Dragon fruit sprouts from a cactus plant that blooms at night, under a full moon. At about 90 percent water, it’s a hydrating source of Vitamin C and antioxidants.
Taste: The flesh is juicy, mildly sweet, and loaded with little black seeds, similar to those in kiwifruit.
How to eat: Slice width in half, so you have two “bowls” and scoop flesh with a spoon. The skin is very tannic and not tasty.
Selecting: Choose fuchsia-colored, semi-glossy skin with green leaves. Brown tips signal overripe fruit, and a hard stem-end means it’s old.
Storing: Keep refrigerated.
Season: Late July into October.