Dragon Fruit

DRAGON fruit, which is known as pitaya or pitahaya, is native to Mexico, Central and South America. The fruit of several cactus species, particularly the genus Hylocereus (sweet pitayas), is widely distributed and found in six continents.

Over a century ago, French settlers were believed to have brought the dragon fruit to Vietnam. Then, the fruits were grown to be eaten by royalty and affluent families. Today, the dragon fruit is the leading fruit export of Vietnam.

Dragon fruits are known by various names – Chinese hu lóng gu (fire dragon fruit) and lóng zhu guo (dragon pearl fruit), or Vietnamese thanh long (green dragon). They are also known as strawberry pear or nanettikafruit, according to Wikipedia.

The red flesh dragon fruit variety, Hylocereus polyrhizus, is rich in soluble fibre, minerals and Vitamin C. It is fermented to make dragon fruit enzyme.

The vine-like epiphytic Hylocereus cacti is also grown in Taiwan, Vietnam, Thailand, the Philippines, Sri Lanka and Malaysia. They can also be found in Okinawa, Hawaii, Israel, northern Australia and southern China.

The Hylocereus has adapted to dry tropical climates with a moderate amount of rain. The dragon fruit sets on the cactus-like trees 30 to 50 days after flowering. It can have five to six cycles of harvests per year. In Vietnam, some farms produce 30 tons of fruit per hectare every year.

Overwatering or excessive rainfall can cause the flowers to drop and the fruit to rot.

The fruit can weigh from 150g to 600g or 1kg. The flesh is mildly sweet and low in calories; some consider it bland.

The flowers of the dragon fruit plant only bloom at night and usually thrive for one night. Pollination happens at this time. The flowers give out a very beautiful scent which pervades the night air.

Marketeers of the fruit spin the story that the dragon fruit was created by fire-breathing dragons. By eating this fruit, it is said that one can be empowered with the same strength and ferocity of a dragon. Others say the dragon fruit looks like a dragon’s egg.

The dragon fruit has a bright pink skin with green “scales” on the outside, and white flesh (red or magenta, depending on variety) with black seeds similar to the kiwi on the inside. The red-fleshed variety contains lycopene which is a natural antioxidant known to fight cancer, heart disease, and lower blood pressure.

The dragon fruit is best eaten ripe and chilled. Cut the fruit in half (and sprinkle with lemon or lime to enhance the flavour), and scoop out the flesh. Or cut the fruit vertically into two halves. Then cut the halves into watermelon-like slices.

The fruit is sometimes likened to the kiwifruit due to a prevalence of sesame seed-sized black crunchy seeds. The tiny pitaya seeds are eaten with the flesh. Rich in lipids, they have a nutty taste and are indigestible unless chewed.

The fruit should not accompany strong-tasting food, except to “clean the palate” between dishes. The fruit is also converted into juice or wine or to flavour other beverages.

The flowers can be eaten or steeped as tea.