Friday, May 16, 2008

Dragon Fruit



Pitahaya - commonly known in English as "dragon fruit", reflecting its vernacular Asian names. These include the Indonesia buah naga (literally dragon fruit), the Khmer sror kaa neak (dragon scale), the Thai kaeo mangkon (dragon crystal), the Vietnamese thanh long (green dragon), and the Chinese huǒ lóng guǒ (fire dragon fruit) or lóng zhū guǒ (dragon pearl fruit).

To prepare a dragon fruit for consumption, the fruit is cut open to expose the flesh. The fruit's texture is sometimes likened to that of the kiwifruit because of its black, crunchy seeds. The flesh, which is eaten raw, is mildly sweet and low in calories. The seeds are eaten together with the flesh, have a nutty taste and are rich in lipids, but they are indigestible unless chewed. The fruit is also converted into juice or wine, or used to flavor other beverages. The flowers can be eaten or steeped as tea.