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Dragon fruit grows on climbing cacti with stems that reach up to 6 meters long. The fruits are oval to oblong in shape, weighing about 8-12 ounces and averaging 10-15 centimeters in length. They have a pink or magenta peel with green scale-like leaves, and white flesh that is dotted with tiny edible black seeds, similar to a kiwi. The juicy, spongy yet dense pulp offers a subtle sweet flavor with notes of berry, pear, kiwi, and watermelon, sometimes with just a hint of sourness.
Seasons/Availability
Dragon Fruit is available year-round, with a peak season in the summer and early fall.
Current Facts
Dragon fruit, also known as Pitaya or Pitahaya, is a member of the cactus family, and is botanically found in two separate genera: Hylocereus and Selenicereus. However, the most commonly cultivated varieties are in the genus, Hylocereus, including the white-fleshed fruit, Hylocereus undatus. The Dragon fruit plant has also been nicknamed Belle of the Night, Cinderella plant, Night Blooming Cereus, Queen of the Night, and Moonflower, as its flowers only bloom for one night each year. During the short window overnight, the large, extremely fragrant flowers are pollinated by moths, bats, or by hand, although some varieties can self-pollinate. Despite the short-lived flowers, the plant will bear fruit about 4-6 times each year.
Nutritional Value
Dragon fruit is rich in phytonutrients and antioxidants, including good amounts of carotene and vitamin C, and its nutritional and antibacterial properties have been studied for their ability to improve digestion, strengthen the immune system, and boost energy levels. Dragon fruit has high water content (about 80% water), and is a good source of iron, magnesium, B vitamins, phosphorus, protein, calcium, and fiber. The fruit’s edible seeds are also nutritious, as they are high in polyunsaturated fats like omega-3 and omega-6 fatty acids, which have been shown to lower the risk of cardiovascular disorders.
Applications
Dragon fruit is best used raw and slightly chilled, but can also be cooked, such as grilling with a sprinkle of chili powder to balance its sweet flavor. Slice the fruit lengthwise and scoop out the flesh, or quarter it and peel off the leathery skin entirely, as it can be bitter. Dragon fruit is commonly blended in smoothies, or juiced for beverages and cocktails. It can be used to make jams or flavor ice creams, sorbets and other desserts, while syrup made from the fruit is often used for coloring pastries and candies. The soft yet dense texture will hold its shape nicely when cut, so it can be diced into fruit salads with papaya, coconut, mango, guava or kiwi. It can also be used in savory salads, and pairs well with seafood, such as scallops and white, flaky fish like mahi-mahi. Ripe Dragon fruit can be kept at room temperature for a few days, or refrigerated in a sealed container for prolonged use. Fresh, cut segments will keep in a sealed container in the refrigerator for a day or two. Dragon fruit can also be sliced or cubed, then frozen for future use in blended or pureed applications.
Ethnic/Cultural Info
Dragon fruit was only known as Pitaya before it was renamed by produce marketers in Asia in hopes of sparking intrigue in the fruit. According to the legend formulated around the new name, fire-breathing mythical creatures created the fruit. During battle, when a dragon would breathe fire, the last thing to come out at the end of the flames was the Dragon fruit. When the dragon was slain, the fruit would be collected and presented to the Emperor as a coveted treasure and symbol of victory.
Geography/History
Dragon fruit is said to be native to Central America, extending from Southern Mexico through Belize, Guatemala, El Salvador and Costa Rica, although the exact native range is hard to pinpoint. This is partly because the fruit has long been in cultivation, but also because it has been known to escape from cultivation and become naturalized. Still, Dragon fruit was first discovered in Central America centuries ago, traveling in the hands of early missionaries and explorers to all corners of the globe, including Australia, the Middle East, and parts of Asia. It was introduced into Vietnam more than a century ago, with most accounts crediting the French with the introduction. It was first grown in Vietnam for the king, gained popularity among the wealthy, and today, it’s the leading fruit export of Vietnam. Dragon fruit is cultivated in more than 20 countries and across 6 continents around the globe, with production in areas like Thailand, Israel, Australia, China, Nicaragua, Indonesia, and more. The United States imports the majority of its fresh Dragon fruit from Southeast Asia, although it has successfully been grown on a small scale in California, Florida and Hawaii.
Binh Tay Market
57A Tháp Mười, Phường 2, Quận 6, Hồ Chí Minh 700900, Vietnam
Dragon fruit grows on climbing cacti with stems that can extend up to 6 meters long. The fruit is typically oval to oblong, weighing around 8-12 ounces and measuring 10-15 centimeters in length. Its vibrant pink or magenta peel is adorned with green, scale-like leaves, while the flesh inside is white and speckled with tiny edible black seeds. Its flavor is subtly sweet, with hints of berry, pear, kiwi, and watermelon, occasionally accompanied by a slight sourness.
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Dragon fruit was originally known as Pitaya before being renamed to spark consumer interest in Asia. A legend was created to tie the fruit to fire-breathing dragons, claiming the fruit was formed during battles when flames turned into Dragon fruit. It was considered a treasure symbolizing victory and was said to have been presented to emperors after a dragon was slain. This imaginative rebranding added mythological allure to the fruit's appeal.
Whole Foods Market
1131 E Wilmington Ave Salt Lake City, UT 84106 United States
+1 (801) 359-7913
Dragon fruit belongs to the cactus family and is cultivated mainly from the genus Hylocereus, with a fascinating feature: its flowers bloom for just one night each year. During this time, the large, aromatic blooms are pollinated by moths, bats, or hand. Despite the fleeting flowers, the plant produces fruit multiple times per year, typically 4-6 times, making it a resilient and prolific bearer. Its other nicknames include Queen of the Night and Moonflower.
Dragon fruit was originally called Pitaya before being rebranded by marketers to enhance its mystique in Asian markets. A lore surrounds the name, imagining fire-breathing dragons creating the fruit during battles, with the last bits of flame turning into Dragon fruit. Slain dragons were said to leave the fruit as a prized treasure, symbolizing triumph and valor, offered to emperors as a ceremonial gift.
Rincon Del Mar Ranch
Dragonfruit is versatile and can be enjoyed raw, slightly chilled, or even cooked. It pairs well with a sprinkle of chili powder when grilled, balancing its sweetness. Its flesh can be scooped out or the leathery skin peeled off, as the skin tends to be bitter. Perfect in smoothies, juices, or cocktails, it can also enhance desserts like ice cream or sorbet. Its firm texture allows it to hold shape in fruit salads and pairs delightfully with seafood like scallops or mahi-mahi.
Markt Binnenrotte
Binnenrotte 101, 3011 HB Rotterdam, Netherlands
Dragon fruit is produced on climbing cacti that can grow stems up to 6 meters long. The fruit typically weighs 8-12 ounces and measures 10-15 centimeters in length. Its vibrant pink or magenta skin is adorned with green scale-like leaves, while its inner white flesh is speckled with tiny edible black seeds. The pulp provides a delicate sweetness with berry, pear, kiwi, and watermelon notes, occasionally complemented by mild sourness.
Mercado Do Bolhao
Rua Formosa Porto 4000-248
+351 223 326 024
Dragon fruit is versatile and can be enjoyed raw, chilled, or cooked with creative touches like grilling with chili powder for a sweet and spicy contrast. Its flesh can be scooped or peeled to avoid the bitter skin. Often added to smoothies, juices, or cocktails, dragon fruit also enhances desserts like ice cream and sorbet. It pairs well in fruit salads or savory dishes like seafood salads. Proper storage extends its freshness, and it can even be frozen for later use.
Dragon fruit, also known as Pitaya, belongs to the cactus family and is primarily cultivated from the Hylocereus genus. The plant's stunning flowers, nicknamed Queen of the Night, bloom for just one night annually and are pollinated by moths, bats, or by hand. Each plant can produce fruit up to 4-6 times a year. Packed with nutrients like vitamin C, magnesium, and antioxidants, it also contains edible seeds rich in omega-3 and omega-6 fatty acids, promoting heart health.
North&South Greengrocer
No. 216號, Sanshu Rd, Sanxia District, New Taipei City, Taiwan 237o
+886 2-86711978
Dragon fruit, originally native to Central America, was first cultivated in Southern Mexico and neighboring regions like Guatemala and Belize. Over centuries, it spread worldwide through explorers and missionaries, eventually being introduced to Vietnam by the French over 100 years ago. Today, Vietnam is the leading exporter of dragon fruit globally, while the United States imports most of its supply from Southeast Asia, with small-scale growth in Hawaii, California, and Florida.
Binjiang Market
No. 336, Minzu E Rd. Taipei City Zongshan District 10491
0225162519
Dragon fruit, once only called Pitaya, gained its distinctive name thanks to savvy Asian produce marketers aiming to captivate curiosity. The legend attached to its renaming tells of dragons creating the fruit with their fiery breath. After a mythical dragon was defeated, the fruit—born of flames—would be gathered and gifted to the Emperor as a prized emblem of conquest and honor.
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