Dragon fruits (also referred to as pitayas in their country of origin) belong to the Cactaceae family. The fruit's outer skin is characterised by a pinkish-red hue; internally, it manifests either white or a vibrant shade of pink, speckled with minute black seeds. These fruits, in both of these pigments, are available for purchase in the majority of Cambodian markets.
The pitaya, otherwise referred to as the dragon fruit, is indigenous to the southern regions of Mexico and the Pacific coastlines of Guatemala, Costa Rica, and El Salvador. The cultivation of the dragon fruit is widespread, with commercial plantations found in Asia, South-east Asia, the United States, the Caribbean, Australia, and throughout tropical and subtropical regions of the world.
The fruit is commonly known in English as "dragon fruit", a name that has been in use since 1963, seemingly due to the leather-like skin and prominent scaly spikes on the fruit exterior. The fruit may also be referred to as a "strawberry pear".
The fruit's texture is sometimes likened to that of the kiwifruit because of its black, crunchy seeds. The seed oil has been found to contain the fatty acids linoleic.
So what does dragon fruit taste like?
Some equate the flavour to a combination of kiwi, pear and watermelon. The fruit is mildly sweet, with tender flesh that can be scooped with a spoon. The fruit is also used to flavour and colour juices and alcoholic beverages, such as "Dragon's Blood Punch" and the "Dragotini". The flowers of the dragon fruit can be consumed in a variety of ways, either as a fresh fruit or by steeping it in water to create a tea-like beverage. Furthermore, it is employed in fruit salads to enhance both the visual appeal and the overall freshness of the dish.
The red and purple colors of certain Selenicereus fruits are attributed to betacyanins, a family of pigments that includes betanin, the substance that confers red coloration to beets, Swiss chard, and amaranth.
Nutritional values of dragon fruits
The dragon fruit is notable not only for its aesthetic qualities, but also for its health-promoting properties. They are rich in antioxidants, high in vitamin C, and contain several B vitamins. Notably, dragon fruits contain beneficial fatty acids, and, perhaps most appealing of all, they are low in calories.
This nutritional abundance enables individuals to consume substantial quantities of dragon fruit without significant concern for their caloric intake.
Notably, the pink variety of dragon fruit, distinguished by its red flesh, has been found to be particularly rich in betalains, which have been associated with the potential to reduce bad cholesterol. In 2023, the yellow variety gained popularity on the social media platform TikTok due to its high fibre content and alleged ability to alleviate constipation. However, it should be noted that all types of dragon fruit are high in fibre. However, the efficacy of these health claims regarding the ability of dragon fruit to alleviate constipation remains unproven.
Comments