In Thailand, the dragon fruit is known as kemangkon. There are numerous other names for this exotic fruit, including pitahaya, pittahaya, dragon fruit, pitahaya, pitahaya, dragonfruit, and dragon’s eye. Keumangkon bears no resemblance to the organ of vision; a legend would likely exist for such a comparison.
The fruit’s essence remains the same regardless of how or by whom it is referred to. Cacti and pitahaya produce the fruit known as dragon fruit. Thailand sells dragon fruit all year long. You can find two types of it in sizable markets and shopping malls: one with white pulp and the other with dark fuchsia pulp. The outer leaves can be used to determine the pulp’s color. Pink fruits with greenish leaves have white flesh.
Fruits with pink-hued leaves are found in the raspberry pulp. Because the fruit’s flavor is unremarkable, a little grassy and sweet, with seeds that are crunchy on the teeth, it frequently displeases people because it does not depend on the pulp’s color (like kiwi).
You must first cut a dragon fruit in half, then in semicircles, before serving it. They consume the pulp and discard the skin, eating it just like a watermelon. Fruit can be consumed in a variety of ways, such as with a spoon and the same watermelon. Dragon fruit is frequently added to fruit salads and mixed drinks. The answer is that they eat it raw. Dragon fruit is rich in carotene, and vitamin C and perfectly quenches thirst in the hot season.
Pink fruits are common, but there are also yellow ones, which are extremely rare. In order to choose the most delicious and fragrant fruit, you need to determine its ripeness. To do this, you need to slightly press on the fruit: if it is soft, then it is ripe. If you buy a hard fruit, then it will be tasteless, it would even be more correct to say – without much taste. Ripe fruits are very easy to peel by hand as if rose petals are opening.
This fruit has both its fans and vice versa. It is possible to determine which group of people you belong to only after you yourself feel its taste and aroma.
Tips on how to clean and cut dragon fruit
A ripe, fragrant pitahaya should be chosen and then cleaned and thoroughly rinsed under running water. Several methods exist for doing this:
- Starting at the top of the fruit, delicately peel it off with your hands, leaving the peeled flesh behind.
- When eating the fruit, peel some of the top layers of skin, bite off some of the pulp, and keep peeling.
- Use a sharp knife to cut the fruit in half, then use a spoon to remove the pulp.
- Slice the fruit like orange and quickly peel the skin off of it.
- The pitahaya crust is removed and thrown away, it is unusable.
Serving fruits to the table
Pitahaya can be presented in a variety of ways, including:
- cutting the fruit into slices or cubes; cutting the fruit in half; and placing the fruit pulp in a peel basket.
- Pitahaya can be eaten both raw and as a flavoring in many different dishes. For instance, you could use it to make a smoothie with coconut milk and rum, a salad with seafood, or a cool snack based on yogurt and honey.
How to eat dragon fruit
Raw pitahaya is consumed. It can be cut into slices or cubes, eaten in half with a spoon, or peeled and chewed like an apple. In salads, desserts, and other dishes, the pulp is eaten both on its own and in a mixture with other ingredients. The fruit can also be used to make yogurt, jam, jelly, and desserts. It is occasionally a component of alcoholic cocktails.
The pitahaya’s pulp is filled with numerous small, black seeds. They have a lot of nutrients and are edible. Even though the bones are swallowed whole, they still help the digestive system return to normal because they are not digested. And many beneficial substances will enter the body if you chew the body.
Pitahaya tastes best when it’s cold. Thus, its peculiar taste will come through as clearly as possible. You can add a little lemon juice to the pulp if the fruit is too sweet. This flavor combination is both unusual and intriguing.
How to choose a ripe dragon fruit
This fruit grows well in Southeast Asia, from where it is brought. When people refer to these intriguing fruits, which are the fruits of a liana cactus, they use terms like “dragon fruit,” “dragon eye,” and “pitahaya.” This fruit resembles an extended pink or yellow apple with scales on it. He appears to have had the peel of someone’s skin partially removed before it was thrown away. Up to 600 g can be found in pitahaya.
From warm nations imported dragon eye lacks a bright flavor. From a distance, it tastes similar to kiwi and banana. Fruits with damaged skin should be avoided when choosing tropical exotics; the skin should be vibrantly colored. Soft fruits have stronger aromas, which is a sign of maturity.
