How to eat dragon fruit (a.k.a. pitaya).

Under that dramatic skin is one of the easiest fruits to prepare. Here's how to choose it, cut it and use it fresh or frozen.

01Choosing a fresh one

Look for bright, evenly coloured skin with few dark blotches. The leafy "scales" may be slightly dry at the tips, which is normal. A ripe dragon fruit gives a little when pressed, like a ripe avocado or kiwi fruit. Very firm fruit may need a day or two at room temperature, and mushy fruit is past its best.

02Cutting it: three easy ways

Halve and scoop. Cut it in half lengthways and eat the flesh straight from the skin with a spoon, like a kiwi fruit.

Peel and slice. Halve it, then peel the skin back with your fingers. On a ripe fruit it comes away easily. Slice or cube the flesh.

Melon-ball it. Use a melon baller on the halves for neat spheres to top bowls, salads or desserts.

The skin isn't eaten. The flesh, including the small black seeds, is.

03Ways to eat it fresh

Chill it first. Dragon fruit tastes best cold. Then try it in a fruit salad with mango and passionfruit, cubed on yoghurt or granola, in a salsa with lime, chilli and coriander, or simply squeezed with a little lime juice to lift its gentle flavour.

04Using frozen pitaya

Frozen pitaya is the easy route for bowls and smoothies. There's no peeling, it's always ripe, and the colour is consistent.

Blend until thick and smooth, then top with coconut, granola, kiwi fruit and passionfruit.

05A note on colour

Red-fleshed pitaya stains, so wear an apron and wipe chopping boards promptly. The colour comes from betalain pigments, and it's harmless.

Looking for a consistent supply for your café? See our pink pitaya sachets and IQF pitaya.