It’s Dragonfruit season! and hence, I am a recipient of several of these beautiful fruit!
I am not a fan of the Dragonfruit … at least not before this recent encounter. The fruit always seemed like a pale reflection of the kiwifruit. I liked the texture of the flesh with the crunchy seeds, but found it mostly tasteless. It was not a fruit I would pick up at the fruit counter, or at a buffet.
The first fruit I received this season was a pink Dragonfruit. I did some reading and discovered that this fruit which is a cactus, originated in South & Central America and is also called “pitaya”. There are 3 versions of this fruit: pink exterior with white inside (most commonly encountered), pink exterior with pink inside (commonly labelled as “red”), yellow exterior with white inside (never seen).
A plethora of health goodies are connected with this fruit; some of my favourite are:
- Omega 3 & 6 fatty acids in the seeds protect against cardiovascular disorders.
- Calcium maintains muscle & nerve function.
- Anti-inflammatory properties aids in pain relief; mashed fruit can be used as topical application for sunburns & acne flare-ups.
- Fibre boosts vitamin absorption, keeps your gut regular & helps you “feel full” for longer.
The challenge for me was how to combine this fruit with other ingredients to enhance its taste & texture. By the end of this exercise, I found that I even liked scooping out the fruit and eating it on its own. Perhaps I just never had good dragon fruit before.
How do you like to eat your Dragonfruit?