What should I brew with dragon fruit?

[garcia]

I have multiple pitaya cacti 🌵 at work and can take the fruit home. I want to brew with them, but I'm not sure what style best lends itself to it. I tend to be a hardcore conservative with beer (Grain, hops, and water) but will occasionally have a featured ingredient (mostly molasses, pilloncillo, candy syrup).
I really do want to use this pitaya as a featured guest for a beer just need some input from those more knowledgeable/experienced in the subject matter than I am.

 

[Grod1]

weisse or a saison would probably showcase it the best but i can see them even going into a a stout if you can get enough of them.I guess it all depends how much you can get. im sure a mead has been done.
they are sweet right? not so much bitter or tart.

 

[garcia]

weisse or a saison would probably showcase it the best but i can see them even going into a a stout if you can get enough of them.I guess it all depends how much you can get. im sure a mead has been done.
they are sweet right? not so much bitter or tart.

I have a lot of them.

 

[atsir]

I’d either rack a saison onto the purée (safe brew) or experiment with a stout/porter as Grod1 suggested (potential throwaway but could be awesome).

 

[TwistedGray]

You need to do like 2lbs to 1 gallon I think. Pitaya is very subtle.

Do something with an extremely low IBU or I doubt you get anything from the fruit.

 

[mirthfuldragon]

Dragonfruit is really, really subtle (bland?). What about making wine with it instead?

 

[WFox93]

I don't think it would lend itself to a wine very well because it's a very subtle flavor. I'm thinking either a mead made with a lighter honey OR, a blond, wheat, maybe a cream ale too. I like the idea of a lighter saison or porter too, but those are a little risky. It's funny, the grocery store I go to started selling them recently and I had a similar thought. I wonder what kind of flavor the peel would impart as well.