Dragon Fruit is from Hylocereus species and from the cacti family is shaped like the dragon also known as the pitahaya or pitaya. The pulp of this fruit contains many small and black seeds. The outer color is pink or sometimes yellow. There are no fibers in the flesh of the dragon fruit. In many tropical countries people use this fruit mainly for decorating the buffets. For preparation, dragon fruits (similar to kiwi) can be cut open and spooned out; In the case of ripe fruits, the peel can be taken off (as in the case of oranges). Dragon fruits are pressure-sensitive and therefore rather difficult to transport. Many European countries import them from central America from July to December and or from Vietnam from January to June. Also, dragon fruits imported from Thailand all year round.
Health benefits of Dragon Fruit?
The outer skin is pink that is nice looking and have a fresh, often a little watery aroma. If dragon fruit is consumed in larger quantities, it can have a laxative effect. Ingredients of dragon fruit contains approximately 90 percent of water and are therefore relatively low in calories. Dragon fruit contain iron, calcium and phosphorus. Iron is important for blood formation, calcium and phosphorus for bones and teeth. Also, the fruit is contain vitamin E and C. Vitamin C plays a role in the construction of the connective tissue.
Origin of the dragon fruit: Central America
Dragon fruit is probably originates from the south of Mexico. Today it grows in all tropical climates. Especially in south east of Asia where dragon fruit is cultivated. The main countries to import from are: China, Nicaragua, Vietnam, Israel.
Did you know that Dragon fruits blooms only one night?
The dragon fruit or pitahaya belongs to the family of cacti. It is the fruit of a cactus , which sticks to supporting plants or masonry with its adhesive roots. The sprouts have no pointed spines. The species Hylocereus undatus, to which the Dragonfly counts, bears flowers from June to September, which are at the ends of the shoots. The flowers are among the largest in the world: They are up to 30 cm long and have a diameter of up to 25 centimeters. The special thing about the dragon fruit is that they blossomed for only one night, then they exude a beguiling scent reminding of jasmine. From the blossoms grow the fruits: They are 10 to 15 centimeters long, up to 500 gram difficult and shaped like a rugby-ball. The shell is pink to red and scaly. The white or red, non-fibrous pulp is traversed by many small black cores. It tastes sweetish and tropical fresh and reminiscent of the aroma of strawberries, kiwifruit and bananas. In addition to the pink dragonfly, there are Dragon fruits with a yellow skin and white fruit pulp.
Dragon Fruit Season: Small quantities always available
It is difficult to buy full-aromatic kite fruits because they remain fresh only after a short time. Because of the long transport distances, the maturing fruits are mostly unripe harvested. The dragon fruit is ripe when it glows pink and gives way to light pressure. The tray can be easily removed. You should not eat Pitahayas before they taste watery. Dragon fruits are offered in small quantities every season. From July to December they come from Central America, from January to June from Vietnam, all year fruits are imported from Thailand.
Storage: At room temperature - Beware of pressure points
Store dragon fruit at room temperature. Important: keep upright, put upside down or even hang up. Otherwise they get pressure points easily. In dry air, Pitahayas become quickly shriveled. If you want to use the fruit with its exotic appearance as a decoration, you should moisten it several times a day.
Tips on preparation: Dragon fruit tastes raw
Enjoy the raw dragon fruit. Cut the fruit in half and spoon out the pulp. The dragon fruit is very refreshing. The outer dish is not allowed to eat, it is unpalatable. Alternatively, cut the ends of the dragon fruit and peel off the peel, then dice the fruit and place in fruit salad.