The dragon fruit is best enjoyed raw. If it has been cooled beforehand, it also has an invigorating effect. The dragon fruit can be compared to a kiwi: The flesh is also grey-white and streaked with countless seeds. And it can be eaten just like a kiwi: you can either cut it in half and spoon it out or cut off the ends and peel off the skin. The flesh can then be processed as desired in the form of slices, slices or cubes. The peel can be thrown away without hesitation because it is inedible.
Unripe dragon fruits are not yet very aromatic and sweet, but can still be used in the form of "vegetables", for example in a pan dish. Because of its high water content, it tastes very watery and tastes more like a potato. It is easy to find out whether the fruit is ripe or not: If the skin gives way when pressed lightly or has no green spots, it is ripe. If ripe fruits are processed, one should limit oneself to cold dishes, otherwise their aroma will be lost again through heating.
Since the fruit has a high water content, it is perfect in juices, milkshakes, smoothies, but also in rumbowle or as a non-alcoholic cocktail. If you want to have an eye-catcher at a party, you can also offer it at a buffet. Or you can spice up the traditional salad with dragon fruit and pomegranates, for example. The dragon fruit also goes well with cheese, ham or fish and can even be processed into jam.