During the time of fire-breathing dragons and knights who battled them, a story arose that at the end of each fire-breath was a fruit. After a battle and the killing of the dragon, the knights would gather the fruit and give it to the emperor.
With the name “dragon fruit,” one might think that it comes from the land of dragons. While this story is fanciful and catches the imagination, it may have been used as a way to explain the new exotic food that the emperor craved.
Vietnam produces the largest commercial crop of dragon fruit and claims the fruit native to their region. However, the dragon fruit is native to Central and South America where it is also known as pitaya. Dragon fruit is the fruit of a cactus.
Because of the high amount of vitamin C, dragon fruit boosts the immune system. It is also a good source of antioxidants. Folkloric use of the dragon fruit says that it can improve eyesight, aid in weight reduction and improve memory.
When you buy a dragon fruit, look for one bright with even-colored skin. The flesh of dragon fruit comes in three colors: white, pink or red—the deeper the color, the more lycopene there is. Signs of overripe fruit are a brittle brown stem and lots of blotches on the skin.
The recommended way of enjoying dragon fruit is to chill it and eat it raw. It can also be added with other tropical fruits or juiced and made into a sorbet. It only has 60 calories and no cholesterol or saturated/trans fats.
I really enjoy eating mine with kiwi and strawberries.
For more information about living a balanced life, or Nadhirrah, visit SummerBear.org.
