The dragon's skin contains very precious nutrients, anthocyanins. Anthocyanins are powerful antioxidants that are more than 10 times more potent than carotene and can retain activity in human blood for 75 hours. It protects the body from harmful substances, free radicals, and helps prevent many free radical-related diseases. Anthocyanins can enhance blood vessel elasticity, protect the inner wall of arterial blood vessels, lower blood pressure, inhibit inflammation and allergies, improve joint flexibility, promote rhodopsin regeneration in retinal cells, improve vision, and also have anti-radiation effects. In short, anthocyanins maintain the health of the human body in many ways and bring us many benefits. Therefore, when eating dragon fruit, try not to discard the inner pink skin. You can use a knife to scrape directly to eat raw, or cut into thin strips of cold salad, juice is also a good choice. Need to be reminded that the dragon skin is not suitable for tea, soup or steamed, because high temperature will cause local degradation of anthocyanins and reduce their nutritional value.
Cut the dragon fruit at both ends, then smash or cut off the bulge on the fruit, and use a paring knife or a fruit knife to cut off the outer layer (thin layer) of the dragon skin. After washing, slice and serve.
Can also be used to make dragon juice, etc. ~ the color will be more beautiful~