The pink pitaya is a brightly hued version of the white-fleshed pitaya fruit, which is more commonly known as dragon fruit. Nicknames of ‘moon flower’ and ‘queen of the night’ stem from the fruit’s night-flowering characteristics, with the pink bulb found growing on several climbing cactus varieties. The cacti were originally native to Mexico, before being transplanted to Central America, East and Southeast Asia, and can now be found in Japan, Hawaii, Israel and Australia. Locally, Red Fox Pitayas in Nanango and Daleys in Kyogle grow the fruit, which is typically in season from January to May.

The exotic oblong shape is intriguing in appearance, the ornamental pink and green skin revealing a hot pink flesh dotted with hundreds of small black edible seeds. Relatively mild in taste, it finds similarities to melon, though isn’t particularly sweet. The fruit’s edible seeds contain heart-healthy monounsaturated fats and omega-3 fatty acids, which help fight inflammation and autoimmune diseases. The flesh is also a good source of antioxidants and is high in vitamin C, calcium and vitamin A.

Best eaten when ripe, the pink pitaya should give a little when gently squeezed. If devouring straight up, cut a chilled fruit in half lengthways and scoop out the flesh, adding a drizzle of lemon or lime juice to enhance the flavour. This tropical treat can be used to infuse homemade soda, or churned into ice-cream or sorbet form. To make a pink pitaya smoothie, simply blend up the flesh of one fruit with one cup of banana and one cup of coconut water. Or to let someone else whip up a meal for you, head to Coco Bliss in Bulimba, Pop Coffee in Brisbane City or Butter Beans at Broadbeach for a pink pitaya bowl.