If you haven’t tried Dragon Fruit, this is the season to take a chance on this delicious food that is native to Central and South America and is currently a leading export from Vietnam.
The dragon fruit has many names – in its native land it is called Pitaya, and it is the fruit of a leggy form of cactus. Some speculate that the name “Dragon Fruit” comes from the “flaming” flowers that spout from the top of the fruit. This blog on sustainable farming has some gorgeous photos of the flowers of this fruit.
There is also a legend about Dragon Fruit, which states that the fruit appears like a treasure after a slain dragon breathes its last flames. This is the tale taught to my family by Taoist Abbott Franklin Wood, who sometimes serves Dragon Fruit to his guests when it is in season.
Dragon Fruit has become a treasure, indeed, to my family – and I decided to introduce it to you in this brief ElephantBeads post, along with some photos of our recent enjoyment of the fruit. Please note in the final picture – the fruit itself makes a gorgeous bowl for serving the fruit, mixed with other fruits and a bit of honey. Enjoy!