Dragon Fruit
Thai dragon fruit (Selenicereus undatus) — also known as pitaya — with its unmistakable vivid magenta skin, green-tipped scales and speckled white flesh. Dragon fruit is the fruit of a climbing cactus native to Central America but now widely cultivated across Southeast Asia, with Thailand being one of the principal exporters to the UK and European markets.
The flavour is gentle rather than bold — mildly sweet with a clean, refreshing quality often compared to a cross between kiwi and pear. The texture is the real draw: the flesh is soft but holds its shape when cubed, and the tiny black seeds distributed throughout provide a light crunch. Dragon fruit is at its best served cold. Halve it and eat the flesh straight from the shell with a spoon, or cube it into fruit salads where the contrast of white flesh and black seeds against more colourful fruits is striking. It blends well into smoothies and smoothie bowls, works in a ceviche, and pairs naturally with lime juice, mint and coconut. Slice thinly and use as a garnish for cocktails or dessert plates where visual impact matters.
Origin: Thailand
Ingredients: White-fleshed dragon fruit (Selenicereus undatus)
Storage: Store at room temperature for a day or two. Refrigerate for longer keeping and eat within a week. Best served chilled.
Thai dragon fruit (Selenicereus undatus) — also known as pitaya — with its unmistakable vivid magenta skin, green-tipped scales and speckled white flesh. Dragon fruit is the fruit of a climbing cactus native to Central America but now widely cultivated across Southeast Asia, with Thailand being one of the principal exporters to the UK and European markets.
The flavour is gentle rather than bold — mildly sweet with a clean, refreshing quality often compared to a cross between kiwi and pear. The texture is the real draw: the flesh is soft but holds its shape when cubed, and the tiny black seeds distributed throughout provide a light crunch. Dragon fruit is at its best served cold. Halve it and eat the flesh straight from the shell with a spoon, or cube it into fruit salads where the contrast of white flesh and black seeds against more colourful fruits is striking. It blends well into smoothies and smoothie bowls, works in a ceviche, and pairs naturally with lime juice, mint and coconut. Slice thinly and use as a garnish for cocktails or dessert plates where visual impact matters.
Origin: Thailand
Ingredients: White-fleshed dragon fruit (Selenicereus undatus)
Storage: Store at room temperature for a day or two. Refrigerate for longer keeping and eat within a week. Best served chilled.
Original: $11.51
-70%$11.51
$3.45Description
Thai dragon fruit (Selenicereus undatus) — also known as pitaya — with its unmistakable vivid magenta skin, green-tipped scales and speckled white flesh. Dragon fruit is the fruit of a climbing cactus native to Central America but now widely cultivated across Southeast Asia, with Thailand being one of the principal exporters to the UK and European markets.
The flavour is gentle rather than bold — mildly sweet with a clean, refreshing quality often compared to a cross between kiwi and pear. The texture is the real draw: the flesh is soft but holds its shape when cubed, and the tiny black seeds distributed throughout provide a light crunch. Dragon fruit is at its best served cold. Halve it and eat the flesh straight from the shell with a spoon, or cube it into fruit salads where the contrast of white flesh and black seeds against more colourful fruits is striking. It blends well into smoothies and smoothie bowls, works in a ceviche, and pairs naturally with lime juice, mint and coconut. Slice thinly and use as a garnish for cocktails or dessert plates where visual impact matters.
Origin: Thailand
Ingredients: White-fleshed dragon fruit (Selenicereus undatus)
Storage: Store at room temperature for a day or two. Refrigerate for longer keeping and eat within a week. Best served chilled.
