Dos & Don'ts: how to clean the dragon fruit – Italian Cuisine

Dos & Don'ts: how to clean the dragon fruit


Everyone keeps their own secrets and recipes in the kitchen, but there are some absolutely essential techniques. With i Dos & Don’s let's examine some of the most common mistakes in the kitchen and we reveal how to solve them, thanks to the help of The School of Italian Cuisine.

What is dragon fruit?

Do not be afraid of the dragon fruit. There pitaya, also known as dragon fruit, is an ancient tropical fruit, originating in Central and South America, which today is mostly cultivated in the countries of south-east Asia, such as Thailand.

Its name derives from a legend: it is said that this fruit derives from the last one breath fiery of dragons defeated during battles. The fruit was brought as a gift to the emperors as a symbol of victory, while the soldiers fed on the dragon's flesh, absorbing its strength. The legend probably wants to emphasize the property of the fruit: lots of vitamin C and D, antioxidant substances and fiber, low fat and calories.

How do you peel the dragon fruit?

Cleaning the pitaya is very easy: just remove the ends and make a vertical cut along the fruit. At this point the peel will come off quickly and you can use its pulp for salads, salads, shakes or drink. Alternatively, you can simply cut it in half and enjoy it directly with a teaspoon!

Many other tips are waiting for you at the La Scuola de La Cucina Italiana courses. Discover them here.

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