chopped Dragonfruit

chopped Dragonfruit

It's pretty distinctive. This one was pink-red on the outside.

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I have never seen the white flesh variety here

Only what they call the Costa Rica Pitaya

According to wikipedia:

Hylocereus undatus (red pitaya) has red-skinned fruit with white flesh. This is the most commonly seen "dragon fruit".

Hylocereus costaricensis (Costa Rica pitaya, often called H. polyrhizus) has red-skinned fruit with red flesh

Hylocereus megalanthus (yellow pitaya, formerly in Selenicereus) has yellow-skinned fruit with white flesh.

Recipes-

The white fleshed one is most common in South Florida. I prefer the red-fleshed so widely available in Nicaragua.

1. I made a delicious sort of fruit tabouleh- like fruit salad with diced dragonfruit flesh, mango, and whatevr other fruits I had at the time, mint, and then added bulgar wheat to soak up all the juice. Refrigerated overnight, and was delicious the next day.

2. You can pop a half dragonfruit (Pitahaya) in the freezer, and when frozen, scoop out the flesh with a spoon like a sorbet, very refreshing.

This one is from Vietnam

That white flesh makes it pretty strange looking.

That's the only colour flesh

That's the only colour flesh I have seen but only ever bought it in Canada, and also the Vietnamese variety.

I believe

the white flesh one is a type of undatus, which is a species of unknown origin (``tropical America``) because it has been grown for so long by people. I bought one with white flesh in the states, but I believe they also have purple -fleshed ones. The plants I have found in Nic are all H. costaricensis with a few undatus.

All of the fruit I have seen here in the north are purple fruited and are probably from native stocks of costaricensis, but with commercial crops you often cannot tell because they may be hybrids or cultivars.

"You can avoid reality, but you cannot avoid the consequences of avoiding reality." Ayn Rand

So Sball whaddya think of it?

Needs lemon to bring out or create any real flavor right?

The purple or dark pink makes a great sorbet and with all natural color. I am surprised more food companies don't use it for that gimmick alone.

what do I think?

I thought it was pretty good on its own, like mild kiwi, but lemon would suit it. Purple or dark pink might have more flavor too. I want to put it in fruit salad and see how many people I can scare because, you have to admit, it's pretty strange compared to most fruit.

I read that in Taiwan, diabetics use this as a substitute for rice. Pretty strange substitute....