I've always liked dragonfruit in all its forms — the standard bland white flesh with pink skin, the red/pink flesh with pink skin, and the super sweet white flesh with yellow skin. I like the pink ones best probably because they're not that sweet, and I can eat it all day, every day. The red/pink flesh ones are usually from Vietnam.
The yellow dragonfruit is perfect once in a while, but because it's too sweet. I can't eat it often. This super sweet yellow dragonfruit cannot be eaten by myself in one go. I mustn't. It's got this odd laxative effect, and I will get minor runs if I do. I swear there're some sort of prebiotics in there. The fruit is thorny, so be careful while holding it. Often, the suppliers slice off the thorns, but some sharp bits are left.
The man has fallen in love with the yellow dragonfruit. He has only recently discovered it. Hahahaha. I never offered it to him because he always declares he hates the taste of dragonfruit. Then I offered him one super sweet yellow one, and he got hooked. Okay, just nice, I can split one with him. Then nobody will get the runs.
The super sweet and juicy yellow pitaya is native to Central and South America. Dragon fruit cacti grown from seeds can take up to seven years to produce fruits. The ones we get here are mainly supplied from Colombia or Ecuador. In Singapore, I usually buy it for about $9-$10 per piece of fruit. With the mad weather patterns this year and so much rain, I'm sure fruit production and harvest are all affected. Each fruit is therefore, really precious.
