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This item was last sold on : 07/30/14
Yellow pitaya are grown commercially in Columbia and Australia. They are distributed to Asian and European markets, with a peak season in spring.
Oval to oblong and up to four inches long, dragon fruit may be red, peach-colored or yellow. This grapefruit-sized fruit actually grows on a climbing cactus. Its spongy pulp is white or sometimes pinkish red, sweet and juicy with numerous tiny edible black seeds suspended in it this flesh.
Dragon fruit flesh is mild-flavored, soft and juicy, but will hold it's shape when cut. Dice and add to fruit salads or desserts with other tropical fruits. Juice and combine with fresh fruit cocktails, leaving the seeds intact for a unique appearance. Puree dragon fruit flesh, combine with sugar and freeze into sorbets and sherbets.
Thought to be native to Central America and Mexico, "pitaya" is the Spanish name for this fruit. Unopened flower buds are sometimes cooked and eaten as a vegetable. The plant is a vining, terrestrial or epiphytic cactus that produces fleshy stems that can measure merely a few inches up to a twenty feet long on mature plants. Preferring dry, tropical or subtropical climates where annual rainfall ranges from twenty to fifty inches per year, they will grow in tropical wet areas but may not be as reliable for fruit production.
Recipes that include Pitaya. One is easiest, three is harder.
|White on Rice Couple||Dragon Fruit Salad Recipe|
|Kitchen Konfidence||Pink Dragon Fruit Soda|
|Food 52||Dragon Fruit Shrimp Salad Boats|
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