Creative Dragon Fruit Ideas for Menus and Drinks

With its spiky neon skin and speckled pink or white flesh, dragon fruit (aka pitaya) looks like something out of a Dr. Seuss book. But its growing appeal is very real: According to Technomic, dragon fruit has experienced 116% menu growth over the past four years, with projections of another 41% in just the next two. Research firm Datassential lists it as the “it” fruit, topping out others with a whopping 368% in menu penetration growth over the past four years, thanks to interest in eye-popping, purple produce like ube. Chains like Pret a Manger have embraced the trend with bright sippers such as dragon fruit lemonade, while independents are using it to add visual punch and subtle tropical flavor to smoothies, cocktails, desserts and bowls.

“It’s such a stunner – it almost looks like a flower inside,” says central Florida-based US Foods® Food Fanatics® Chef Jennifer Pongonis, who also describes its mild taste as “a cross between kiwi and pear.”

Chef Tips for Preparing Dragon Fruit

• Dice the fresh fruit for salads, fruit medleys and bright salsas, as a pretty pop of color for yogurt parfaits or as oatmeal toppers
• Serve it plain with a touch of coarse salt or Tajîn
• Incorporate the puréed form into sauces, pancake batters and coulis for dessert plating, or freeze for sorbets and popsicles
• Add the sliced and dried version to a trail mix as a crunchy garnish.
• Juice it to form the base of cocktails such as margaritas, mojitos or gin spritzers and mocktails made with soda water, lime juice and mint
• Try Italian-style dragon fruit syrup in lemonades, sorbets or even vinaigrettes
• Use the powered form to add color to rimming salts or sugars for drinks – or rehydrate it into smoothies and drinks
• Treat frozen dragon fruit like acai for a smoothie bowl or base topped with granola, coconut flakes and fresh fruit

How to Source Dragon Fruit

When sourcing fresh dragon fruit, Pongonis says to look for ones with a slight give when pressed – similar to a ripe avocado. Rinse well under cool water, then either slice it in half and scoop out the flesh like an avocado, or trim off the top and bottom (about 1/8 inch), halve it lengthwise and peel away the skin. “The skin is inedible, but inside you'll find a white, magenta or deep purple flesh speckled with tiny black seeds,” she says.

“It’s one of those ingredients that sparks curiosity,” Pongonis adds. “If you’ve got it, use it – and make it beautiful.”

To purchase dragon fruit products, click here to shop MOXē®, the US Foods all-in-one ordering app and e-commerce portal.