What The Heck Is… Dragon Fruit
It’s growing in popularity, and here’s an overview of its flavor profile, how to pick ‘em, and how to use them.
No, this is not a make-believe fruit Daenerys Targaryen feeds to her dragons on Game of Thrones, but a type of cactus native to Mexico, Central America, and South America, and is also popular in Cambodia, Thailand, and Malaysia. It is a vivid pink with yellow- and green-tipped spines.
The dragon fruit’s texture is similar to that of a kiwi, due to the tiny black seeds inside (the flesh inside can be white or red, depending on the variety), and is often described as tasting somewhere between a kiwi, a pear, and a watermelon.
Selecting a Good One:
Look for bright, evenly colored skin; if it has too many brown blotches, or if it has a dry, shriveled stem, it’s likely overripe. If the fruit is firm, let it ripen a few days until the flesh slightly gives.
Simply slice it lengthwise and crack open. Scoop out the flesh from the inedible bright-pink husk with a spoon. Remove any remnants of the skin from the inner fruit—the skin should not be eaten.
How to Use:
Cut it into cubes and eat as is, or add to fruit salad for crunch. Dragon fruit makes delicious sorbet and shakes as well.