Key Ingredient
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Key ingredient: Dragon fruit
Walk around Chinatown and you're likely to come across an exotic-looking, bright pink, pine cone-shaped fruit. It resembles a torch ginger blossom more than any recognizable fruit.
Dragon fruit is very popular in Southeast Asia, but has only recently popped up in our markets.
The basics: Dragon fruit, also known as cactus fruit, pitaya or orchid cactus, is in fact the fruit of a particular vine-like cactus plant. The plant is closely related to the night blooming cereus, and originates in Central America.
Dragon fruit is commercially grown in Vietnam and is steadily gaining in popularity throughout Asia. It has a dramatic fuchsia pink skin with greenish fronds sticking out of its bulb. Cut open the fruit and an equally dramatic white flesh with speckled black seeds is revealed.
The flesh has a subtle juicy sweetness and has been compared to kiwi, with the texture of watermelon. The seeds are edible. Dragon fruit is also considered very nutritious and a good source of vitamin C.
Selecting: Because it does not travel well, all the dragon fruit sold here is grown fresh in the islands. What's available is generally ripe and ready to eat. Make sure fruit is firm with a shiny bright finish.
Storing: Dragon fruit can be stored uncut at room temperature for a couple of days, or place in the refrigerator for up to five days.
Use: Cut the fruit in half and spoon out the flesh. Or, slice it in half lengthwise, then cut into quarters and peel. The fruit is generally enjoyed straight out of its peel, but can also be used in drinks or served as a dessert with tropical sorbets.
Where to buy: Although it's found year-round in Asia, dragon fruit is available for just a short time here. Chinatown or other Asian markets should carry dragon fruit throughout the month. Prices range from $3 to $4 a pound.
Food Stuffs: Morsels
Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com
