Dragon Fruit: The Tropical Treasure

Dragon fruit, also known as pitaya or pitahaya, is one of the most striking fruits in the world. With its bright pink, red, or yellow skin and speckled white or magenta flesh, it’s no wonder people are instantly drawn to it at the market. But beyond its beauty, dragon fruit has a fascinating history, unique growing habits, and plenty of nutritional benefits.

Where does dragon fruit come from?

Dragon fruit belongs to the cactus family, specifically the genus Selenicereus. These climbing, vine-like cacti are native to the tropical regions of Mexico, Central America, and northern South America. Historical records show that Spanish conquistadors, priests, and historians wrote about these fruits as early as the 16th century.

In the mid-19th century, French missionaries introduced dragon fruit to Indochina. Later, in 1995, Vietnam became the first country to export dragon fruit to the global market. Today, dragon fruit is cultivated in over 30 countries worldwide, with China, Vietnam, India, Thailand, and Indonesia among the leading producers.

How does it grow?

Dragon fruit grows on climbing cacti that need strong support to thrive. Farmers often use posts or trellises to train the plant’s long, three-sided stems. The cactus produces large, fragrant white flowers that bloom at night — sometimes called the “moonflower” or “queen of the night.” These flowers last only one evening, but if successfully pollinated, they develop into fruit within 30–50 days.

Depending on the variety and growing conditions, a single mature plant can produce between 20–60 kg of fruit per year, harvested in multiple flushes throughout the season. Fruit sizes vary greatly — from small 200 g fruits perfect for lunch boxes, to giants weighing up to 1.5 kg.

Varieties of dragon fruit

Dragon fruit comes in several types, each with unique skin and flesh colors:

• White flesh (Hylocereus undatus): Pink skin with crisp white flesh. Light, refreshing flavor.

• Red/purple flesh (Hylocereus costaricensis / H. polyrhizus): Pink to red skin with magenta flesh. Sweet and berry-like taste.

• Yellow dragon fruit (Selenicereus megalanthus): Bright yellow skin with white flesh. Smaller fruit, but very sweet.

At Rare Dragon Fruit, we grow over 150 different varieties, each with its own unique flavor, size, and growing habit.

Why eat dragon fruit?

Dragon fruit isn’t just beautiful — it’s also packed with goodness. It is rich in vitamin C, antioxidants, magnesium, and dietary fiber. The tiny black seeds provide healthy fats, and the fruit is naturally low in calories, making it a refreshing and nutritious snack.

A sustainable crop

Dragon fruit fits beautifully into sustainable farming systems. As a cactus, it requires less water than many tropical fruits, and when grown with companion plants, it helps create a diverse and resilient farm ecosystem. At our farm in Agnes Water, we grow dragon fruit alongside bananas, flowers, and other crops to keep the soil healthy and buzzing with life.

In the kitchen

Dragon fruit can be enjoyed fresh, blended into smoothies, added to fruit salads.

Other Names

Dragon fruit has gathered lots of names around the world, depending on language, culture, and variety. Here’s a list you could include in your blog (maybe as a sidebar or fun fact section):

Common names for dragon fruit:

• Pitaya / Pitahaya – widely used in Latin America and internationally.

• Strawberry pear – older English name, because of the fruit’s shape and color.

• Night-blooming cereus – refers to the cactus flowers that bloom only at night.

• Belle of the night / Queen of the night – poetic names for its large, fragrant blooms.

Regional names:

• Thanh long (Vietnamese) – meaning “green dragon.”

• Huǒlóng guǒ 火龙果 (Chinese, Mandarin) – literally “fire dragon fruit.”

• Fruta del dragón (Spanish) – “dragon fruit.”

• Fruit du dragon (French) – “dragon fruit.”

• Nanakmyao (Thai) – local term in Thailand.

These names reflect the mythical, exotic image of the fruit, often tying back to dragons, fire, and the spectacular flowers.