Dragon fruit, also known as pitaya, is a unique and exotic fruit that originates from southern Mexico, Guatemala, Costa Rica and El Salvador. Its distinct appearance, growing on various cactus species, adds to its allure. While its roots lie in South America, dragon fruit has found its true haven in Asia, with China being the largest consumer of this treat.

Vietnam has claimed the crown as the world’s leading producer and exporter of dragon fruit, known as “thanh long” in the country’s language, which translates to “dragon’s eyes.” The name “dragon fruit” emerged during the 1960s due to its tough, leathery skin adorned with prominent spikes. In certain regions, it is also called “strawberry pear.” A fully grown dragon fruit typically weighs between 150 grams and 600 grams, with the best specimens being unblemished and delightfully ripe.

Vibrant Varieties

Dragon fruit comes in various vibrant varieties that captivate with their visual appeal. The Stenocereus fruit, relished in arid regions of the Americas, is known for its tangy and refreshing taste, juicier flesh and pronounced flavour. Other well-known varieties include Selenicereus undatus, characterised by pink skin and white flesh, Selenicereus costaricensis, with red skin and vibrant red flesh and Selenicereus megalanthus, which features a sunny yellow exterior and luscious white flesh.

Cultivation Techniques

The cultivation of dragon fruit is an exhilarating endeavour, and it can even be grown from seeds in a compost-rich environment, making it suitable for potted indoor plants. The dragon fruit cactus is a climber, adding an adventurous touch to its growth. It takes patience and dedication, as the plants may take up to 60 months to reach full commercial production. However, once mature, these trees can yield a bountiful harvest ranging from 20 to 30 tons.

Dragon fruit plants have fascinating flowers that bloom at night and wither away by the following evening. They rely on bats and moths for pollination, establishing a unique partnership with nature. Under suitable growing conditions, dragon fruit plants can bloom 3 to 6 times yearly, showcasing their resilience and adaptability.

Dragon fruit possesses regenerative powers, as a healthy stem segment can take root in the soil and give rise to an entirely new plant. This extraordinary ability echoes the marvels of the natural world. The plant thrives in dry tropical climates with moderate rainfall and has even become an invasive weed in some regions. However, like any crop, it is susceptible to diseases caused by fungi, bacteria, nematodes and viruses. Careful management is necessary to protect against these threats while overwatering or excessive rainfall can cause flowers to drop prematurely and fruit to decay.

Beyond its captivating appearance and taste, dragon fruit offers nutritional benefits. Its unique texture, reminiscent of kiwifruit, comes from its crunchy black seeds. The seed oil contains essential fatty acids such as linoleic and linolenic acids. Dragon fruit is enjoyed as a fruit and used to infuse flavour and colour into juices, alcoholic beverages, and even brewed into a delightful tea. The enchanting flowers can be savoured as an edible delicacy.

Farming Tips

• Propagate dragon fruit from cuttings.
• Plant in well-drained, composted soil with a yearly rainfall of 400-1,500mm.
• Use high-density planting with a spacing of 4m x 2.5m to 5m x 2.5m, depending on trellising systems.
• Train the thick stems onto a pole or trellis system of about 1.8m high.
• Consider irrigation, especially in areas with less than 400mm of annual rainfall.
• Fertilize the soil and apply foliar fertilisers for optimal growth.
• Bees contribute to pollination, but hand pollination can increase fruit size.
• Provide 12-14 hours of daily light, potentially using artificial lighting.
• Protect from pests such as mites, thrips and fruit flies.
• Watch out for diseases like stem rot and anthracnose.
• Harvest fruit after about 30-34 days when it changes colour.
• Grade and sort the fruit based on quality and condition.
• Dragon fruit plants bear fruit within two years and reach full production in five years.
• Store dragon fruit at around 10ºC for a shelf life of two weeks or at 3ºC to 5ºC for more extended storage.
• Consider a controlled atmosphere or modified atmosphere storage to extend shelf life.
• Overripe fruit can be processed into juice, pulp, or other value-added products.

Not So New in Africa

In Africa, South Africa has embraced the cultivation of dragon fruit, with its production steadily increasing. The warm climate and suitable conditions in regions such as KwaZulu-Natal, Mpumalanga, Limpopo and parts of the Western and Eastern Cape make it an ideal environment for dragon fruit to flourish. Presently, South Africa yields approximately 100 tons of dragon fruit annually. As new plantations come to fruition, the production volume is expected to surge, providing exciting market opportunities for local farmers.

With its fascinating journey from native origins to international acclaim, dragon fruit continues to amaze and inspire people worldwide. The story behind its cultivation and the dedication of farmers who bring this extraordinary fruit to the table add to its allure.

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