Named after its flame like resemblance, the dragon fruit is indigenous to Central America and also grown commercially in Southeast Asian countries. The dragon fruit is a member of several cactus species and has a succulent stem which creates the elegant fruit.
Some dragon fruits have red or yellow skin (which looks a little like a soft pineapple with spikes) and white or red flesh, but always the beginnings of overlaid leaves, similar to an artichoke, and an abundance of small, black, edible seeds. The flavour is mildly sweet, like a blend of kiwi and pear, and it has a crunchy texture.
In order to extract the fruit you should slice lengthwise and either scoop out the flesh, or quarter it and peel back the leathery skin. Eat only the white part with seeds, removing any residual pink parts, which are bitter.
- Rich invitamin C, providing a plentiful supply of antioxidants which help to protect vital cells from oxidation and reduce the formation of harmful free radicals. (1)
- Abundant in Polyunsaturated (good) fatty acids (omega 3 and omega 6), that help reduces triglycerides and other bad cholesterol such as Low-Density Lipids (LDLs) which therefore actually promotes weight loss and heart health. (2)
- High in B vitamins that do not form complex carbohydrate structures, therefore supporting the metabolic process of ingested foods. (3)
- Dragon fruit also contains calcium which develops stronger bones and teeth. (4)
- Iron and phosphorus for a strengthened immune system, faster healing of bruises and wounds to fewer respiratory problems. (5)
|Dragon Fruit Nutrition Facts
Serving Size: 100 grams, fresh
|Calories from Fat||0|
|Total Fat||1.5 g|
|Total Carbohydrates||9 g|
|Dietary Fibre||1 g|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie intake.
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