Dragon Fruit – what does it look like on the inside

Dragon Fruit

Dragon Fruit is Amazing

I always describe Dragon Fruit as, “The Cookies and Cream” fruit, though, it has the texture of a Kiwi, it looks just like ice cream when you split them open.  They grow like flowers on Cacti plants in Mexico and are known as Pitaya or Pitahaya.  They are also cultivated in Southeast Asia, the United States, Israel, Australia, Cyprus and the Canary Islands.

Dragon Fruit

Where to find Dragon Fruit

I found Dragon Fruit at my local Oriental Market.  I bought the last two they had and I paid $1.98 a pound.  I think, between the two, they weighed about 1 1/2 pounds is all.  So they really didn’t cost me that much.  But people have told me that these can be ridiculously priced in standard grocery markets.  I’ve heard upwards of even $8 dollars a piece; which is crazy but if you can find them at lower price, I highly recommend you try one.  I like to squeeze lime juice over the top of mine.  So if you find them, pic up a lime or two for a little extra seasoning because the Dragon fruit tastes like a mild Kiwi.

Other Recipes like Dragon Fruit

I’ve got a ton of Asian food recipes if you search the categories panel under Chinese or Japanese Food.  I’ve also got a few fruits and vegetable videos listed here that you might be interested in, like my, How to cut a Pineapple, Japanese Cold Cucumber and my How to cook an Artichoke.  Other than that, thanks for watching and I hope you enjoy this Dragon Fruit Video.

Pan Fried Salmon with Shoyu and Mango

Pan Fried Salmon

Why Pan Fried Salmon?

Pan Fried Salmon is Delicious.  As long as you stick to the two minute rule, Two minutes per side, your Pan Fried Salmon will be succulent, moist and there won’t be any left, that is, if you follow any one of my recipes for it.  I’ve developed two specific recipes for Salmon, and if you want to click HERE, you are more than welcome to take a look for your self to see which one you’d rather prepare.

This Pan Fried Salmon is the easiest and the fastest to make.  You can literally be eating in just 10 minutes.  The one thing I will say about seafood in general, and especially when it comes to fish, never EVER use frozen fish.  Frozen fish becomes dense, dull and flavorless.  Even the best Chefs in the world can’t prepare a dish using frozen fish and expect it to stand up to any food critic that is use to eating fresh fish.  In fact, I can pretty much guarantee that if you or someone you know claims to not like seafood at all, you either had a frozen fish cooked for you, or you just had only one bad experience that tainted the decision making process and there for never tried any other seafood again.  Am I right?  The biggest problem is, anyone that has done this pretty much cheated themselves by labeling the entire ocean of sea animals disgusting, and it just isn’t realistic or fair.  Look, I’ve had bad food before, even badly cooked steak, but if you think I’m never going to eat another steak again you’re insane.  The point is, there are good cooks, and there are bad cooks, there are great recipes and there are terrible ones.  There are also a few basic rules regarding any good recipe and any great Chef or Cook.  And the golden rule is, ALWAYS USE FRESH FOOD!

Pan Fried Salmon and Soya Sauce Ingredients:

Cut Salmon filet portions
Olive Oil for Cooking
Salt and Pepper to taste

1 Mango Chopped
1 tsp Freshly Chopped Cilantro
Dash of Paprika

1 part Soy Sauce
1 1/2 part Brown Sugar
1 part water

Sauce is boiled with Green Onions and Ginger until Sugar dissolves.

The Original Shoyu Sauce for this Pan Fried Salmon can be found HERE.