Dragon Fruit: The Instructions, in Photos

dragon fruit whole.jpg
Florida-grown dragon fruit are now in season, and if you've seen one in the supermarket recently, you probably wondered what the hell it is. It's football-shaped, bright purple, and has dried-up leaves shooting out like thorns.

Although the dragon fruit looks pretty damned imposing, it's actually easy to prepare. Here's how.

If it's fresh, the dragon fruit will have a little give to the outside skin, and a sharp knife will slide through easily. Cut it lengthwise while avoiding jokes about slaying a dragon.

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Photos by Eric Barton


Slide a spoon between the inedible skin and the fruit in the center.

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Scrape any leftover bits of fruit from the skin and then chop the fruit.

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Plate it by returning the chunks to the hollowed-out skin, which makes a fine bowl.

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The fruit has a delicate melon flavor and the texture of watermelon. The seeds are similar to those found in a kiwi. By itself, it's not exactly a flavor or texture you'll want by itself, which may be why there are few recipes out there for them.

The best one, although I haven't tried it, may be this link for a dragon fruit sorbet. It works well in tossed and fruit salads, where, even though you can't taste it much, it sure looks good. A lot better than it did at the beginning.


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