What kinds of dragon fruit are there.

Dragon fruit isn't one fruit but several closely related cactus species. Here's how the main types differ, and why pink pitaya bowls use the red one.

01First: it's a cactus

Dragon fruit, also called pitaya or pitahaya, grows on climbing cacti native to Central America and Mexico. The plants flower at night with large, fragrant white blooms, which is why one species is also known as "moonflower" or "night-blooming cereus".

Botanists used to place most dragon fruit in the genus Hylocereus. In 2017 that genus was folded into Selenicereus, so you'll see both names used, depending on how recent the source is.

02White-fleshed (pink skin)

Selenicereus undatus (formerly Hylocereus undatus) is the most widely grown dragon fruit. It has bright pink-red skin with green-tipped scales, and white flesh speckled with tiny black seeds. Its flavour is mild and refreshing, and it's the type you'll most often find fresh in Australian supermarkets.

03Red-fleshed (pink skin)

Selenicereus costaricensis and related red-fleshed varieties look similar on the outside, but cut one open and the flesh is deep magenta to crimson. The flavour is usually a little sweeter and berry-like compared with white-fleshed types. This is the fruit behind pink pitaya sachets and bowls, prized for its natural colour.

04Yellow (yellow skin)

Selenicereus megalanthus has yellow, slightly spiny skin (the spines are removed before sale) and white flesh with larger seeds. It's smaller than the pink-skinned types and is generally considered the sweetest dragon fruit. It's less common in Australia and usually costs more.

05Where they're grown

Vietnam is the world's largest producer and exporter of dragon fruit, with much of its crop grown in Binh Thuan province. Central American countries, including Nicaragua, are known for red-fleshed pitaya. Dragon fruit is also grown commercially in Australia, mainly in tropical and subtropical regions.

06Which should you use?

For fresh fruit platters, any type works. Yellow is the sweet treat, white is the everyday option. For bowls, smoothies and anything where colour matters, red-fleshed pink pitaya is the clear choice. Our range includes organic pink pitaya from Nicaragua and IQF pink pitaya from Vietnam.