The exotic-looking dragon fruit (also known as pitaya) is a powerhouse of nutrients that’s rich in vitamins, minerals and antioxidants. It’s also a great source of dietary fiber, vitamin C, and potassium.
It’s a versatile food that’s delicious raw or in a variety of recipes. The most popular way to serve it is cubed or halved with the skin on, sprinkled over a smoothie bowl or layered in a fruit salad. It can also be sliced into chunks or rolled into balls with a melon baller and used as a fun garnish for drinks or cocktails.
If you choose to peel the skin, look for one that’s vibrant, smooth and doesn’t have too many blemishes. It should give a little when you apply pressure to it, but not be too soft or mushy. If it’s too firm, leave it on the counter to ripen for a few days.
To peel, simply run a spoon along the edges where the flesh meets the skin, like you would with an avocado. It should separate very easily. If you’re not using it right away, you can also cut the dragon fruit into half and scoop out the flesh with a spoon.
If you don’t have a spoon, use your fingers to peel the skin off in small sections. It’s a bit tricky since it can be sticky, but the result is well worth it. You can eat the peel and it’s also delicious deep-fried or made into tea.