Nutrition
1 Portion · 30 gDokuru Original Dragon Fruit Freeze Dried Fruit Chips
One hundred per cent dragon fruit. Nothing else.
A pink wow effect straight from the cup. We use ripe purple pitaya, freeze dried at minus 40 degrees. Mildly sweet with a hint of tartness, and a colour so bold it turns any smoothie or bowl into a statement.
For one cup of 30 grams we process around 300 grams of fresh dragon fruit. No sugar, no preservatives, no additives.
When this is for you
In smoothie bowls for the colour. On yoghurt as a topping. In muesli for a twist. On its own as a snack with a wow factor. Perfect for children's birthday parties too.
Ingredients
Dragon fruit (300 g of fresh dragon fruit were used in production)
Product details
Net quantity: 30 g
Best before: 24 months
Origin: Türkiye
Packaged under protective atmosphere
Delivery with DHL in 2 to 3 working days. Free shipping from 39 €. Orders placed before 2 pm are usually processed on the same working day.
Payment options: PayPal, Klarna (invoice + instalments), credit card, SEPA direct debit, Sofortüberweisung, Apple Pay, Google Pay.
For hygiene reasons opened food packaging cannot be taken back. Unopened goods can be returned within 14 days.
If you have a question about your product you can reach us through the contact form or directly by email.
What makes our freeze dried Drachenfrucht special?
100% ripe Drachenfrucht
Harvested only once the fruit is truly ripe. That is how the full flavour gets into the cup.
No refined sugar
Our freeze dried Drachenfrucht is naturally sweet and needs no extra sugar.
Rich in Eisen und Vitamin C
Dried at minus 40 degrees, not cooked. What fresh Drachenfrucht brings with it largely stays in, above all Eisen und Vitamin C.
Keeps for 24 months
Freshly cut, Drachenfrucht lasts a few days. Freeze dried, the fruit stays crisp for over 24 months, with no fridge and no preservatives.
Like crisps, only fruity and without the fat
Every cup holds 300 g of fresh fruit, freeze dried down to 30 g. 110 kcal, virtually no fat, nothing fried.






