Dragon fruit or Pithaya
Dragon fruit is usually pink or yellow on the outside but the pink variety is more commonly available in stores. You may also be able to find dragonfruit with a vibrant pink flesh but the white fleshed varieties are more widely available.
The bright exterior of this exotic fruit contrasts to the mild sweet flavour inside. Some suggest it is similar to eating kiwi because of its edible black, crunchy seeds. It should be relatively free of blemishes or blotches but a few are ok and are usually present when it is ripe and ready to eat because the sugars have developed in the fruit, similar to a banana. Dragonfruit shouldn’t be hard, but rather should yield to gentle pressure when they are ready to eat. If they are overly soft, they will likely still taste good but the texture will be somewhat mushy. Fruit like this shouldn’t be wasted, but rather can be added to smoothies or pureed and made into a sorbet. Ripen dragonfruit on the counter but once cut, cover and keep refrigerated for one or two days.
Dragonfruit is typically enjoyed fresh, on it’s own or as addition to desserts or salads. To eat, wash and cut in half, then scoop out the flesh with a spoon. The flesh should come away from the skin easily if it is ripe. The skin is not edible and should be discarded.
Many prefer to eat dragonfruit cold and enjoy it right off the spoon as it is scooped out of the skin. It can also be sliced or diced to add to recipes. Dragonfruit pairs well with other fruits including banana, kiwi, berries, apples, or tropical fruits as well as creamy bases including yogurt, milk (and milk alternatives such as almond or soy milk) and juices like apple or grape for a smoothie, and even peanut or almond butter. It can also be pureed and made into a sorbet or grilled similar to other tender fruit.