional gear. And just when you think the week peaked, Taste of Italy rolls in on Saturday with pasta, pizza and risotto. Wrap it all up on Sunday with Fisherman’s Catch – net-fresh ocean bounty barbecued, poached or served as ceviche.
Nanda, Executive Chef at The Standard, Huruvalhi Maldives, said: “Curating the new Kula theme nights was like creating a world tour through food. Each evening brings a fresh energy—whether it’s the fiery Latin vibes of Monday or the soulful taste of home on Maldivian Fridays. It’s more than just a buffet; it’s a culinary experience, meant to spark curiosity and conversation. We’ve layered in authentic flavors, live action stations, and a whole lot of heart.”
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Gourmet pizza takes centre stage at COLOURS OF OBLU with Chef Marco Piccini

Placing unique customer experiences at the heart of its brand identity, COLOURS OF OBLU values fun and relaxation on holiday as much as the indulgence and entertainment found across its portfolio of four stunning resorts.
In line with the vibrant spirit of the OBLU guest experience, the resorts, part of Atmosphere Core, have announced a forthcoming collaboration with renowned Italian pizza chef Marco Piccini. From 22 September to 3 October, Chef Marco will bring his distinctive blend of tradition and craftsmanship to the Maldives through a series of pop-up pizza dining events and more.
Chef Marco, CEO of ‘Mako Pizza’, is far more than a pizza maker. Specialising in live show cooking and exclusive event catering, he is celebrated for creating bespoke culinary experiences using organic dough, long fermentation methods, and premium flours. Each event he curates is a performance in itself, blending flavour, artistry, and storytelling.
This will mark Chef Marco’s debut in the Maldives. Atmosphere Core’s Vice President of Food & Beverage, Anupam Banerjee, expressed the brand’s enthusiasm, noting that the team constantly seeks artisanal culinary experiences that entertain as much as they please the palate. He highlighted Chef Marco’s commitment to the origins and quality of each ingredient, and his passion for sharing the history of his country’s national dish, emphasising that great pizza begins with the dough.
On a whirlwind tour of North Malé Atoll, Chef Marco will host a series of pop-up pizza dining events and speciality Chef’s Menu concepts, beginning at OBLU NATURE Helengeli, continuing to OBLU SELECT Sangeli, and concluding at the couples-only OBLU SELECT Lobigili. During his visit, he will work closely with the resorts’ culinary teams, providing them with a rare opportunity to master the art of traditional pizza-making. Guests will also be invited to join interactive sessions, learning to create handcrafted pizzas from scratch.
Raised in Sovigliana-Vinci with roots in Grosseto and Empoli, Chef Marco inherited his love for cooking from his mother, Mara. He studied culinary arts at the Enriques Institute in Castelfiorentino and gained experience in acclaimed restaurants including Borgo Allegro, Castelfalfi Resort, and Milan’s Michelin-starred JOIA.
In 2019, his collaboration with chef Fabrizio Marino—another celebrated Italian chef who works with Atmosphere Core—led to the opening of Pizza Del Popolo, San Miniato’s first vegetarian bakery-pizzeria, dedicated to organic, locally sourced produce and authentic regional flavours.
For Chef Marco, pizza is a passion that comes from the soul, more an art form than a simple culinary process. Having showcased his craft across Europe, he sees the Maldives as an extraordinary new destination for his events. He expressed his excitement at sharing his expertise with guests and kitchen teams, while also learning from the island chefs about their own specialities and local cuisine.
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