I’m not certain I can tell the difference between Thai or Mexican dragonfruit / pitaya offhand, but I do think the red fleshed ones are much sweeter, and I prefer them. They are so sweet that I can’t imagine them with a savory food, except in small quantities. With that being said, I can imagine that pairing it with seafood and maybe some strong leche de tigre might be yummy in a ceviche.
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