Dragon Fruit Market Summary

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Dragon Fruit Market Overview

Dragon fruit is a fruit of many names, known as pitaya and pitahaya depending on genus, as well as strawberry pear and even night blooming cereus.

It is also called thang loy in Thailand, pitahayah if hailing from Israel, and paniniokapunahou in Hawaii.

Despite this contemporary global spread, dragon fruit is native to Mexico, Central America, and South America and was introduced to Asia via Vietnam by the French in the early 1800s.

In the United States, dragon fruit continues to gain popularity, which is spurring expansion in commercial production.

A number of dragon fruit species are grown around the world, from Asia and the Middle East to Central and South America. Vietnam is Asia’s top producer, primarily growing fruit with bright pink skin and white flesh; other Asian countries cultivating the fruit include Malaysia, the Philippines, Sri Lanka, Taiwan, and Thailand.

Nicaragua and Ecuador both grow significant amounts of a pink-skinned dragon fruit species with deep to light pink flesh. Ecuador also grows a yellow skinned variety with white flesh, which is also cultivated in Colombia. Mexico, Costa Rica, El Salvador, and Guatemala are also seasonal producers.

Other countries that grow pitaya for domestic consumption and export include Australia and Israel. Dragon fruit is often consumed fresh, much like a kiwi, and the plant’s small flower is edible when cooked.

Rich in protein, fiber, iron, and antioxidants, it is a popular ingredient in fruit bars, jellies, juice, yogurt, and smoothies. Red varieties can also be used as a natural dye or colorant.

Dragon Fruit Seasonal Availability Chart

Types & Varieties of Dragon Fruit

While dragon fruit is a cousin of the cactus pear, the two fruits exhibit key differences: first, pitaya seeds are edible, much like kiwifruit; second, the fruit does not typically have spines, instead possessing various colored protective shoots that surround the baseball-sized fruit.

The fresh of dragon fruit can vary from white (with pink or yellow skin) to hot pink or deep red with tiny black seeds. Flavor is associated with the color of the flesh: whitish dragon fruit often has a mild taste while darker, redder fresh can be sweeter and juicier.

As a relatively new entrant to the U.S. tropical fruit landscape, there is still uncertainty about which varieties are optimal for growing domestically.

As a result, there is ongoing research into numerous varietals with colorful names for the expanding U.S. market. Among the candidates are American Beauty, Armando, Bien Hoa Red, Bien Hoa White, Cebra, Colombiana, Delight, Haley’s Comet, Mexicana, Orejona, Physical Gra?ti, Rosa, San Ignacio, Seoul Kitchen, Valdivia Roja, Vietnamese Giant, and Yellow Dragon.

The Cultivation of Dragon Fruit

Growing well in tropical lowlands, the perennial dragon fruit is a type of climbing cactus plant that can live as long as two decades.

The semi-spiny plant can have long, fleshy, triangular stem segments that should be pruned regularly. Commercial orchards need a trellising system to support the plant’s vertical growth and aerial roots.

Pitaya fruits within one year, during the summer months and into the fall (June to October). It can be harvested 30 to 50 days after fruit set.

As a night bloomer, the plant has yellowish-green fragrant flowers that open early in the evening and wilt by daybreak due to light and temperature.

Moths and bats can both pollinate the flowers, but hand pollination is sometimes necessary due to cultivar.

Plants prefer a moist, warm climate and rich soil, and are desirable for their drought tolerance, often needing only 25 to 50 inches of water per year.

Uneven soil moisture, however, can lead to less flowering or fruit splitting, while excessive rain can result in flower drop and fruit rot.

Plants prefer ample sunlight, though too much sun can damage stems if combined with low humidity or inadequate moisture in the soil. Not enough sun can lead to lower quality fruit and reduced production.

Falling temperatures are dangerous too, as plants are sensitive to cold, but can recover from brief exposure to freezing temperatures.

While most dragon fruit is harvested between June and October, the season can be extended by supplemental light from incandescent bulbs in some regions.

Added light induces the plant to keep flowering. Depending on variety, it is best to hand-clip fruit at harvest when well-colored from yellow or pink to red.

Pests & Diseases Affecting Dragon Fruit

As a relatively recent fruit to commercial production in the United States, research into pests and diseases is ongoing.

Thrips can cause serious damage to the outside of the fruit but are currently only found in Florida. The tiny bugs will mark fruit with a stippled pattern that is primarily an aesthetic issue.

The leaf-footed bug can be problematic and is commonly found in Colombia, Nicaragua, and Mexico.

Aphids and ants, scale, and mealybugs can affect production when not controlled, while birds, snails, and rodents can also disrupt growing and subsequent harvests. Producers in Australia use netting to protect ripening fruit from birds.

Soft rot can affect stems and a calcium deficiency has been linked to worsening of this condition in Mexico. Other damage includes the root system when accompanied by additional injuries such as sunburn or other opportunistic diseases.

Cactus virus X can result in reduced growth, such as no new shoots or flowers, enlarged stems, and a darkish-dull green color. Currently, there is no cure and infected plants should be removed.

Other diseases and pathogens include anthracnose, brown spot, canker, and fruit rot.

Storage & Packaging of Dragon Fruit

Dragon fruit can be easily damaged by chilling injury, leading to wilting, browning, and softening if exposed to temperatures between 41°F and 43°F.

To prevent water loss and shriveling, fruit be stored in protective containers.

Once picked, dragon fruit does not continue ripening; postharvest life is up to 4 weeks when properly cooled and stored. At room temperature, fruit will last 4 to 5 days.

Optimal storage temperature varies by variety, with red dragon fruit favoring 50°F and yellow dragon fruit preferring 43°F with optimum relative humidity of 85 to 90%.

High quality dragon fruit will be well-shaped and brightly colored, with firm flesh and bracts.

References: Agricultural Marketing Resource Center, UC Davis Postharvest Technology Center, University of California Cooperative Extension (Ventura County), University of Florida/IFAS Extension, University of Hawaii.