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Fresh ripe dragon fruit in Vietnam. Sweet pitayas come in three types, all with leathery, slightly leafy skin: [3]: 215–216 Selenicereus undatus (Pitaya blanca or white-fleshed pitaya, also known as Hylocereus undatus) has pink-skinned fruit with white flesh. This is the most commonly seen "dragon fruit".
Apparently, rumor has it that if you eat one dragon fruit—the yellow-skinned variety with white flesh in particular—it can act like a natural laxative and will inspire your body to have one of ...
Selenicereus undatus, the white-fleshed pitahaya, is a species of the genus Selenicereus (formerly Hylocereus) in the family Cactaceae [1] and is the most cultivated species in the genus. It is used both as an ornamental vine and as a fruit crop – the pitahaya or dragon fruit. [3]
Flowers ca. 22 cm long, 21 cm wide, base with small, narrow, widely spaced scales, sometimes spiny. Fruit red. May be a synonym of Selenicereus triangularis: the Caribbean. [29] Selenicereus undatus (Haw.) D.R.Hunt: Stems green, margins undulate and horny. Flowers 25–30 cm long, white with green outer tepals and bracts. Fruit red with white pulp.
The fruit are circular and about 2.5 cm (1 in) wide; they hang in drooping clusters. The shell is tan, thin, and leathery with tiny hairs; [8] when firm, it can be squeezed (as in the cracking of a sunflower seed) to shell the fruit. [citation needed] The flesh is translucent, and the seed is large and black with a circular white spot at the base.
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The fruit contains a sweet soft pulp resembling a white dragon fruit, eaten primarily in Japan as a seasonal delicacy. The rind, with a slight bitter taste, is used as vegetable, stuffed with ground meat and deep-fried. Often eaten fresh, the Akebia fruit is best after it fully opens naturally on the vine. [7]
Mix up the flavor of dragon fruit with our Raspberry Dragon Margarita. Check out the recipe on this episode of Cocktail of the Week. Cool off with a raspberry dragon margarita this weekend
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