Here's a complete guide to learn exactly how to grow dragon fruit plants for your own delicious harvest of dragon fruits at home. Learn everything here.
a beautiful looking and easy jam made from red dragon fruit or pitaya fruit
This Gluten-Free Vegan Pitaya Dragon Fruit Chia Pudding is an easy and healthy recipe made with only 5 clean, real food ingredients and can be prepared in about 5 minutes! { Raw | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Paleo-Friendly | No Refined Sugar | Medical Medium }
Just look at this dairy free dragon fruit ice cream recipe! This is ice cream made with bananas and dragon fruit only. You will LOVE this frozen dairy free dessert recipe using dragon fruit. If you are looking for a fun, colorful ice cream flavor, this is for you!
A red pitaya (Hylocereus undatus) fruit, also known as dragonfruit, together with a cross section. Dragon Fruits or Pitaya’s originated in South America, it wasn’t until the French took them to Vietnam where they were marketed under the name Dragon Fruit. Since then they have spread too many countries including Australia. It is currently the number two export income earner for Vietnam. Being a cacti they have far less water and fertilizer requirements than most other crops, therefore growers overheads are much lower. Dragon fruit or Pitaya plants are a member of the cactus family but being an epiphytic or vine type they can have stems up to 7 meters in length. They are quite often seen climbing their way happily up the nearest tree. The flower buds can appear as early as October and flowering will continually right through to May, with the main flowering happening in early January. The flowers are white, 30cm long and are open for only one night. They begin to burst open as early as 4pm and by 9pm have reached their full beauty. They have a translucency about them and almost seem to glow in the moon light. After one night of glory they start to close with the sun’s rays upon them, but not before the bee’s have had the most incredible feast. On cloudy days they stay open till about 10am. They have at least seven flushes of buds in one season which is great for the home gardener because they have fresh fruit for six months of the year. It is not uncommon to have small buds, large flower buds nearly ready to open, green fruit and fruit ready to pick on the one plant. This compound is believed to act as a heart tonic but the most important thing is the wonderful taste, it tastes a little bit like a passion fruit. The red pitaya (Hylocereus polyrhizus) taste has a hint of raspberries and its blood red flesh has been used to treat anemia. The white pitaya (Hylocereus undatus) has a taste between kiwi fruit and watermelon and the amazing look of the fruit with its hot pink skin and white flesh it is truly a gourmet’s delight. They are wonderful chilled and eaten with ice-cream or fresh out of hand just like a kiwi fruit, they are used to flavor drinks, jams and pastries. They freeze well and make the most wonderful sorbets,they are packed with vitamin C and high in antioxidants. Go visit Red Fox Pitaya’s Dragon Fruit Farm in Nanango QLD and see these amazing vine-like cacti. If visiting from January to May you will be able to see the unique fruit being produced. 27 Calvert Rd, East Nanango Queensland Australia. FOLLOW THE SIGNS FROM THE CENTRE OF TOWN
This vibrant pink smoothie bowl is loaded with antioxidants and vitamins. This pitaya smoothie bowl is healthy and delicious, plus it features two options of preparation!
These no-bake coconut dragon fruit energy balls are not only a pretty pink, they are easy to make, full of nutrition, and absolutely delicious!
Mmm ... dragon fruit! This fruit is tasty all by itself, but it really shines in this dragon fruit salsa recipe. The simple recipe only has a few ingredients
a beautiful looking and easy jam made from red dragon fruit or pitaya fruit
Dragon fruits are flamboyant with their shocking pink skins and their even more shocking purple-pink insides. However they are, in flavour, not such the drama queen that they appear to be (its more elegant twin is white inside). It is not an overwhelming fruit. It is mildly sweet, soft and quite refreshing and the seeds somewhat nutty in texture. It is native to South America and today it is cultivated widely in Vietnam for commerce. I stared at it sitting in my fridge in all its pink and purple glory. I had bought it skinned and sliced. I thought it would make an outrageous looking jam. I had originally bought it because I had wanted to make a natural food colouring. But I realised after checking at Tes's lovely blog that it is not the flesh that is used to make a pink/red food colour but the inside of the skin. Experiment abandoned. So I made jam ~ It turned out looking beautifully purple pink. And because it does not have an overwhelming flavour I quite liked it. Neither sour nor tart. Just midly sweet. Then I made tarts ~ Because I did not have a shallow tart tin I used Sarah-Jane's Easter egg silicone moulds that I used for easter egg madeleines. So I had egg shaped tarts filled with dragon fruit jam. The recipe ~ Dragon fruit jam 280 gm dragon fruit flesh (purple kind), cut up into chunks 140 gm sugar 1/4 lemon, juice extracted 1/4 tsp gelatine soaked in 1 T water, left to soften (optional) Place everything, except gelatine and water into a pan. Place over medium heat and bring ot a boil and them lower to simmer and simmer until it becomes a thick jammy syrup. Add the gelatine/water mixture and stir to mix in. Simmer until jammy and to a consistency that you like. Dragon fruit jam tarts ~ Sweet short crust pastry 250 gm all purpose flour 60 gm castor sugar 125 gm cold butter, cut into small cubes 1/4 ts salt 1 egg yplk 2-3m T cold water Place all ingredients into a large bowl. Using a pastry cutter or your fingers rub in the butter into the dry ingredients until it resembles a coarse meal. Gently using both hands press the mixture together until it all comes together into a ball. The heat from your hands will soften the butter and this in turn will make the dry ingredients, butter and wet ingredients adhere and come together to form a dough. You can also use a food processor if you find the process a little messy to do by hand. The food processor basically does the same thing of softening the butter by the warmth from the motor and after a few seconds the mixture will come together. As soon as it comes together into a dough stop the machine at once and remove the dough from the bowl immediately. Do not knead the dough with your palms as this will activate the gluten in the flour and make a tough pastry. Roll out the pastry to 1/4 inch thick and cut into rounds that will fit whatever tart pan that you use. I made 12, 2 inch long oval jam tarts with this. Had a bit left over that I kept in the freezer. Place the cut out pastry into the tart moulds and fill with jam till almost full. Bake in a 180 C oven for 10- 15 minutes.
a beautiful looking and easy jam made from red dragon fruit or pitaya fruit
These Dragon Fruit Macarons are super fun to make, they resemble a dragon fruit, and are filled with a delicious Dragon Fruit Buttercream made with dragon fruit powder.
Looking for healthy alternatives to Belize foods? Here are 20 fruits & vegetables that are organically grown in Chaa Creek’s 33 acre Maya Organic Farm.
Jujubes are chewy candies that can be easily made at home without using any artificial colours. You can use natural fruit puree and I am sure you wouldn’t mind if you kiddo pops them regularl…
