Dragon Fruit




This was my first time attempting dragon fruit at home. Cross between a kiwi and pear with crunchy black sesame looking seeds on the inside. I should have done some research on how to cut it and how to pick it, as from this site:

Look for bright, even-colored skin. If the fruit has a lot of blotches, it may be over-ripe (a few is normal). Another sign of over-ripe dragon fruit is a very dry, brittle brown stem, or brown on the tips of the "leaves".

Hold the dragon fruit in your palm and try pressing the skin with your thumb or fingers - it should give a little, but shouldn't be too soft or mushy. If it's very firm, it will need to ripen for a few days. It should have a slight fragrant scent too, not like mold.

When you cut it up, you can spoon it out (it comes out really easily), making sure you cut all the pink off (all the pink is inedible). Then you can cube it and serve.

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