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Selenicereus megalanthus·Colombia / Ecuador
The most sugar-forward of the dragon-fruit clan. Knobbled yellow skin opens to white flesh studded with black seeds — denser than the red, sweeter than the white, with a clean honey-pear finish. The one to reach for when you want pitaya without the vegetal note.
Yellow dragon fruit (Selenicereus megalanthus) is grown mainly in Colombia and Ecuador, where the dry highland conditions push the sugar content well past anything the red or white varieties can reach. The skin is bright yellow, knobbled, with stubby spines that growers brush off before packing.
Inside, the flesh is white and translucent, peppered with the same crunchy black seeds as its cousins. The flavour is the sweetest in the family — honey, pear, a clean tropical finish — with very little of the vegetal note that white pitaya can carry. Many people who've tried supermarket dragon fruit and been underwhelmed are surprised by this one.
Chill, halve, spoon. Brilliant with lime, with a dash of yogurt, or cubed onto an açaí bowl. Skin is not eaten and the spines should be removed if any remain.
