The sweetest of the family
Whether you choose the red or yellow skinned variety, the pitahaya certainly has exotic looks. A vibrantly coloured skin with scales, a little spiky on the outside: just seeing the yellow pitahaya makes you curious about the taste. The spikes have a logical origin. Pitahayas are the fruits of... the cactus. The pitahaya is also known as dragon fruit.
If you associate exotic fruits with words like ‘juicy’ and ‘sweet’, the pitahaya will not disappoint you. It is packed with juicy sweetness, and yellow fruits are even a little sweeter than the red ones. The white, juicy flesh is spotted with many edible, small black seeds. The easiest way to enjoy the flesh is by spooning it out.
Yellow EAT ME dragon fruit are ideal for all recipes that call for exotic fruits. Add a couple to a fruit salad. Make the fruit the flavour booster of a tasty dessert. Or use as a stunning garnish. Dare to be different? Yummy macarons!
The appearance of the yellow dragon fruit may look a little ferocious with those scales and spikes. But preparation is simple. Slice the fruit vertically in half. Then simply spoon out the flesh. You can leave the skin on for decorative purposes, but it is not edible. Dragon fruit flesh can also be put in the blender.
The firm skin protects the juicy contents for a while, if the fruit is stored in a cool and dry place outside the fridge.
Yellow dragon fruit is grown in Ecuador and Colombia.
