Just when you thought there were no new foods to try, the exotic and sultry dragon fruit comes along. This Asian staple is suddenly hitting US kitchens and restaurants with a vengeance. It's in drinks, desserts and even liquors. It is the new "it" fruit to try and people are loving this unusual Vietnamese treat.
It was the subject of a lengthy article in today's New York Times Dining regular, Jeff Gordinier. Dragon fruit or pitaya or pitahaya is a hot pink colored bulb with green curly sprouts coming out of it. Its' pulp is a creamy white speckled with tiny black seeds. The taste is mild , almost bland with a taste that could be interpreted as a mild strawberry, litchi, pear or melon. On its' own the dragon fruit is bland however it enhances the flavors of other fruits. It is easily blended all sorts of dishes. At home chefs trying it for the f rst time could mix it into a compote or add it to jam. The fruit is high in antioxidants along with Vitamins A and C. The dragon fruit plant is in the cactus family and can only grow in warm climates and strangely enough can only be pollinated at night.
The fruit is becoming the hottest addition to all sorts of products. Celestial Seasonings Teas, has created a brew that incorporates it. The Pom juice company has made a blend of it with pomegranate juice for its' light pom juices. There is even a creme liquor made with it and called appropriately (and cool enough) Dragon's Kiss. Skye Vodka has already introduced a dragon fruit flavored vodka and there;'s a Sumatra dragon fruit version of Bai, a drink made with the unroasted fruit of coffee plants. there will be others jumping upon this exotic bandwagon as well.
Dragon fruit is becoming one of the hottest flavors right now. It seems to be in everything from tea to vodka. This exotic beauty with the magical name is now becoming a household favorite.
Wednesday, May 11, 2011
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