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Dragon Fruit   

Also known as the pitaya, dragon fruit comes from a cactus native to the Pacific coastal areas of Central America. In modern times, however, it’s Vietnam who grows and exports more dragon fruit than anywhere else.

There are a few different varieties, including distinctly-noted sour or sweet ones — the most ubiquitous and what most people think of when they hear “dragon fruit” is one of the main “sweet” dragon fruits. 
This kind has thick, reddish-pink skin with dragon-y scales which often have bits of green on the tips. (There are also certain varieties with yellow rinds and other colors.) The flesh is pale and pulpy, with small dark seeds like kiwis and an earthy, mildly sweet, slightly creamy flavor. They’re then eaten by breaking open the fruit and scooping out the flesh. Like pretty much all fruits, you can eat them however you think their sweetness works best! 
Nutritionally, dragon fruits are mostly water, a bit of carbs, and a lot of vitamins and minerals — they have good amounts of vitamins C, K, and E, folate, potassium, magnesium, and iron, while also being very high in fiber and rich in antioxidants. 
You can find dragon fruit in Uwajimaya’s produce department.