Seoul Kitchen dragon fruit

Seoul Kitchen dragon fruit dragon fruit

Seoul kitchen is a large to medium fruit that usually weighs 0.75 to 1 lbs. The pulp is smooth and sweet, and it’s great when it’s cold. This variety doesn’t need to be pollinated by hand and will set fruit on its own.


The hybrid variety Seoul Kitchen comes from the genus Hylocereus. The fruit is usually between 1 and 1.5 pounds and is about the size of a large apple. This variety doesn’t need to be pollinated by hand because it can set fruit on its own. This type has the least earthy taste or aftertaste of the ones with white flesh.

Plant type:Cacti / succulents
Growth habit:Climbing
Indoor/outdoor: Indoor & outdoor
USDA Hardiness Zone (°F):13 (> 60 °F)
Country/region of manufacture:Vietnam
Soil pH:Neutral
Climate:Continental, humid continental, humid subtropical, Mediterranean, temperate
Growth rate:Medium
Soil type:Loam, peat, sand
Sunlight:Partial shade, full sun
Feature:Self pollinating
Outside color:Pink
Pulp color:White
Taste:Creamy and soft taste
Flavor:3 out of 5
Appearance:4 out of 5
Production:3 out of 5
Home planting:4 out of 5
Commercial planting:3 out of 5

This white-fleshed dragon fruit tastes better than other kinds. Even though the fruit tastes better than varieties like Vietnam White, it is a bit smaller. We think the trade-off is a good one.

This Korean white variety is well-known for how fast and easy it is to grow. Seoul Kitchen may fruit up to four times a year! This is one of our favorite kinds of dragon fruit with white pulp. All pitaya plants, including the one in Seoul Kitchen, like a little bit of shade on the ground. From late spring to early fall, the plant has white flowers that smell nice.

Plant facts

  • White-fleshed, pinkish-red-skinned fruit with large, average-quality fruit; vigorous, strong, and prolific bloomer with a longer fruiting season than other white-fleshed cultivars;
  • The fruit is round and weighs 518 g. The flesh is firm and white, and the skin is thick and pinkish red, with a lot of short, tight bracts;
  • 12.18 Brix;
  • Don’t water before you harvest it, or the taste will change (taste becomes less);
  • 41 days from bloom to harvest, harvest mid-July to December;
  • Higher than average tolerance to cold and heat. Grows well in full sun most of the time;
  • It has little potential for making money, but it is useful as a pollinator.


The fruits that Seoul Kitchen Dragon Fruit grows are red with green tips and have white, tasty, and earthy flesh on the inside. Seoul Kitchen is a great self-pollinating variety with a medium size. This beautiful night-blooming cactus can grow in a wide range of conditions and soils.

Seoul Kitchen ripe dragon fruit photo


How much does a dragon fruit cost?
In the U.S., a single pitahaya costs between $5 and $6 on average.
Where does dragonfruit grow?
Pitaya comes from South and Central America. This interesting plant is called a fruit, but it is really a cactus. Today, dragon fruit is grown in Asia, Israel, Mexico, Central America, and South America.
Which country produces the most dragonfruit?
Vietnam is the country that grows and sells the most dragon fruit. The plant was brought there by the French in the 19th century. It is called "dragon's eyes" in Vietnamese, which is thought to be where its common English name came from.
Is dragon fruit related to kiwi?
Dragon fruit has a taste that could be called "tropical". It is sweet and light. People have said it tastes like a mix of kiwi and pear or kiwi and watermelon.
Anna Gorelova
Rate author
Exotic fruits and vegetables
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