The first time I saw Dragon Fruit it was dried--very dark red--almost like a vintage wine you might not choose to drink.  It was also round and flat.  The dried fruit turned out to be chewy, quite tame and you could tell when eating it that it was loaded with Vitamin C and fiber.  I recently tried it again as fresh fruit.

I was up to my old tricks in Chinatown today testing great vegetarian street food on East Broadway and this really kind Chinese vendor has a little cart right in front of the well known Hong Kong Supermarket.  It is such a thrill buying good, piping hot comfort food from someone who has a modicum of English and a wealth of hospitality.  As I was waiting for my steamed rice noodles I noticed the Dragon Fruit at the supermarket just behind me and I could barely wait to get my entree so I could pounce on dessert.  I have to say the noodles were divine and a more than adequate portion for a $1.00 is even more thrilling.  The vendor adds six different sauces (sesame/peanut, hot, soy and two others I'm still negotiating with him to tell me) and sesame seeds.  Awesome.  But we're here about the fruit.

So I had my noodles and it was time to negotiate with the produce vendor.  The fresh Dragon Fruit is expensive at $6.00 a pound.  Since I had no clue how to buy it I was dependant upon another kind gentleman with limited English and it worked out quite well.  I managed to convey that I wanted to eat it today and he happily helped find me one and showed me how to eat it by miming with a spoon.  That transaction cost considerably more at $4.00 for a fruit the size of the one in the picture above.  I waited until I got home to eat it and it was a much easier, yet less exciting experience than the Durian I discuss below.  The fruit is a beautiful raspberry color with seeds and texture very similar to a kiwi, but with less tang and again you can tell it is loaded with Vitamin C.  I recommend giving it a go If you happen to be able to find it.  I think children will find the odd shape, color and texture a worthwhile experience.  Some additional facts about the fruit follow below:

The pulp may be red as in the picture to the right or white, pinkish or yellow.  The fruit is generally eaten chilled with a spoon or fork and sometimes the unopened flowerbuds are prepared and eaten as a vegetable.

A vining cactus with stems reaching from a few inches up to 20ft long grows best in dry, tropical or subtropical climates where annual rainfall ranges from 20'-50" per year.  The plants can tolerate temperatures up to 104F and brief bouts of frost, but extensive cold will damage and/or kill the plant.   In full production, the plants can produce fruit from 4-6 times per year.  It is not known where the fruit first originated but it is known to come from southern Mexico and is now grown in tropical climates around the world.  It is related to the more well known Prickly Pear.

Healthy Food is Fun! Read Chew on This, leave Fast Food behind and get out and explore Slow Food.  Look at how beautiful it is.