I had my first taste of dragon fruit (also known as pitahaya, and huǒ lóng guǒ) today and I must say I was surprised at how nice it was. I can't say that I have noticed them at the local markets before this year, but I will be looking out for them next week when I am there!
The fruit comes in three types, all with leathery, slightly leafy skin:
Hylocereus polyrhizus, red flesh with pink skin
Selenicereus megalanthus, white flesh with yellow skin
The fruit can weigh from 150-600 grams and the flesh, which is eaten raw, is mildly sweet and low in calories. Eating the fruit is sometimes likened to that of the kiwifruit due to a prevalence of sesame seed-sized black crunchy seeds found in the flesh of both fruits which make for a similar texture upon consumption. The skin is not eaten. The fruit may be converted into juice or wine; the flowers can be eaten or steeped as tea. Although the tiny pitaya seeds are eaten with the flesh, the seeds are indigestible. It is generally recommended that dragon fruit be eaten chilled, for improved flavor.
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