There is some limited evidence that dragon fruit supports a healthier liver.
It’s hard not to be curious about the dragon fruit, a hot pink, exotic tropical fruit that is native to Mexico and Central America. Dragon fruit is making its way into many of America’s supermarkets, yet few know what to do with it, how it tastes or if it is good for you.
Not only is this brightly colored, spike-studded fruit tasty, but it also positively impacts insulin resistance, metabolic syndrome and a fatty liver.
Growing on the Hylocereus cactus, dragon fruit is also called pitaya, pitahaya and strawberry pear. The flowers on the fruit only open at night, and its appearance vaguely resembles a dragon – boasting a bright pink exterior with green spikes. The most common dragon fruit variety contains white pulp with small, black, edible seeds.
Eating Dragon Fruit
Despite its otherworldly façade, most people describe dragon fruit’s taste as a familiar cross between a kiwi and a pear. The mildly sweet and slightly sour pulp is crunchy and can be accessed by slicing lengthwise and scooping out the flesh or quartering the fruit and peeling back the leathery skin. The white flesh with black seeds is the edible part, the pink leathery exterior is bitter.
Read Full Article: Dragon Fruit Shields Against a Fatty Liver | LiverSupport.com
|Read Full Article: Dragon Fruit Shields Against a Fatty Liver | LiverSupport.com|