Until recently the highlight of the Dutch Winter cuisine was the poached pear. Drowned in red wine, with only a cinnamon stick as a life raft, the pears are cooked until tender, a mushy kind of tender. But times are changing; right now there’s a dragon fruit in my kitchen. Along with a mini pineapple, a kiwano and some very overripe bananas (muffin anyone?). These seem to be the new fruits of the season. Apart from the overripe bananas that is, they have been a staple in my kitchen for years.
Obviously I had to turn to Google to figure out how to prepare and eat a dragon fruit, because I didn’t grow up in a place where this kind of fruit is not exotic, just normal. What struck me most, more so than the flavour, is its look. How cool is a fruit with white flesh and black seeds speckled throughout it? Not to mention the deep pink exterior. If the dragon fruit were to audition for a talent show, it would go straight through to the finals, whether or not it could actually sing.
There’s something else I love about it: it’s kinda odd. In the age of following the herd, the dragon fruit is like Iris Apfel: colourful, bold and one of a kind. Which brings me to this site: one of millions, but hopefully it will become more like a dragon fruit than an overripe banana. A place to ponder food; what we eat and why −in a way that is different, perhaps even odd.