Dragon Fruit Jelly

Dessert April 24th, 2008

dragon fruit jelly

Dragon Fruit, also known as Pittaya, is commonly found in South East Asia especially Vietnam and Malaysia. This nutrition-packed fruit is believed to be native to south Mexico but has found itself to be a firm favourite over here in Malaysia. There is the white flesh variety and the other being the red flesh variety. Both come with tiny edible seeds not unlike kiwi fruit seeds. The dragon fruit is actually the fruit from a cactus plant and it has a bright red skin which can be peeled easily. I have previously written a post to document my visit to a dragon fruit farm (with pictures to boot!) and you might want to read that to know more about this fruit. Paris also took some beautiful dragon fruit pictures. Check it out if you are curious how these little dragons look like.

The dragon fruit is best eaten chilled but do take care with your clothing because the red coloured dye drips easily due to its juiciness. With its beautiful looks, it is no wonder that the dragon fruit is also used extensively to decorate cakes and in this instance, to add colour and taste to jelly (agar-agar). You don’t have to use a lot of dragon fruit to make one recipe of dragon fruit jelly. Nice to impress, easy to make.

This is my wife’s recipe for Dragon Fruit Jelly


  • 25 – 30 grammes agar-agar (jelly)
  • 100 grammes sugar
  • 1 litre water
  • 200 grammes of dragon fruit (red variety, cut into 1cm cubes)
  • 3 pieces pandan leaves (knotted)


Bring water to boil in a pot. Add sugar, agar-agar and pandan leaves. Stir on medium low heat till sugar and agar-agar dissolved.

Once sugar and agar-agar completely dissolved, turn off heat. Discard pandan leaves.

Pour mixture onto a suitable 2 inch deep tray or moulding and drop dragon fruit cubes into the mixture. Allow to cool down before chilling it in the fridge.

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  1. 1
    April 24th, 2008 at 7:55 pm

    Pittaya- I did not know it has another name!

  2. 2
    April 25th, 2008 at 1:42 am

    so the red colour is totally from the fruit? Cool! πŸ˜€

  3. 3
    April 25th, 2008 at 12:19 pm

    tigerfish : Pitaya is one of its more common names. Sounds exotic, no?

    noobcook : Yep! Entirely from the red flesh. It just oozes out when placed into the cooked jelly. No artificial colouring πŸ˜€

  4. 4
    April 25th, 2008 at 5:01 pm

    *jotting down*
    is that agar-agar in strips or powder form?

  5. 5
    April 25th, 2008 at 5:10 pm

    stacy : Strips πŸ˜€

  6. 6
    April 25th, 2008 at 6:31 pm

    Must try this recipe… My family love jelly so much until I don’t know which flavour to do next… Got fed-up with the usual flavour too… Thanks..

  7. 7
    April 26th, 2008 at 3:29 am

    Wow, that is so cool! I love the color!

  8. 8
    April 26th, 2008 at 3:49 am

    How pretty! It looks like pieces of hot pink kiwi fruit! ; )

  9. 9
    April 26th, 2008 at 4:40 am

    That’s just pretty!!!

  10. 10
    Marc @ NoRecipes
    April 26th, 2008 at 7:12 am

    I love the contrast of the fuschia with the black seeds.

  11. 11
    April 28th, 2008 at 1:39 pm

    syahani : Good luck!

    Karen : Striking, isn’t it?

    Cheryl : Looks hot but cool to taste πŸ˜€

    Hillary : I must give all the compliments to my wife for she made these πŸ˜€

    Marc : All natural.

  12. 12
    Eat Me Outta Here
    April 28th, 2008 at 7:09 pm

    Does the 1cm cubes of dragon fruit color the entire jelly red or did you add food coloring or dragon fruit juice? I first had this fruit when I was in Asia and I loved the refreshing mild taste. Your beautiful picture brought me back to that wonderful time in my life!

  13. 13
    April 30th, 2008 at 2:02 pm

    eat me outta here : Yes, the colouring comes totally from the fruit. No additional colouring used. Wonderful, isn’t it?

  14. 14
    May 3rd, 2008 at 10:09 pm

    What a clever idea! I always eat it as it is, but it looks wonderful as agar agar.

    Got to try it soon!

  15. 15
    May 5th, 2008 at 8:59 pm

    keropokman : Try this and also with kiwi fruit πŸ˜€

  16. 16
    July 6th, 2008 at 1:27 pm

    Stealing this recipe from you…pot boiling now. Ta ta! πŸ™‚

  17. 19
    Dot Avon
    August 14th, 2008 at 3:04 pm

    the dragon fruit jelly look so inviting, never thought of doing that. Do you have recipe for dragon fruit jam.

  18. 20
    August 19th, 2008 at 11:12 am

    Dot Avon : I am sorry. I don’t have the recipe for dragon fruit jam at the moment.

  19. 22
    August 26th, 2008 at 1:44 pm

    The dragon fruit only cut into cubes and dont need to mash it? It disolves in the hot boling jelly?

  20. 23
    August 27th, 2008 at 11:26 am

    HL : Yup! Just cut them into tiny cubes will do. They will dissolve in the hot jelly.

  21. 24
    June 27th, 2009 at 3:21 am

    beautiful! we just made some pandan, coconut, and coffee jelly but love the use of dragon fruit in this!

  22. 25
    March 11th, 2012 at 9:11 am

    hi what are the 3 pieces pandan leaves (knotted) for? where do i get this from. is it from the pandanus tree????

  23. 26
    March 12th, 2012 at 10:37 am

    Elle : Yes, it’s from the pandanus leaves and is used to give the jelly a nice fragrance.

  24. 27
    April 24th, 2012 at 12:28 pm

    i can just pick it off the the then? and knot it?


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