Taiwan dragon fruit

Season: Taiwanese dragon fruit can be categorized into two types based on variety: Vietnamese white-flesh and improved red-flesh types. The white-flesh variety is mainly harvested from June to November, while the red-flesh variety is harvested from May to December. In recent years, with the use of lighting techniques to adjust the harvest period, domestic red dragon fruit is available even outside the main harvest season.

Origin: Changhua County has the largest cultivation area of 492 hectares (19.8%), followed by Pingtung County, Nantou County, Tainan City, Chiayi County, Taitung County, Kaohsiung City, and other areas. Dragon fruit is grown throughout Taiwan and Penghu. The varieties include white-flesh (commonly known as Vietnamese white-flesh) and red-flesh varieties, such as Shih Huo Chuan, Wu Pei-Ran series, Xin Yun No.1 (Honey Treasure), Da Hong (Big Red), and Mi Long (Honey Dragon).

Features: The fruit is slightly rounded with wide, short, and thin scales. The flesh is relatively soft, and the skin is thin.

Texture: The fruit has a sweet, soft, and sticky texture. The flesh is usually divided into red and white types; the white-flesh variety is crisp and sweet, while the red-flesh variety is soft and juicy.

Size: 30(±3) x 30(±1) x D10 mm

Recommendation: Buy SmallMouth Fruits' frozen Big Red dragon fruit cubes so you can enjoy them anytime you want!

For dragon fruit purchased, place it in a well-ventilated environment. At room temperature, it has a shelf life of about 5 to 7 days. Alternatively, you can place the dragon fruit in a plastic bag and refrigerate it at around 5°C (41°F) to reduce moisture loss from the skin. This method can extend its freshness for over 3 weeks.