How to Cut a Dragon Fruit?

Dragon fruit (pitaya) is easy to cut — the skin peels away readily and the whole inside is edible, seeds and all. Don't eat the skin.

Pick a ripe one first: A ripe dragon fruit has bright, evenly colored skin and gives slightly when you press it (like a ripe avocado). Avoid ones that are rock hard (underripe) or have lots of brown, dry, shriveled patches (overripe).

Method 1 — Halve and scoop (easiest):

1. Rinse the fruit under cool water and pat dry.
2. Slice it in half lengthwise with a sharp knife, from top to bottom.
3. Scoop out the flesh with a spoon, running it around the inside edge just like scooping an avocado or kiwi. The flesh comes out in one piece.
4. Slice or cube the scooped flesh as you like.

Method 2 — Peel and cube:

1. Cut the fruit in half lengthwise, then cut each half in half again (into quarters).
2. Peel the skin back with your fingers — it separates from the flesh very easily.
3. Cube or slice the peeled flesh.

Method 3 — Serve in the shell: Halve it, then use a knife to cut a grid pattern into the flesh (without cutting the skin) and serve with a spoon, so people scoop out cubes.

Good to know:

• The tiny black seeds are edible — like kiwi seeds — so no need to remove them.
• The skin is not eaten.
• The flavor is mild and lightly sweet, similar to a cross between kiwi and pear. It's best served chilled.
• Store cut dragon fruit in an airtight container in the fridge and eat within a few days.