Dragonfruit is a visually stunning fruit but the flavour leaves a lot to be desired. What is it? The large (about 12cm and larger), oval fruit has thick but tender inedible skin, which is usually pink (although it can also be yellow) with overlapping 'scales' that sometimes curl back over themselves. The colour of the succulent flesh ranges from white to magenta, and it's always dotted with black seeds. What does it taste like? Not much. It's juicy, slightly sweet and has a tender bite. It tastes vaguely of bland, less acidic kiwi and has a similar texture. When are they in season? Summer to early autumn. What to look for? The tips of the 'scales' should be pliable and unshrivelled. Check the skin to ensure it's firm and not bruised. What else? The dragonfruit plant has beautiful, large flowers that bloom overnight and die in the morning. The fruit also goes by the names of pitaya and strawberry pear. How to use: dragonfruit makes a dramatic addition to a fruit platter - cut it in half lengthwise and then into long wedges so you can see the contrast between the pink skin and the flesh. Drizzle the fruit with some fresh lime juice to heighten the flavour. Dragonfruit is considered cooling so it's often made into a summer drink: simply puree the flesh with sugar syrup (made from equal weights of sugar and water) to taste, then stir in fresh lemon or lime juice. Dragonfruit makes an aesthetically pleasing sorbet, dotted with black seeds, and you can add flavourings to make it taste as good as it looks. Make a sugar syrup with the proportions of three parts water to two parts sugar. Puree the flesh of a dragonfruit and weigh it. For every 300 grams of fruit puree, add 200ml of sugar syrup. Stir in a shot of Cointreau or Grand Marnier and add enough fresh lime juice to render the puree slightly tart. Process in an ice cream maker. If you don't have an ice cream maker, pour the mixture into a shallow pan lined with plastic wrap. Let the mixture freeze then break it up, puree it in a food processor then freeze again. Do this several times so the mixture has a slushy, icy consistency. For an even better sorbet, mix some seedless raspberry puree into the dragonfruit puree and proceed as directed above.