Kendall Farms | Dragonfruit

The History of Dragonfruit

Dragonfruit (hylocereus) is a stunningly beautiful fruit with an intense colour and shape, magnificent flowers and a delicious taste. This ‘climber’ is also known as ‘the king of fruits’. The Dragonfruit originated in Vietnam and was once only available in the great restaurants of the world, but today it is grown through out Asia and is highly prized both in the East and West. It truly is a gourmet fruit. The sensation surrounding this fabulous fruit can be attributed to a legend created by ingenious Asian marketers. According to the legend the fruit was created thousands of years ago by fire breathing dragons. During a battle when the dragon would breathe fire the last thing to come out would be the fruit. After the dragon is slain the fruit is collected and presented to the Emperor as a coveted treasure and indication of victory. The soldiers would then butcher the dragon and eat the flesh. It was believed that those who feasted on the flesh would be endowed with the strength and ferocity of the dragon and that they too would be coveted by the Emperor. It is written that the dragon’s flame originates deep within its body near the base of its tail. The meat from this part of the dragon was the most desirable and most sought after portion. Only the officers of each division would be privy to this cut of meat. The ancient Chinese called this cut the “jaina,” which translates literally to “the sweetest and best tasting.” The jaina was treasured by all who were privileged enough to taste it, and it is believed that man’s thirst for the jaina is what led to the destruction and eventual extinction of all of the dragons.

The Kendall Farms Range

The Dragonfruit has received world wide recognition as an ornamental plant for its large, scented, night blooming flowers and fruit that can be 1kg or more in weight. It has a light-melon type taste and should be served chilled, just cut in half and scoop out the flesh with a spoon. It is a tropical fruit. It can be grown with organic fertilizer, and without any pesticide and chemical. Therefore, the Dragonfruit gains its reputation on the market as a healthy fruit. They will fruit prolifically and require only normal watering, require little attention and make a startling statement in any garden, not to mention the fruit that can be eaten fresh, made into wine, the juice makes delicious & refreshing drinks, cut up for tangy salads or even jam and sauces. They can be grown in pots and are a perfect aesthetic addition to a landscape garden.

Cultivation Notes

They love lots of sun light, but can be damaged by high levels of constant light intensity for a period of time. Therefore it can require some shading. Basically, the plants of Dragonfruit are able to tolerate drought, heat, poor soil and cold. Maximum temperatures of Dragonfruit are 38- 40ºC. There is a positive response in growth to organic matter. Soil within 10 to 30 % of sand is the preferred for Dragonfruit. They also require support when growing (climbing) so a large stake, fence or even a wall is recommended.

Health Benefits

Dragon Fruit are also native to Central and South America where they are known as pitaya or pitahaya. They are one of the most widely distributed members of the cactaceae family, and are now found on six continents. There are three species of dragon fruit in the genus Hylocereus and one species in the genus Selenicereus. Varieties of Hylocereus guatemalensis, Hylocereus polyrhizus, and Hylocereus undatus as well as hybrids of these three species are grown commercially worldwide. Selenicereus megalanthus is grown commercially on smaller scales in South America and is especially popular in Columbia.

Interesting Facts

The dragon fruit flesh can be white, red, or magenta all to varying degrees dependant upon variety. The red fleshed varieties contain lycopene which is a natural antioxidant known to fight cancer, heart disease, and lower blood pressure. Despite the health benefits and its spectacular appearance, the fruit has gone virtually unnoticed for centuries. Today it is the leading fruit export of Vietnam. It has even caught the attention of Snapple, Tropicana, and Sobe which are just a few of the major labels that have incorporated dragon fruit into their bottled fruit drinks.

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DRAGONFRUIT

SORBET

Ingredients

2 Dragon Fruits

1 cup water

sugar or other sweetener to taste (see below)

lemon juice

Sorbet Maker (or your can just use the pot and a whisk and keep it in the freezer, whisking from time to time. This works but does not make as fine a grain sorbet as the machines).

Method

In a pot, put the cup of water and the sweetener. Bring just short of a boil mixing constantly to dissolve the sweetener into the water. Set aside when the sugar is completely dissolved and allow to cool fully.

While the water syrup is cooling, cut the fruit into halves. (If you wish to serve the sorbet in using the outer layer as a container, rub the inner surface and the cut edge with lemon juice to preserve the colour and keep cool in the fridge. If frozen, they will tend to loose their brilliant colour.

Scrape out the flesh with a spoon and purée the flesh in a blender, food processor or other type of machine to turn the flesh into a smooth purée. (This helps cut down on the tendency of the Dragon Fruit to become gelatinous like Okra.) Add the juice of the lemon to the purée both to preserve the colour and to balance the natural sweetness of the fruit and heighten the flavour.

Stir the "syrup" into the puréed fruit and put into the sorbet or ice cream maker.

DRAGONFRUIT SAUCE

Ingredients

2 Dragonfruit (peeled and cubed)

4 Peach Halves in Light Syrup

1 Cinnamon Stick

1 cup Frozen Raspberries (thaw, drain)

1 cup Vanilla Ice Cream

1/4 tablespoon Orange Liqueur (optional)

Method

Drain peaches and reserve juice. In a saucepan, bring peach juice and cinnamon to a boil, then simmer for 10 minutes. Pour liquid over peach halves and cool. In a blender puree Tropical Dragonfruit, raspberries & liqueur (if desired). Refrigerate. Serve with ice cream in peach halves and sauce poured over.

DRAGONFRUIT CHUTNEY

Ingredients

2 Green Onions (chopped)

2 tablespoons Dried Cranberries

1/2 teaspoon Sherry Vinegar

500gm Peaches (peeled, pitted & cubed)

1 Dragonfruit (peeled & cubed)

Method

Combine green onion, cranberries, vinegar and ginger. Mix peaches and tropical Dragonfruit, toss both together.

Peeling a Dragonfruit - found on YouTube

www.youtube.com/watch?v=1xnWJcMx6GU