It definitely can’t breathe fire but it does have a lot of other talents and is therefore really an amazing power pack. We’re talking about the delicious dragon fruit, also known as pitahaya or pitaya. It owes its name to the scaly spikes on the fruit’s exterior, which is reminiscent of the scaly skin of the mythical creature. Dragon fruit tastes both sweet and sour and has a visually striking appearance. Anyone who has previously seen this exotic little fruit only as a pretty decoration in a fruit salad will be surprised by its many other talents. So make sure that you don’t miss out on our 5 facts about dragon fruit.
Yes, the dragon fruit, which measures roughly 10 cm in length and can weigh up to 500 g, actually belongs to the cactus family. It originates from Central America, where it grows on a climbing cactus vine whose aerial roots can even attach to walls. It is now also cultivated in China, Vietnam, South America and Israel. Anyone who has ever plucked a pitaya from the long, spiky branches can testify to its luscious fruity flavour. This delicious treat tastes a little like a mix of mango, pear, gooseberries, strawberries and pineapple. Wow!
Don’t be frightened by its spiky appearance – dragon fruit is much easier to eat than it looks. Simply cut the pitaya down the middle and spoon it out as you would a kiwi. Absolutely delicious! If you would like to use the fruit in recipes, you will first need to peel it as the skin is inedible. Depending on how ripe it is, you will love the taste of dragon fruit, which ranges from slightly sour to refreshingly sweet. By the way, it keeps for up to 12 days without needing refrigeration. Tip: Because dragon fruit is so sensitive to pressure, it likes to be stored hanging or upright.
One of the reasons why dragon fruit tastes so refreshing is its high water content of almost 90%. This is also the reason why it has so few calories. But this striking-looking fruit is not short on vitamins, minerals and trace elements. Dragon fruit contains iron, calcium and phosphorous, as well as vitamins B, C and E. Handy to know: its high water content and the proteolytic enzymes contained in the flesh of the fruit and in the small black seeds, are also good for the digestive system.
When you think of pitaya, do you automatically think of a red fruit? Then you don’t know the full versatility of the dragon fruit. Three types of pitaya are actually available in this part of the world: a yellow version with white flesh, a red version with white flesh and a red version with red flesh. The yellow dragon fruit in particular looks like a prickly pear on the outside. Its thorns are removed before it is transported. The red version has a much smoother skin. Its typical scales can be a yellowish-green or red in colour. The fruit flesh itself has a jelly-like consistency. Which dragon fruit is your favourite?
You now know how to recognise a dragon fruit. But what is the best way to eat this sweet delicacy? The pitaya offers countless culinary possibilities. Traditionally, it makes a wonderful addition to a fruit salad. But dragon fruit is also perfect with homemade ice cream, on tarts, in shakes and smoothies, in muesli, in bowls or in salads. It makes an interesting and hearty dish when combined with marinated tempeh, onions and avocado for example.
Let’s slay the dragon ... or maybe just eat it!
