Region of Origin
Commodity:
Dragon Fruit
Description & Origin
Dragon fruit – also called pitahaya and sometimes pitaya (although pitaya technically refers to related, but distinct, cactus fruits) – grow on tropical climbing cacti with beautiful night-blooming flowers. They are oblong and can be anywhere from fist sized to pummelo sized. The thick, leathery skin is either bright pink or yellow. Some varieties are covered in snaky green bracts, while others ha...
Other Names
Pitahaya, Pitaya, Strawberry Pear, Thanh Long (Vietnam), Huǒ Lóng Guǒ (China), Buah naga (Malaysia), Kaeo Mangkon (Thailand)
Health Benefits & Nutrition
Dragon fruits are a great source of vitamin C, fiber, iron, magnesium, and calcium. The tropical fruits contain antioxidants and other nutrients that help boost energy levels, support and strengthen the immune system, and aid in digestion. The seeds contain healthy fatty acids, including linoleic acid.
The red fleshed variety contains betacyanin, which is a plant nutrient with antioxidant properties that imparts a red coloring to other plants like red beets and bougainvillea.
Our Varieties
Dragon Fruit Red Flesh
Description
The red flesh dragon fruit has magenta-colored skin with striking crimson-colored flesh that is tender and studded with small black, edible seeds. Red flesh varieties often have closely-packed, short, stubby bracts. The red-flesh dragon fruit is notably sweeter than the white flesh variety (but not as sweet as the yellow-skinned variety). This variety has distinct notes of strawberry and raspberry and a pleasant acidity, which gives it a punchier flavor.
Variety Tips & Tricks
The red flesh variety is best for eating out of hand, smoothies, juicing, and other applications that feature its vivid red color. The color will bleed into other fruits, so it’s best to avoid using this variety on fruit trays.
Commercial Availability (Grown for the US Market)
Dragon Fruit White Flesh
Description
The white flesh dragon fruit is the most common of all dragon fruit varieties, and the easiest to find. It has vibrant magenta-colored skin and bright white, firm flesh studded with small, edible black seeds. This variety has long green bracts that seem to reach upwards. Its flavor is mild with a very subtle sweetness reminiscent of Asian pear, and a lush mouthfeel.
Variety Tips & Tricks
White dragon fruit is the best variety for slicing and dicing. The firm flesh holds up to almost any knife cut. A melon-baller makes for an exceptionally unique appearance. The thick, smooth skin makes an excellent serving vessel once the flesh is scooped out.
Commercial Availability (Grown for the US Market)
Dragon Fruit Yellow Skin
Description
The yellow skin variety has vivid yellow skin and a translucent white flesh studded with black edible seeds that are slightly larger than those in most other varieties. They have a texture somewhat like a soaked chia seed. The fruit grows with lime green bracts, but they are typically removed after harvest to make the fruit more uniform for packing and shipping. The yellow-flesh variety is the sweetest of all varieties with the highest brix – around 18, even hitting up to 24. The fruit has a heady floral aroma and a refreshing, syrupy sweetness.
Variety Tips & Tricks
Yellow skin dragon fruit’s flesh is the softest and most tender of all varieties, so it is not the best choice for slicing and dicing. It is exceptional for eating out of hand or using in juices, syrups, and cocktails that will benefit from its heady sweetness.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Dragon fruit is typically consumed fresh out of hand or used in drinks such as juices or smoothies. In recent years, the dragon fruit has garnered attention in the western world, mostly because of its striking appearance and health benefits. It has been used as a flavor for vodka, electrolyte drinks, and even green tea, as well as blended into smoothie bowls or used to liven up traditional desserts or fruit platters. Other creative ideas include using circles of dragon fruit cut with a melon baller as a garnish in a dragon fruit martini, skewering cubes of dragon fruit with pineapple and grilling quickly over high heat for a fun dessert, or adding to icings and sorbets so the seeds stud the finished product. Dragon fruit is exceptionally consistent in texture and quality. Its flesh can be peeled away from or scooped out of the thick skin and does not oxidize once cut, making dragon fruit an exceptionally easy fruit to work with.
Flavor Pairings
Mango, Pineapple, Blueberry, Blackberry, Strawberry, Lychee, Peach, Banana, Kiwi, Papaya, Basil, Mint, Lime, Dark Chocolate, Honey, Ginger, Turmeric, Shrimp, White Fish
How to Store & Use in the Kitchen
Store refrigerated in a container.
Dragon fruit is ripe and ready-to-eat when picked, but the flesh will soften over time. Choose firm fruits if slicing and dicing is required, but choose fruits with a slight give and some wrinkling for fruits in their prime condition for eating out of hand or smoothies (even some mold around the bloom end might be OK – just fully cut it off). To use, just cut the top and bottom off and cut in half. The flesh can be scooped out or the skin can just be peeled back, essentially popping out the flesh. Dragon fruit pulp can be frozen for use in smoothies, sorbets, or ice creams.
Fight Food Waste Tips for root to stem cooking
Rather than cutting away the thick skin from the flesh, peel back the skin or scoop out the flesh for maximum yields.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP, PINK-SKINNED:
45-50°F
IDEAL STORAGE TEMP, YELLOW-SKINNED:
43-45°F
RECOMMENDED TEMP STORAGE ZONE:
40-55°F (Cool Storage)
SUBJECT TO CHILLING INJURY:
Yes – when stored below 43°F, dragon fruit can experience wilting, darkening of scales, very soft exterior, browning of the skin, translucency, and softening of the flesh.
RELATIVE HUMIDITY:
85-95%
PRODUCES ETHYLENE:
No
SENSITIVE TO ETHYLENE:
No
RIPENS AFTER HARVEST:
No
PROFESSIONAL RIPENING RECOMMENDED:
No
Quality Assessment
Dragon fruits should be firm, plump, and have a vibrant color. The fruit should show no damage, browning, or decay on the skin or flesh, although some healed scarring is normal. While extreme browning and wilting of the skin and bracts indicates chilling injury, a slightly shriveled skin and bracts means the flesh is most juicy and tender.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, dragon fruit may last 2-4 weeks.