Dragon fruits

Pitaya
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Cross section of a ripe red pitaya
Hylocereus undatus pitayas at a market stall in Taiwan.A Pitaya (pronounced /pɨˈtaɪ.ə/) or pitahaya (English pronunciation: /ˌpɪtəˈhaɪ.ə/) is the fruit of several cactus species, most importantly of the genus Hylocereus (sweet pitayas). These fruit are commonly known as dragon fruit – cf. Chinese huǒ lóng guǒ 火龍果/火龙果 "fire dragon fruit" and lóng zhū guǒ "dragon pearl fruit", or Vietnamese thanh long (green dragon). Other vernacular names are strawberry pear or nanettikafruit.

If not otherwise stated, this article's content refers specifically to the pitayas of Hylocereus species, or "dragon fruit".
Distribution
The vine-like epiphytic Hylocereus Pitaya producing cacti are native to Mexico, Central America, and South America. They are also cultivated in Asian countries such as Taiwan, Vietnam, Thailand, the Philippines, Sri Lanka and Malaysia. They are also found in Okinawa, Hawaii, Israel, northern Australia and southern China.
Varieties

Selling dragon fruit juice in ThailandStenocereus fruit (sour pitayas) are of more local importance, being commonly eaten in the arid regions of the Americas. They are more sour and refreshing, with juicier flesh and a stronger taste, and are relished by hikers. The common Sour Pitaya or pitaya agria (S. gummosus)[1] in the Sonoran Desert has been an important food source for Native American peoples. The Seri people of northwestern Mexico still harvest the highly appreciated fruit[2], and call the plant ziix is ccapxl – "thing whose fruit is sour". The fruit of related species, such as S. queretaroensis and Dagger Cactus (S. griseus)[3], are also locally important food. Somewhat confusingly, the Organ Pipe Cactus (S. thurberi) fruit (called ool by the Seris) is the pitahaya dulce ("sweet pitahaya") of its native lands, as dragon fruit are not grown there in numbers. It still has a more tart aroma than Hylocereus fruit, described as somewhat reminiscent of watermelon; it has some uses in folk medicine.
Cultivation

Pitaya being grown commercially in southern Vietnam
Cereus repandus plants with Pitaya fruits in Sde Nitzan, IsraelAfter thorough cleaning of the seeds from the pulp of the fruit, the seeds may be stored when dried. Ideally, the fruit must be unblemished and overripe. Seeds grow well in a compost or potting soil mix - even as a potted indoor plant. Pitaya cacti usually germinate between 11 and 14 days after shallow planting. As they are cacti, overwatering is a concern for home growers. As their growth continues, these climbing plants will find something to climb on, which can involve putting aerial roots down from the branches in addition to the basal roots. Once the plant reaches a mature 10 lbs weight, one may see the plant flower.
Fruit

Ripe dragon fruits, VietnamSweet pitayas come in three types, all with leathery, slightly leafy skin:

Hylocereus undatus (red pitaya) has red-skinned fruit with white flesh. This is the most commonly-seen "dragon fruit".
Hylocereus costaricensis (Costa Rica pitaya, often called H. polyrhizus) has red-skinned fruit with red flesh
Hylocereus megalanthus (yellow Consumption
To prepare a pitaya for consumption, the fruit is cut open to expose the flesh.[9] The fruit's texture is sometimes likened to that of the kiwifruit due to the presence of black, crunchy seeds.[9] The flesh, which is eaten raw, is mildly sweet and low in calories.[9] Dragon fruit should not be used to accompany strong-tasting food, except to "clean the palate" between dishes.[citation needed] The seeds are eaten together with the flesh, have a nutty taste and are rich in lipids[10], but they are indigestible unless chewed. The fruit is also converted into juice or wine, or used to flavour other beverages. The flowers can be eaten or steeped as tea. The skin is not eaten, and in farm-grown fruit it may be polluted with pesticides.
pitaya, formerly in Selenicereus) has yellow-skinned fruit with white flesNutritional information

Dragon fruit served in a buffet
Red Pitaya, ready to eatThe typical nutritional values per 100 g of raw pitaya (of which 55 g are edible) are as follows:

Water 80-90 g
Carbohydrates 9-14 g
Protein 0.15-0.5 g
Fat 0.1-0.6 g
Fiber 0.3-0.9 g
Ash 0.4-0.7 g
Calories: 35-50
Calcium 6–10 mg
Iron 0.3-0.7 mg
Phosphorus 16 – 36 mg
Carotene (Vitamin A) traces
Thiamine (Vitamin B1) traces
Riboflavin (Vitamin B2) traces
Niacin (Vitamin B3) 0.2-0.45 mg
Ascorbic acid (Vitamin C) 4–25 mg
They may change subject to cultivation conditions.

The fatty acid compositions of two pitaya seed oils were determined as follows:[10]

"Hylocereus polyrhizus" (probably Costa Rica Pitaya) Hylocereus undatus (Red Pitaya)
Myristic acid 0.2% 0.3%
Palmitic acid 17.9% 17.1%
Stearic acid 5.49% 4.37%
Palmitoleic acid 0.91% 0.61%
Oleic acid 21.6% 23.8%
Cis-vaccenic acid 3.14% 2.81%
Linoleic acid 49.6% 50.1%
Linolenic acid 1.21% 0.98%

Particularly red-skinned pitayas are a good source of Vitamin C.[12]
Pitayas are rich in fiber and minerals, notably phosphorus and calcium. Red pitayas seem to be richer in the former, yellow ones in the latter.[12]
The seeds are rich in polyunsaturated fatty acids, and in particular Red Pitayas contain very little saturated fat.[10]
Pitahayas also contain significant quantities of phytoalbumin antioxidants, which prevent the formation of cancer-causing free radicals.[13]
In Taiwan, diabetics use the fruit as a food substitute for rice and as a source of dietary fibre.[8]
Pitaya supposedly increases excretion of heavy metal toxins and lowers cholesterol and blood pressure. Eaten regularly, it is credited with alleviating chronic respiratory tract ailments.[8]h.
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