Dragon Fruit, also known as Pittaya, is commonly found in South East Asia especially Vietnam and Malaysia. This nutrition-packed fruit is believed to be native to south Mexico but has found itself to be a firm favourite over here in Malaysia. There is the white flesh variety and the other being the red flesh variety. Both come with tiny edible seeds not unlike kiwi fruit seeds. The dragon fruit is actually the fruit from a cactus plant and it has a bright red skin which can be peeled easily. I have previously written a post to document my visit to a dragon fruit farm (with pictures to boot!) and you might want to read that to know more about this fruit. Paris also took some beautiful dragon fruit pictures. Check it out if you are curious how these little dragons look like.
The dragon fruit is best eaten chilled but do take care with your clothing because the red coloured dye drips easily due to its juiciness. With its beautiful looks, it is no wonder that the dragon fruit is also used extensively to decorate cakes and in this instance, to add colour and taste to jelly (agar-agar). You don’t have to use a lot of dragon fruit to make one recipe of dragon fruit jelly. Nice to impress, easy to make.
This is my wife’s recipe for Dragon Fruit Jelly
- 25 – 30 grammes agar-agar (jelly)
- 100 grammes sugar
- 1 litre water
- 200 grammes of dragon fruit (red variety, cut into 1cm cubes)
- 3 pieces pandan leaves (knotted)
Bring water to boil in a pot. Add sugar, agar-agar and pandan leaves. Stir on medium low heat till sugar and agar-agar dissolved.
Once sugar and agar-agar completely dissolved, turn off heat. Discard pandan leaves.
Pour mixture onto a suitable 2 inch deep tray or moulding and drop dragon fruit cubes into the mixture. Allow to cool down before chilling it in the fridge.
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