Did you know that dragon fruit actually grows on a type of climbing cactus? Despite its exotic look, it’s a close cousin to those prickly desert plants.
Dragon fruit gets its fiery name from its vibrant, spiky appearance, which some say resembles the scales of a dragon. It’s also called pitaya or pitahaya in other parts of the world.
The cactus that produces dragon fruit blooms only at night. Its flowers, known as “moonflowers” or “Queen of the Night,” are large, fragrant, and last just a single night!
Dragon fruit is a powerhouse of nutrition. It’s loaded with vitamins C and B, fiber, antioxidants, magnesium, and even tiny amounts of iron. Great for boosting
Dragon fruit isn’t just the vibrant pink you often see. It also comes with bright yellow skin and either white or deep magenta flesh dotted with tiny, edible black seeds.
Those tiny seeds inside dragon fruit are full of healthy fats and omega-3 fatty acids, ogenic fruits in the world. Perfect for Instagram-worthy food pics.
Beyond being a sweet treat, dragon fruit can be transformed into jams, desserts, cocktails, and even savory dishes when paired with spices or seafood.
Did you know that dragon fruit actually grows on a type of climbing cactus? Despite its exotic look, it’s a close cousin to those prickly desert plants.
Malanga is packed with nutrients! It’s a great source of fiber, potassium, magnesium, and vitamin C. Plus, it’s naturally gluten-free, making it a wonderful option for those with dietary restrictions.
Malanga is gentle on the stomach and highly digestible, which is why it’s often recommended for people with sensitive digestive systems or food allergies.
There are two common varieties of malanga—malanga blanca and malanga lila. While both are delicious, each brings its own texture and taste to the table.
Malanga contains resistant starch, which acts like fiber in your body. It helps regulate blood sugar levels and promotes gut health by feeding good bacteria in your digestive system.
You can boil, mash, fry, or bake malanga! It’s used in soups, stews, fritters, and even turned into flour for gluten-free baking.
Malanga grows in tropical and subtropical areas with ease. It’s incredibly drought-tolerant, making it a reliable food source in challenging climates.
With its creamy texture and nutty, earthy flavor, malanga elevates both sweet and savory dishes. Try it in chips, as a side dish, or even in desserts like custards!
Did you know malanga contains antioxidants that promote healthy skin? These compounds protect your cells from damage and reduce inflammation.
Malanga is a great plant-based source of iron, which is essential for maintaining energy levels and supporting your immune system.
With its complex carbohydrates, malanga provides long-lasting energy without spikes and crashes—perfect for fueling your busy day.
Malanga can be turned into a fine, gluten-free flour. This makes it a favorite for making bread, pancakes, and even thickening sauces.
Malanga thrives near streams and in moist soil. Its love for water gives it a unique ability to survive in swampy areas.
For many, malanga isn’t just food—it’s comfort. Recipes like mashed malanga, malanga soup, and fritters are passed down through generations, filling plates and hearts alike.
Bringing the best of the tropics to your table.
