I have been excited for this one, I can’t lie. Dragon fruit definitely helped inspire this blog as I would walk by it in the store and wonder what is inside of it. It has a definite visual appeal to it that the Instagram and blogging crowds definitely love. I just want to eat it up though so I hope my shots look just as good.
Picking out a good dragon fruit seems slightly counterintuitive to picking other fruits where you want one that has a slight softness to it. It almost feels like it is bruised up completely but that is not the case here. Just go with the soft ones.
Pretty much every single recipe I have found for dragon fruit makes it into a dessert which is something I’m trying to avoid at the moment so this week we are going to spend half of it on how it is raw and untouched. I want fruits to stand alone as much as possible, and we all saw how well radishes went over with me. I will talk about the taste of them in later posts (hey, got to create content somewhere, just look at the pretty pictures instead).
If you want to look up some of the recipes, you may also see it called pitaya. I think the two terms are fairly interchangeable, with Wikipedia telling me that it differs between two different genus. For all you stickler botanists out there, I hope you can forgive me of my classification transgressions and just let me talk about this weird fruit I got from the store.
Much like kale was for a while there, there seems to be a slight dragon fruit craze going on. I’m fairly positive that people are flocking to dragon fruit for its aesthetic properties but I’m hoping that the taste is all it is hyped up to be. Plenty of you have probably already tried it on a whim and formed your own opinions but I can’t wait to get in there and take a bite.
Try 52 
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