Traditional flying fox recipes vary by region but often include methods like roasting or stewing. In some cultures, the meat is marinated with local spices and herbs before being slow-cooked to enhance its flavor. Flying fox is sometimes used in soups or curries, paired with vegetables and coconut milk. However, it's important to note that flying foxes are protected species in many areas, and their consumption can raise ecological and ethical concerns.
The plural form of flying fox is flying foxes.
There are four types of flying foxes that are native to Australia. They are the black flying fox, the gray headed flying fox, the little red flying fox, and the spectacled flying fox. Their scientific names, in the same order, are Pteropus alecto, Pteropus poliocephalus, Pteropus scapulatus, and Pteropus conspicillatus.
A flying fox is not a type of fox. It is a relative of a bat.
Temotu Flying Fox was created in 1930.
Samoa Flying Fox was created in 1848.
Vanuatu Flying Fox was created in 1870.
Vanikoro Flying Fox was created in 1869.
Large Flying Fox was created in 1758.
Insular Flying Fox was created in 1830.
Black Flying Fox was created in 1837.
Chuuk Flying Fox was created in 1842.
Kosrae Flying Fox was created in 1883.