The Dragon Fruit

Growing up in an Asian family, I was taught from an early age the importance of eating plenty of fruit, not just from a "health" vantage point, but from a "spiritual" one. During the Lunar New Year and birthday celebrations, fruit took on a deeper meaning, as certain types of fruits (such as peaches and oranges) signified prosperity and good fortune for our family. Because my father grew up in Vietnam, he made sure to introduce his children to fruits from his childhood, even though such fruits were very expensive and rarely available anywhere near where we lived in Arizona. Durian, starfruit, lychees, longans (dragon eyes), pitaya (dragon fruit), and mangosteens were his favorite tropical fruits. I have already posted before on lychees and mangosteens, and today, I would love to share with you about the dragon fruit.

The outside of the dragon fruit looks akin to a hot pink and underdeveloped artichoke, with flipper-esque growths emanating from the fruit's oblong body. With its audacious appearance, it is clear to see where the dragon fruit gets its name. You can easily imagine the tentacle-like dragon fruit stems to be the twirling, suspended whiskers of a dragon's mane. However, the inside of a dragonfruit is a monochromatic contradiction to the brazen colors of the outside rind. The fruit is just supple white flesh, simply flecked with a scattered design of black poppy-like seeds.

To eat a dragon fruit, cut it just like a melon, lengthwise, and then into wedges. Next, peel away the hardened rind to reveal a delicately soft and fleshy interior, which texturally feels identical to a kiwifruit. The subtle fruit flesh tastes both like a soft, ripened pear and a kiwifruit, but without any bite of tartness.

Check out your local speciality store or the ethnic area of your supermarket, to discover the dragon fruit. Happy holidays, and Merry Christmas everyone!