Also known as “Pitaya,” Dragon Fruit is sour and refreshing, with a juicy flesh and strong flavor. The cactus producing Dragon Fruit grows low to the ground, and was historically cultivated by many Native American tribes.
With a bright pink interior, this tropical Dragon Fruit features an inedible skin which houses a mildly sweet flesh that is low in calories and high in numerous nutrients. Pink Dragon Fruit flowers are also great for drying and brewing as tea.
The succulent Guatemala Red Dragon Fruit is known for its large, white, nocturnal flowers and vibrant red/purple flesh, which has a mild, sweet flavor. It is best eaten chilled, cut in half and with a spoon, as well as in smoothies and sorbets.
The unusual-looking White Dragon Fruit is native to Costa Rica, and features a white flesh that’s studded with tiny edible black seeds (simlar to those found in Kiwi fruit). Although the skin is not eaten, the flesh is mildly sweet and provides a healthful, low-calorie treat.