Dragon fruit grows on climbing cacti with stems that reach up to 6 meters long. The fruits are oval to oblong in shape, and have a pink or magenta peel with green scale-like leaves, and white flesh that is dotted with tiny edible black seeds, similar to a kiwi. The juicy, spongy yet dense pulp offers a subtle sweet flavor with notes of berry, pear, kiwi, and watermelon, sometimes with just a hint of sourness.

Health Benefits

Dragon fruit is rich in phytonutrients and antioxidants, including good amounts of carotene and vitamin C, and its nutritional and antibacterial properties have been studied for their ability to improve digestion, strengthen the immune system, and boost energy levels. Dragon fruit has high water content (about 80% water), and is a good source of iron, magnesium, B vitamins, phosphorus, protein, calcium, and fiber. The fruit’s edible seeds are also nutritious, as they are high in polyunsaturated fats like omega-3 and omega-6 fatty acids, which have been shown to lower the risk of cardiovascular disorders.

Usage

Dragon fruit is best used raw and slightly chilled, but can also be cooked, such as grilling with a sprinkle of chili powder to balance its sweet flavor. Slice the fruit lengthwise and scoop out the flesh, or quarter it and peel off the leathery skin entirely, as it can be bitter. Dragon fruit is commonly blended in smoothies, or juiced for beverages and cocktails. The soft yet dense texture will hold its shape nicely when cut, so it can be diced into fruit salads with papaya, coconut, mango, guava or kiwi. It can also be used in savory salads, and pairs well with seafood, such as scallops and white, flaky fish like mahi-mahi.

Storage

Ripe Dragon fruit can be kept at room temperature for a few days, or refrigerated in a sealed container for prolonged use. Fresh, cut segments will keep in a sealed container in the refrigerator for a day or two.