Do it. Eat some walnuts and sip a big red…
It has been a cold, snowy winter, but the shine is shining more warmly now as spring sets in. This blast of neon pink, courtesy of the pitaya, will help brighten things up even more. The flavour is mild, and the colour is startling.
A member of the cactus family and a thorny species native to Central and South America, the dragon fruit, or “strawberry pear,” can have a soft pulp with a nice satiny texture along with delicately crunchy seeds like those of a kiwi.
The fruit has been around as long ago as the 1200’s and was apparently introduced to Vietnam (where they grow in abundance) by the French and to the Aussies by the Colombians. So, it’s a colourful fruit but also one with a international traveller’s reputation.
My favourite way of eating them is to cut them in half, gently scoop out the insides, cut into chunks and eat either with other fruit or on its own. The skin is not digestible.
You can find the unusual fruit at more and more food stores, often including national chain grocers. The dragon fruit comes in yellow as well, but I have never seen one of those.