Experiments

                    I would use the White one as a salad topping or in a dish to bring out some mild sweetness from the acidity. On the contrary I would most likely make a tea or a nice sauce from the red one as it has an accentuated sweetness holds a more fragrant color. The skin could be used for both as a decorative arrangement or caramelized to make something else all-together.

Example: Tea made from the red side stripes, and ginger with a mint leaf.

• White Dragon Fruit Dish example:

                    Salad: Spinach, Tomato, Walnuts, White Dragon Fruit, Apple, Olive Oil, Dash of Balsamic Vinegar, Salt and Black Pepper (I had this dish the first time I ever ate Dragon Fruit).

• Red Dragon Fruit Dish example:

                    Frozen reduced stew: Mixture Dragon Fruit (2/3 White Dragon Fruit, 1/3 Red Dragon Fruit ratio), butter, water, coconut milk, dash of salt (I made this for the project). I would however recommended adding some Sweetened Nestle condensed milk with 50% less sugar for optimal result (~ 2 tablespoons worth). 

• Cooking Method:

-Boiling: Stew.

-Baking (low heat): Dragon Fruit Muffins.

-Stir frying: Stir-fried Beef with kiwifruits and Dragon Fruit.

-Grilled: Dragon Fruit Kebabs (pairs well with kiwi or mango or pineapple [anything tropical]).