Red Dragon Fruit

Red dragon fruit, also known as pitaya, is vibrant, mildly sweet, and subtly earthy, with a juicy, refreshing texture. Its exotic flavor and striking magenta color bring both visual and nutritional vitality to plant-based dishes, carrying a bright, uplifting energy.

VOLUME
Moderate

FLAVOR PAIRINGS
Strawberry, raspberry, blueberry, blackberry, goji berry, mango, pineapple, papaya, passionfruit, kiwi, citrus (lemon, lime, orange, grapefruit, tangerine, yuzu), coconut, coconut cream, cashew cream, almond, pistachio, sunflower seeds, pumpkin seeds, oats, quinoa, rice, millet, amaranth, plant-based milk, oat milk, coconut yogurt, plant yogurt, maple syrup, date syrup, agave, coconut sugar, jaggery, molasses, vegan smoothies, smoothie bowls, tonics, elixirs, vegan desserts, puddings, jams, compotes, sorbets, and plant-based baked goods.

SELECTING
Choose firm, evenly colored fruits with bright, unblemished skin and slightly flexible tips. Organic options retain higher flavor and vibrational integrity.

HOW TO USE
Eat fresh, blend into smoothies, smoothie bowls, and juices, or use as a colorful addition to salads and desserts. Pair with tropical fruits, berries, and mild creamy bases for balance.

STORING
Store whole fruit at room temperature for 1–2 days, or refrigerate for up to a week. Once cut, store in an airtight container in the fridge and consume promptly.

SUBSTITUTIONS
Kiwi, dragon fruit white-fleshed variety, or lychee for similar sweetness and texture.

HEALTH BENEFITS
Rich in fiber, antioxidants, vitamin C, and phytonutrients. Supports immunity, digestion, and skin health. Energetically, red dragon fruit uplifts, energizes, and brings joy.

CONCERNS
Consume promptly after cutting to avoid spoilage. May stain surfaces and fabrics due to vibrant color.

HISTORY
Native to Central and South America but widely cultivated in Southeast Asia, red dragon fruit has become a popular plant-based superfruit prized for its flavor, nutrition, and vibrant appearance.