I’d always stare at dragon fruit when I saw it in the grocery aisle. It’s one of those fruits that came in and out of season and every time it popped up in the produce section I was torn between buying it or not. Not always won.

The truth is dragon fruit creeped me out, the color inside and out is so alien!

But there was something appealing about them. A part of me wanted to take the plunge and buy one. Especially when I’d see such beautiful images of Sunday brunch plates like this one shot by Brooke Lark! Yum!

I figured if I was hesitant but curious about dragon fruit, someone else is too. So I did a little recon and here is what I learned.

Dragon fruits have a surprising number of phytonutrients. They are rich in antioxidants, they contain vitamin C (equivalent to 10 percent of the daily value), polyunsaturated (good) fatty acids, and several B vitamins for carbohydrate metabolism, as well as carotene and protein.

As for the fruit itself I learned that the skin is not edible but the inner dragon fruit is, and it’s similar to a kiwi fruit. They are both filled with small seeds that are edible, which add a little texture, but for the most part they are unnoticeable.

So all there was left to learn is how to cut and serve it. Instagram to the rescue!

https://www.instagram.com/p/BcXkqOLjG3l/?tagged=urbanspoon

🙂 If I can do it, you can. Don’t be shy. Oh, and Bon Appetit!