Yellow Dragon Fruit

Introduction

Yellow Dragon fruit (Pitahaya) grows on the Hylocereus cactus whose flowers only open at night and is native to southern Mexico and Central America. Its flavour has been described as a sweet fusion between a kiwi and a pear.

Vitamin contents

Yellow Dragon fruit provides iron, vitamins A and C, and niacin. Beneficial antioxidants include Vitamins C and A. It contains minerals like iron, potassium, niacin, and magnesium.

History

The indigenous tribes of northern South America have long used the Yellow Dragon fruit. It was employed both in cooking and medicine. Up until the early 2000s, The Yellow Dragon fruit has been authorised for export to North America and Europe.

Regions

It originated in America and specifically it is native to the areas of Peru, Venezuela, Colombia, Ecuador, and Bolivia. The fruits are still cultivated there and exported all over the world with Colombia being the largest producer. 

Flavours & Texture

Its flavour is mild and sweet with some floral notes and it resembles the taste of kiwifruit or cactus pear. Many people believe that it has the sweetest and finest taste of all pitayas. Its flesh also has a slight crunch but it is softer when compared to watermelon.  

How to eat?

You can cut it in half lengthwise down the middle and then slide a spoon in-between the skin and the flesh. 

Upon receipt, we recommend keeping it in the refrigerator to prolong its best-before date. The outer shell is not edible and whilst it does start to perish from where it has been picked, It does a great job of protecting the edible and supers sweet flesh inside. 

Preparation

Yellow dragon fruits can be eaten raw in a fruit salad, in juice, or in smoothies.