How to eat dragon fruit? How to eat dragon fruit

Dragon Fruit Introduction:

Pitaya, also known as Qinglongguo or Honglongguo, is native to tropical Central America. Pitaya is rich in nutrition and unique in function. It contains rare plant albumin and anthocyanins, rich in vitamins and water-soluble dietary fiber. The pitaya tree is a plant of the genus Triangular Column of the Cactaceae family. It is native to tropical deserts in Central America, such as Brazil and Mexico, and is a typical tropical plant. Pitaya is a plant introduced from Southeast Asia to Taiwan, and then improved and introduced from Taiwan to Hainan Province and Guangxi and Guangdong in southern China for cultivation. Pitaya is named for its fleshy scales that resemble the scales of a dragon. When its smooth and huge flowers bloom, the fragrance is overflowing, and potted plants give people a sense of auspiciousness, so it is also called "auspicious fruit".

The dragon fruit has a unique appearance and high nutritional value, but how to eat it? This has become a puzzle for everyone. Looking at the "weird" appearance, you may not even know how to eat it. Here are some recommended ways to eat dragon fruit to help you solve the "embarrassment" when facing delicious food.

How to eat dragon fruit:

The way to eat dragon fruit is similar to watermelon. When cut open, the flesh is snow-white or blood-red, with black spots, like sesame seeds sprinkled on it. Similar to bananas, it can be eaten with sugar. Cut it open and peel off the skin, then you can eat it. Or you can peel it from the red skin on the top, which is a bit like a banana. Use a spoon to scoop out the flesh inside. Take a bite, and you will feel a light sweetness, a little fragrant in the lightness, better than "cantaloupe". Eating dragon fruit feels like eating watermelon, no wonder some people call it "tree watermelon".

The pulp contains thousands to more than 10,000 sesame-like seeds. The whole pulp is blended with honey, fresh milk, and ice cubes to make juice. The seeds are crushed to release the fragrance, which is extremely delicious. In addition to being blended into juice for drinking, it is also excellent for making ice cream and fragrant for brewing fruit wine. Each pitaya flower weighs more than half a pound, and a few can reach 1 pound. It can be used for frying, boiling, or making salad. It can be stored for a long time after drying, and it is crispy and delicious. Its flower dew is comparable to chrysanthemum tea: take the flower and soak it in boiling water, add rock sugar, and drink it cold. It is more fragrant and mellow than chrysanthemum tea, and it can also be made into canned beverages.

In addition to carbohydrates and proteins that supply energy, pitaya also contains high concentrations of vitamins A, B1, B2, B3, C and minerals such as calcium, phosphorus, and iron, making it the best natural source of vitamins. According to folklore, pitaya flowers and fruits can improve eyesight, reduce internal heat (lower blood pressure), and have good beauty effects.

Dragon fruit delicacies:

How to make double-fruit almond stewed cuttlefish:

1. Ingredients: one kiwi, half a dragon fruit, 8 almonds, one cuttlefish, and a spoonful of rice wine

2. Cut the dragon fruit in half and scoop out the flesh for later use.

3. Slice the kiwi fruit and carve out small flower patterns using a mold. Cut the dragon fruit into cubes and chop the almonds.

4. Wash the cuttlefish, cut it into flower-shaped pieces, and marinate it with a small spoonful of rice wine. Blanch it in boiling water for 15 seconds until it curls up.

5. Add oil to the pan, pour in the cuttlefish and fry until fragrant, then add dragon fruit, fresh chicken soup, and kiwi fruit and stir-fry for 15 seconds

6. Pour the fried fruit cuttlefish into the dragon fruit container and sprinkle with almond powder.