Seoul Kitchen is a white-fleshed, moderately sweet dragon fruit (pitaya) cultivar of Selenicereus undatus that sets fruit without a second variety. It flowers May–September and fruit ripens 30-35 days after flowering.
- Flesh colourWhite
- Brix16-18° · moderately sweet
- PollinationSelf-fertile
- FloweringMay–September
- Bud to flower~25 daysTypical for dragon fruit
- Harvest30-35 days after flowering
Distinguishing features
Korean variety selected for kimchi and cooking. White flesh, less sweet, firm texture. Holds up in cooking. Unique culinary use. From Seoul agricultural station.
Fruit and flavor
Smooth and sweet, often described as having a pleasant flavor without the earthy aftertaste of some white-fleshed varieties.
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