Dragon fruit
An exotic treat from the cactus plant
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You may also have heard of dragon fruit as a ‘red pitahaya’. But red is not entirely correct in this case, the colour is actually closer to a pinkish red. They also come in yellow. Both colours are produced by a rather unusual and unexpected source: the cactus. The dragon fruit - or pitahaya- shares its rather intimidating appearance with the cactus, they both have scaly spikes. But don't hesitate to taste one: what a scrumptious sweet treat!
What exactly does dragon fruit taste like? The white or red flesh - the colour depends on the variety - is soft and mildly sweet, so ideal if you prefer less sweetness. The many black seeds that stud the flesh are edible.
Recipes with dragon fruit
The flesh speckled with the black seeds is highly decorative. A sliced dragon fruit makes a stunning garnish that is hard to miss. But it also adds a radiant touch to a fresh summer salad. And if you want to breathe new life into your favourite cheesecake recipe then add some EAT ME dragon fruit.
Preparation
Simple: halve the fruit vertically and slice or scoop out the flesh with a spoon. The skin is inedible.
How to use dragon fruit in the kitchen?
- In salads
- As a snack
- In the blender
Storage advice
Always store dragon fruit in the fridge.
Where does dragon fruit come from?
The cactus plants that produce the delicious red dragon fruits are found in many countries: Thailand, Vietnam, Israel, Guatemala, Honduras and Colombia. It takes eighteen months for the cactus plant to start bearing fruit that can be harvested. Harvesting the fruit requires some skill. Growers cut away a piece of the branch to remove the fruit. In Vietnam, growers use artificial lighting to ensure production can continue all year round. A clever solution!
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