This week’s WHB is no exception (sorry, I guess the above is just an excuse for my lack of ideas). Hosted by our lovely Sher this week, to entice her (hopefully), I thought a glorious-coloured fruit might do the trick.
Here I present the dragonfruit – also known as pitaya and 火龙果.
These are fruits of the cactus species, and the ‘scaly’ skin encloses a soft flesh studded with many black seeds, similar to those in a kiwi fruit. There are three varieties - pinkish skin with white flesh, pinkish skin with red-purplish flesh, and the last is yellow skin with white flesh. Dragonfruits are native to Mexico as well as Central and South America, but are also cultivated in asian countries now, with Vietnam being a major exporter of the fruit(Anh, correct me if I’m wrong :p).
I didn’t like dragonfruits at all previously, because I find the taste too bland for my liking. That was until I tried the red-fleshed variety. It was sweeter than the white-fleshed fruits, and I began to appreciate the subtle sweetness of this fruit, and the crunchy black seeds too.
The best and easiest way to enjoy this fruit is to cut it into half(chilled it well first), scoop out the flesh and enjoy it by the spoonful. But that’s so ‘not-interesting’ for this post right? So digging into my fridge ……………..I found kiwi fruit…..wait wait…..and pineapple. Okay, cube these fruits and pile them into the ‘shell’ left behind from the scooping. So here is my colourful Dragon Boat.
Please don’t forget to visit Sher for the re-cap of all the entries, and of course hop over to Kalyn’s Kitchen for more details on WHB.