Dragon fruit, also known as pitaya, comes in several varieties, each with its unique characteristics in terms of appearance, flavor, and nutritional composition. Here are the four main types of dragon fruit and their differences:
Hylocereus undatus (White-Fleshed): Recognizable by pink skin and white flesh, offering a mild taste reminiscent of pear or kiwi. Rich in vitamin C and fiber.
Hylocereus costaricensis (Red-Fleshed): Featuring magenta skin and red flesh, it boasts a sweeter flavor akin to berries or watermelon. Abundant in vitamin C and antioxidants.
Hylocereus megalanthus (Yellow): Distinct for its yellow skin and pale flesh, offering a tangier taste with tropical hints of pineapple or mango. Packed with vitamin C and fiber.
Selenicereus undatus (Vietnamese): With pink skin and white flesh, it shares a mild flavor with white-fleshed dragon fruit, yet is abundant in vitamin C and antioxidants.
While all four types of dragon fruit share similar health benefits, such as promoting hydration, aiding digestion, and supporting immune function, their differences in appearance and flavor allow for a diverse culinary experience.
Whether enjoyed fresh, blended into smoothies, or added to fruit salads, dragon fruit is a delicious and nutritious addition to any diet.
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