Friday, August 28, 2009

How to eat and prepare your Dragon fruit.

Last time I already posted about dragon fruit, I just wanted to add some more information about this wonderful healthy fruit. But first let's have a little background check of this fruit. Dragon fruit is a native of Central America, where they call it pitaya, Which literally means the fruit of the cactus.

Dragon fruit is very popular in South East Asia, It comes from 3 different varieties, which are distinguished by the color of the flesh inside. These are white, pink and magenta. Now, there is really no way how to tell which is which from the outside. The white is the most common, its the least sweet of the three with magenta being the sweetest.

When selecting dragon fruit, look for hot pink skin, that's free of soft spot, the fruit will yield slightly to pressure, kind of like the tomato. At this ripeness it's best to use it in a fruit salad.If you like a softer, sweeter dragon fruit, Leave it on your counter for 3 or 4 days, and you can use it in your favorite smoothie, sorbet or dessert sauce. You don't have to worry about thorn and splinters because there aren't any, even though the spines may look like they might poke you, they are actually soft and flexible.

When preparing dragon fruit, cut the bloom end off first, then the stem, then slice from the bloom end to the stem. The skin peels right off, Now. it's ready to eat. For a nice presentation cut the dragon fruit in half and scoop out the flesh, Use the shell as the container to serve your fruit salad or sorbet. This fruit is a great fruit to liven up any type of salad or dish. Happy healthy eating!!

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