How to Prepare a Dragon Fruit


The dragon fruit's strange name refers to the layers of skin on its exterior. Grown on a cactus, the dragon fruit, also known as strawberry pear and pitaya, tastes sweet with a juicy flavor, reminiscent of honeydew melon. Feel free to enjoy the tiny, crunchy seeds inside the fruit, which add texture to the pulp. According to the University of Florida, most consume the dragon fruit in its fresh form, but harvesting the fruit becomes a challenge due to the spines on varieties of the plant with thorns.

Step 1

Use hand clippers to cut each large, deeply colored dragon fruit directly from the plant, where the stem meets the plant. Wear gloves when harvesting to prevent cuts and scrapes to your hands.

Step 2

Store the dragon fruit at room temperature for up to five days or refrigerate until ready to use for up to two weeks in a plastic bag.

Step 3

Set the dragon fruit onto a cutting board and slice in half, lengthwise.

Step 4

Cut each half in half again, to create four quarters of dragon fruit.

Step 5

Scoop the pulp away, using a spoon, from the skin of the fruit, if the pulp has a soft texture. Slice the skin off of the pulp with a knife if the dragon fruit has a firm texture.

Step 6

Sprinkle lime juice over the dragon fruit pulp and enjoy by itself or as an addition to a fruit salad or in any recipe calling for dragon fruit, pitaya or strawberry pear.

Things You'll Need

  • Hand clippers
  • Gloves
  • Dragon fruit plant
  • Plastic bag
  • Cutting board
  • Knife
  • Spoon
  • Lime juice


  • Recipe Tips: Dragon Fruit
  • University of Florida: Pitaya
  • Melissa's Produce: Dragon Fruit Information and Recipes

Who Can Help

  • Chow: Dragon Fruit Recipes
Keywords: pitaya, dragon fruit, strawberry pear

About this Author

Athena Hessong began her freelance writing career in 2004. She draws upon experiences and knowledge gained from teaching all high school subjects for seven years. Hessong earned a Bachelor's in Arts in history from the University of Houston and is a current member of the Society of Professional Journalists.