Dragon fruit is an exotic cactus fruit with a sweet, somewhat acidic flavor. Native to the Americas, it was introduced to Asia around 50 years ago. Although initially grown for the wealthy of Vietnam they’re now the country’s leading fruit export.
Most common varieties: Magenta and white fleshed dragon fruit.
Flavor differences: White fleshed fruit has an earthier flavor, whereas pink fleshed fruit is on the sweeter side.
Texture: Similar to kiwi with small, edible crunchy seeds spread throughout the flesh. The skin is inedible, so scoop out the inside fruit to enjoy.
How to select: Select firm produce that yields slightly to pressure, and is free of bruises.
Storage: Store in refrigerator for up to 5 days.
Seasonality: White flesh is in season year round, while red is typically available from June-October. *The dragon fruit plant only blooms for one night each year, but will produce fruit four to six times annually.
Recipe ideas: Cook on the grill to bring out the sweetness, then toss with mint, mirin, and honey for a delicious summer snack. Add to fruit salad or salsa for an aesthetic pop.