How does pitaya taste? Well, before we answer that, why don’t we look at what pitaya actually is? Pitaya is one of the less common fruits you can have right now. This fruit, native to Southeast Asia and Latin America, is known for its reddish skin and light green scales. That is why it has the more common name of dragon fruit.

While there are many different kinds of pitaya, they all have a fairly similar taste. Those who eat pitaya enjoy its sweet and rich taste, complemented by its creamy texture. However, there are minor variations depending on the type of pitaya you’re eating.

Type of Pitaya Appearance Taste
White Dragon Fruit

(a.k.a. Selenicerous Undatus or Hylocerus Undatus)

Pink skin with white flesh, with black seeds on the inside. This is the most common form of pitaya, known for its sweet taste.
Red Dragon Fruit

(a.k.a. Hylocerus Costaricensis or Pitaya Roja)

Both the skin and the inside flesh have a deep red hue. The taste is stronger than white pitaya, and it has a texture akin to a kiwi fruit.
Pink Dragon Fruit

(a.k.a. Hylocerus Guatemalensis)

The skin is red, while the inside flesh is a brighter pink. The taste of this type of pitaya is a medium between the sweeter taste of the red dragon fruit and the more relatively neutral taste of the white dragon fruit.
Yellow Dragon Fruit

(a.k.a. Pitaya Amarilla, Hylocerus Megalanthus or Selenicereus Megalanthus)

Yellow skin, with white flesh on the inside. The texture is the firmest of the dragon fruit variations, and its taste is considered the richest.
Sour Dragon Fruit

(a.k.a. Stenocereus)

Like the white pitaya, the skin is pink and the interior flesh is white. Like the name suggests, this pitaya’s flesh is quite sour. It’s also the juiciest version of dragon fruit, and its seeds have a nutty flavour.


Let’s answer some common Pitaya questions

How do I know if my pitaya is ripe?

Despite the fruit’s gnarly appearance, ripe pitaya is easy to identify once you know what to look for. The skin of ripe pitaya is bright, even, and slightly malleable. If it’s very firm, it may need a few days to ripen before it’s ready to eat. Pitaya that is blotchy, soft, or mushy is too ripe.

How do I prepare pitaya?

Despite its intimidating appearance, dragon fruit is actually very easy to prepare. Firstly, split the fruit in half to expose the seed-filled flesh. Then, lift the flesh from the skin by running a spoon along its edges (if the fruit is ripe, the flesh will easily separate from the skin).

What recipes can I make with pitaya?

Pitaya goes well with a wide variety of recipes. You could make fruit kebabs, you could blend a delicious morning smoothie, you could make some sorbet – In fact, you can serve the sorbet in the pitaya skin if you want. Pitaya is even perfect for tropical cocktails.

Can I eat the skin of my pitaya?

It’s definitely not recommended. Firstly, Pitaya skin tastes awful. Like avocados, pitayas are eaten by removing the skin. The pitaya may also contain pesticide residues depending on where it is grown. Of course, if you get frozen pitaya, you never have to worry about the skin. In fact, you can eat it right out of the packet.

What is the best time for me to eat pitaya?

Despite being available at any time of the year, pitaya’s peak season is between summer and early autumn. Because of this, frozen dragon fruit is a great alternative, as whatever the season, you can always eat great pitaya. Breakfast? Use it in a breakfast bowl or a smoothie. Lunch? Put it in your salad. Dinner? Desert? Fun fact, pitaya goes really well with fish dishes, and pretty much any desert you can think of.

What’s the best way for me to eat pitaya?

However you want.

However, it’s hard to beat frozen pitaya. At Purple Foods, we stock the freshest, most high quality pitaya available.