Dragon fruit (or pitaya) is a delicious tropical fruit native to Mexico and Central America. Its taste profile is like a combination of a kiwi and a pear.
From the genus Hylocereus, there are various species of edible fruit that grow on night-flowering cacti. They are harvested in warm, humid climates such as Mexico, South America, Central America, Southeast Asia, the Caribbean, and parts of the United States, such as Florida.
You can find them at specialty grocery stores and Asian and Latin markets. They are great for making a dragon fruit smoothie, as they have a mild, sweet taste with a hint of tartness, letting the tropical flavor dominate. When you take a bite, the pulp has a texture similar to kiwi and pear, especially around the crunchy black seeds.
Types of dragon fruit
There are four common culinary varieties of dragon fruit (pitaya) that you can purchase. Depending on the cultivar, you most often see the bright pink-skinned varieties, which are difficult to tell the flesh color without opening it up, and yellow-skinned dragon fruit is rarer.
Hylocereus undatus
Magenta skin, green leaves, white flesh, and small black seeds. Commonly grown in South East Asia, Central America, and Mexico, easiest to find in markets.
Hylocereus polyrhizus
Magenta skin, green leaves, reddish-pink flesh, and small black seeds, larger in size than Hylocereus undatus species. High in antioxidants due to its red pigment in the pulp. Most often grown in South America, more expensive, most commonly found in the freezer section.
Hylocereus guatemalensis
Magenta skin, green leaves, purple flesh, and small black seeds. From Central America, grows large with sweet flesh.
Hylocereus megalanthus
Also known as Selenicereus megalanthus. Yellow skin, white flesh, and small black seeds. Native to South America, it grows smaller in size, has the sweetest taste, and is harder to find in stores.
Selection
The fruit’s peak season runs from the summer months through early fall. Since they are grown around the world, there’s a good chance you can find them year-round. When selecting a dragon fruit, look for vibrant colored skin and leaves with even pigmentation.
When lightly squeezed, dragon fruit should be firm but not hard, with a slight give. Any brown spots, dried stems or leaves, or soft spots are signs of over-ripening. Dragon fruit’s skin is very thin, making it relatively easy to open. Here’s how to cut dragon fruit.
Leave a Comment