Dragon Fruit

ORIGINS

Originally native to Mexico, but later found their way to neighbouring countries in Central America and other parts of the world

TASTE

Shuffles between bland and mild sweetness

AYURVEDA & MEDICINAL USES

Oil made from dragon fruit seeds are rich in fatty acids and Vitamin E, essential for protecting your body from radical damage and oxidation and facilitating proper organ function. Also, a potent source of vitamin B1, the dragon fruit
strengthens your immune system, promotes brain health, helps your body cope with stress, reduces risk of developing cataracts, facilitates muscle coordination and regulates metabolism. It may also help treat Alzheimer’s.

NOTABLE FACTS

The dragon fruit is a proper case of ‘all bark and no bite’. Although known by extravagant names like ‘fire dragon fruit’ and ‘dragon crystal’ due to its vibrant appearance, its flavour is mild and subtle.Grows on a fierce, palm tree-like cactus.

Originally known as ‘pitahaya’

TRY-ME RECIPES

Beat the heat with a dragon fruit sorbet or ice cream. Simply puree the fruit with lemon juice and sugar, freeze and blend.

Whip up a tropical fruit salad by combining dragon fruit with chunks
of papaya, watermelon and pineapple. Also, works great with mango, kiwi, coconut, grape, lychee and mangosteen.

A 2:1 ration of dragon fruit and sugar with lemon juice simmered for 10 minutes makes a great tasting jam to accompany your slice of bread/toast

Forget traditional cocktails. Blend and sweeten as part of an Apéritif and garnish with the bright, cut ring of the fruit for a beverage that only tastes great, but looks the part too.