Slice that pink skin open, and you’ll find one of two things. The most common dragon fruit—the one you see in every supermarket—has white flesh dotted with tiny black seeds. It’s like a snowy landscape sprinkled with pepper.
But then there’s the red-fleshed dragon fruit. Cut into it, and BAM—it’s a shocking, deep magenta or burgundy that looks like a beet had a baby with a raspberry. It’s so vivid, you’ll swear it’s photoshopped.
Why Two Colors? It’s All in the Genes
So why does one dragon fruit blush white and another bleed red? It’s all about pigments. The red variety is packed with betacyanins—the same natural stuff that makes beets and red cactus fruit so bold. The white kind has less of that, so it stays pale.
And the seeds? They’re always black, like tiny period marks at the end of a sentence. Little consistent rebels, aren’t they?
Dragon Fruit Colours: A Complete Guide to Varieties and Flavors – Ogani
