Dragon Fruit
By Julia O'Carey
“Dragon fruit” is the common name for the “pitaya”, which is the fruit of a species of cactus, specifically of the genus Hylocereus, or “sweet pitayas”. The plants or cacti which produce “dragon fruit” are cultivated in Asia as well as countries in Central and South America and Australia.
The “dragon fruit” most often seen on our ASAP Mission Trips to Southeast Asia are oval-shaped, have an almost bright pink skin with light green tufts or leaves emanating from the skin, and—surprisingly—a bright white pulp inside with small, dark black seeds! The color contrasts in this fruit are almost startling, but it is the refreshing, lightly sweet taste that makes this fruit a favorite.
Another surprising tidbit about the plant which produces the “dragon fruit” is that it blooms only at night. By morning, the blooms are usually wilted. Pollination is required by nocturnal creatures such as bats or moths.
Praise be to God who created such variety of fruit on the earth for His creatures to enjoy!
Dragon's Head Tofu
These crispy delights can be served as appetizers or as a main dish over brown rice with your favorite sweet or savory Asian sauce.
Ingredients:
4 medium fresh shitake mushrooms (stems removed, caps cut into thin strips)
2 Tbsp sesame oil
2 cloves garlic, crushed
½ tsp salt
1 16-oz. pkg. firm tofu, pressed and crumbled
vegetable oil, for frying
2 large eggs, lightly beaten (or egg substitute)
½ C finely grated carrots
¼ C cooked peas
2 Tbsp thinly sliced green onions
Directions:
- Fry the mushrooms, garlic and salt in a small amount of vegetable oil for about 5-7 minutes, or until tender and fragrant. Remove from heat, add the sesame oil and stir in the tofu. Let cool.
- Fill large pot with 1 inch of vegetable oil and heat to 350°F. Mix eggs, carrots, peas, and green onions into tofu mixture.
- Gently form golf-ball-size spheres and drop into heated oil. Cook 4 to 5 minutes, or until lightly browned. Then place on cooling racks covered with paper towels to drain. Serve warm or at room temperature.
Serves: 6
Time: about 30 minutes
Recipe taken from Vegetarian Times, September 2009 issue, page 63 (and slightly adapted).
