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Hylocereus undatus·Mexico / Vietnam
Hot-pink rind, snow-white flesh, jet-black seeds. The mildest pitaya of the three — clean, refreshing, gently sweet, a touch melon. Built for fruit plates, smoothie bowls, and any photo that needs a contrast hit. Travels well, holds shape when cubed.
White dragon fruit (Hylocereus undatus) is the variety most people meet first — hot-pink rind, snow-white interior, jet-black seeds. Most commercial supply runs out of Vietnam and Mexico, with smaller plantings now in Spain and Israel.
It's the mildest of the three pitayas. Flavour reads as kiwi, melon and a faint pear, with a hydrating crunch from the texture and a soft sweetness rather than a dessert-level one. Aesthetically it's the show-off — that pink-and-white contrast is why you see it on every smoothie-bowl menu.
Keep it cold; serve cold. Cube for a fruit plate, slice for a bowl, or blitz with lime and a touch of honey for a 30-second sorbet. Skin not eaten.
