Its also known as “pitaya” and is well known across Asian countries such as Thailand, China, Laos and Malaysian.  I thought I would share this as they probably are not so well known in Australia and this was my first dragon fruit experience.

It has a very mild flavour with a melon-like texture with tiny seeds that add a tiny bit of crunch.  It would go great in a fruit salad.  The variety I had (picture below) was the white variety, but they also come with very dark red flesh, pink flesh and even with yellow skin and white flesh.  The red and pink ones are a bit more sour and stronger in flavour. They are high in fibre, quite high in phosphorus, calcium and vitamin C, but also do contain some B vitamins, sodium, potassium and magnesium.  They are also high in antioxidants, which range depending on which colour fruit you have.  The seeds contain polyunsaturated fatty acids.

Diabetics in Taiwan use this fruit instead of eating rice to keep their blood sugar levels under control.

Worth trying if you haven’t had before, and now is the time to get them while they are in season.