Tuesday, October 9, 2012

Dragon Fruit

Dragon fruit is grown in Southeast Asia, Mexico, Central and South America, and Israel. The plant is actually a type of cactus and the fruit comes in 3 colors: two have pink skin with different colored flesh (one white, the other red), while another type is yellow with white flesh. It is low in calories and offers numerous nutrients, including Vitamin C, phosphorus, calcium, plus fiber and antioxidants (Schmidt, n.d.). Ways of eating the dragon fruit are as many as the medicinal values of the fruit. Fresh dragon fruit can be eaten simply by peeling off the skin. One can slice it and blend in a smoothie and eat it with lime or lemon. It can also be added to fresh fruit salad or consumed chilled or cold (Dragon Fruit, 2009).


Eating a dried dragon fruit equals eating 10 times the punch of a fresh dragon fruit. Consumption of 1.5 oz of a dried dragon fruit equates to almost eating a full pound of the fresh dragon fruit. All the necessary and important dietary fiber, micro nutrients and vitamin C are still in abundance in a dried dragon fruit. While a fresh dragon fruit contains lots of water, a dry dragon fruit features a chewy feel and generally appears darker than the fresh fruit.  Dragon fruit is among the most nutritious and wonderful exotic fruits. It is suitable for all diets, as it supplements fiber.  It also serves as laxative and is good for liver. Dragon fruit can be eaten as a desert or raw. Juice can also be extracted and used in cocktails (Dragon Fruit, 2009).

References: 
Dragon Fruit (2009). All about dragon fruit.
Schmidt, D. (n.d.). All About Dragon Fruit. Available online at, http://thaifood.about.com/od/introtothaicooking/ss/dragonfruit.htm



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