Friday, December 03, 2004

The Dragon Fruit

The Dragon Fruit

Fruit nih bagi kite agak unik. saye start mkn fruit nih baru je, dlm 2-3 thn yg lepas. itu pon kat hotel. hahaha. sblm nih mmg teringin nak try, tp daddy tak penah lak nak beli. mase kat hotel tu, ade buffet dinner nak sambut besday daddy kat Hotel Pan Pacific (kalo tak silap ler). ternampak ade sorang omputih nih, dok tgh struggle mkn dragon fruit. korang tau caner die mkn? die pegi kupas kulit buah tuh. tarik kulit yg hijau yg poking out tu. sampai biler2 la tak dpt nak mkn. so ade sorang chinese guy yg baik hati nih dok berhdpn dgn meja omputih tu, tunjuk secara sign language. chinese guy tu tunjuk gaye cam memotong gitu. omputih tu paham la. kene belah buah tu utk mkn. (mase tu ternampak Ferhad pon ade kat hotel tgh mkn ngan kwn2 dier. pakaian die cam bese la, t shirt yg kecik dan suar cam baggy sket.) sejak ari tu, saye mmg dah jatuh cinte dgn kesedapan buah ini. semlm baru je mkn buah nih. ade tinggal dlm suku agie dlm peti ais. YUMM! kalo wat subject matter utk research anatomy buah nih, mesti cun! dulu kite pegi pilih pepper lak. huhu..

sape yg lom try lagi buah nih.. try la. kalo tak try rugi! die cam adik badik kiwi.. sedap!


Dragon Fruit

info by ORANA website

Dragon Fruit (Vietnam) or Pitaya (Central America) belongs to the cactus family and has a high economic value, as it can be used as both fruit, flower, vegetable and health product. The fruit is considered as a gourmets’ delight, creating a spectacular centrepiece on any table with the bright red skin and the brilliant white flesh with tiny, edible black seeds.

The Dragon Fruit is a climbing cactus, which is believed to originate from the tropical rain forest in Central America. From there, it has been successfully introduced to tropical regions all over the world and is especially appreciated in Vietnam and Australia.

The main fruiting season in the northern hemisphere is between May and October and in the southern hemisphere between October and April. In Vietnam a second fruiting season is possible using lights to lengthen the day. The scented flowers are white and bloom at night. Ten days after opening, the fruit set is visible and the fruit development is rapid. After further 25 days, the fruit is ready to be harvested and the fruit can remain on the stem up to 15 days at this stage.

The weight of the fruit is in average 350 grams but fruits as big as 1,500 grams have been observed. The skin becomes bright red, and the scales remain green. The flesh is brilliant white with numerous black, edible seeds. At this stage, the fruit has the best flavour, soluble sugar level and acidity. The taste is mild with a delicate sweetness and very refreshing.

The fruit is highly appreciated when served chilled and cut in half to reveal the attractive colours. The flesh and the seeds are scooped out with a spoon, much like a kiwi fruit. The juicy flesh can also be used in marmalades, jellies, ice creams and soft drinks.

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