Fruit spread is a well–liked food product because it contains less sugar and more fruit ingredient. The potential of a nutritious underutilized red (Hylocereus polyrhizus) and white (Hylocereus undatus) dragon fruit flesh and peel is used to formulate a fruit spread which caters to the growing number of health conscious consumers and to minimize the waste produced in dragon fruit processing. This study aims to determine the consumer acceptability and physico–chemical content of the red and white dragon fruit spreads. Sensory acceptability was performed with 50 untrained consumers, wherein both dragon fruit spreads were determined to gain very high scores. There is, however, a significant difference between spreads from white and red flesh dragon fruit. Spread from red flesh dragon fruit has a sensory acceptability comparable to the commercial fruit spread in all sensory attributes. The content of the red and white flesh dragon fruit spread are: water activity (0.82 & 0.85), pH (4.90 & 5.12), soluble solids (⁰Brix) (38.65 & 37.67), moisture (46.63 & 40.45), ash (0.68 & 1.16), and fat (0.44 & 0.97). Consumer response on the spread from white and red dragon fruit was deemed to be highly acceptable. The physico-chemical composition of the spread is not comparable with the commercially available spread in terms of pH, fat content, and ash content.