Dragon fruit rice
Saturday, May 11, 2013
So, our local discount supermarket today had, of all things, some dragon fruit. I knew what they looked like, but I had never purchased one before, so I thought it might be fun to try out.
They are a really pretty fruit, both outside and inside. I had some after dinner tonight, and, while it was definitely ripe, it is practically flavorless, and certainly not what I would call sweet. It was like a very mild jicama, almost. This really surprised me, since -- from higher-carb days -- I remember all sorts of dragon fruit-flavored juice drinks that certainly were not flavorless.
The really interesting thing, though, came while I was reading up on Wikipedia about it: it says that diabetics in Taiwan use it as rice! Well that is pretty cool! And timely, too: just this week, one of my low-carb forums was talking about some different things you could use for rice, such as cauliflower, but that has a very strong taste and I don't feel it's really the best substitute. I can really see how dragon fruit would be quite a delicious and texturally-appealing variation, indeed. Especially since one of its attributes IS that it is practically flavorless.
I would even leave the seeds in, to prepare it, since they have some beneficial fatty acids. The article didn't elaborate as to how the Taiwanese prepare it, but I am guessing all you'd have to do is "rice" it, and you could eat it raw as your rice dish. It is probably firm enough to stir-fry, too. I will have to experiment a bit soon. It is not high in carbs, either: about 1g per fruit, for the smallish ones! Wow, I think I am in love! :)