The Red Dragon Fruit

Introduction

Red fleshed dragon fruits are the rarest out of all the dragon fruit varieties. They have skin that is almost identical to the white-fleshed variety. 

Vitamin contents

Red dragon fruits are loaded with antioxidants and dietary fibres. Exceptionally high in vitamin A and rich in magnesium, calcium, iron, and vitamin C.

History

Red dragon fruits are also known as Purple Pitaya, Costa Rican dragon fruit, and Strawberry Pear Cactus. They are produced by long, slender, vining cactuses that are frequently seen growing up walls, fences, and trees.

Regions

Red-fleshed pitaya is native to South America (Costa Rica, Nicaragua and Peru) but nowadays it can be found growing in Florida, South California, Malaysia, Vietnam and Taiwan to name a few.

Flavours & Texture

Although it is not as sweet as the white-fleshed variety, the red-fleshed pitaya is still cooling and has a mild acidity. The pulp has the consistency of kiwi fruit and is scattered with tiny, edible black seeds. The betacyanin compound, which is the same pigment found in beets and prickly pear fruit, is what gives the flesh its red colour.

How to eat?

You may slice it in half, scoop out the slightly firm flesh with a spoon, and eat it straight from the shell, or delicately cut the flesh from the skin with a sharp spoon. After that, slice or cut it however you like.

Preparation

Ideal for creative food experiments due to its vibrant colour. Perfect for blending into drinks, smoothies and salsas. Make beautiful oat and “poke” bowls and ice cream.

Tips

We advise storing food in the refrigerator immediately after delivery to extend the best-before date.