Supposedly it tastes like kiwi, but the one I tried didn't have much of a flavor. You see drinks and things dragon fruit flavor, though. I'm thinking it's something that doesn't ship well.

It still tastes like a dishrag.

He’s 9. Had dragonfruit once and yes it tasted like kiwi but harder to get to the fruit part and $$. Told him I will not pay $5 for one piece of fruit. Last time he was happy with a blood orange ($1).

set him up outdoors to eat it.



The international grocery here sells it It's got a thick coating of wax to lock in the stench. I do see people buying it,, so I guess it's good if you can get it past your nose. I wanted to try it after Covid when my sense of smell conked out, but it was out of season.

It's the one thing Andrew Zimmern spit out.

At least I’ve never smelled anything awful in the produce section.

It would cure him of his expensive exotic fruit habit.

for several weeks. Alas, the stuff is seasonal. I'm told the fruit is soft and sweet if you can get it past your nose.

I know it's illegal to eat the stuff on public transit in a lot of SE Asia. It's got to be pretty bad.

and "durian puffs" were on the menu, so we had to order them. Baked in pastry, the durian had no smell and a delicate, sweetish taste.

I sometimes see durian on sale at 99 Ranch (the big West Coast Chinese market) but haven't been tempted.

The color is wonderful but it has no flavor at all. Not worth the money.

If you're making pink sauce, the food coloring should work OK, although dragon fruit has a little more blue in its color. That's necessary to give the sauce that classic Pepto Bismol shade of pink. The stuff looks intriguing, I generally like anything that contains chili, garlic, and basic white salad dressing ingredients.

Here's the recipe I'd probably use if someone requested it: https://www.sidechef.com/recipes/162527/homemade_pink_sauce/ I'd forget the dragon fruit and use food coloring, honestly.

There was controvery over it at first because it was made fresh for sale and not properly stored. It is now being sold bottled and heated to kill bacteria. Unfortunately, high heat turns dragon fruit pink into a muddy brown. Make it fresh, I think, it's not a difficult sauce to make. I'd probably just skip the coloring entirely, I don't think the sauce needs it.

That color always makes me expect a bright citrusy taste that is a rich combination of peach, mango, and nectarine. Instead, there is only a bland sweetness. Yech.

The other day, Sam’s Club had a package of three dragon fruit for about $7, so I decided to buy some. It was okay. Wouldn’t go out of my way for it.