Cultivation, Nutritional Value, and Health Benefits of Dragon Fruit (Hylocereus spp.): a Review

Abstract

Abstract
This review is planned to discuss the cultivation technology, nutritional values and health benefits of Dragon fruit. Dragon fruit plant has wide adaptability and grown well in slightly heavy texture soils. Plants are commonly propagated by stem cuttings. Flower buds are emerging after 15-18 months of planting and required 28-30 days for blooming. This fruit is popular due to its nutritional value, which is a good source of minerals, glucose, fructose, dietary fiber and vitamins. It strengthens the immune system of the human body and is also used in the treatment of diabetes, heart diseases and in maintaining healthy body weight. The yield and nutritional value of Dragon fruit vary depending on the species, cultivation practices, growing area and harvesting time. Dragon fruit peel has a high potential to be used as a natural dye. Numbers of commercial growers are gradually increasing in different countries due to getting a lucrative price of their product in the markets. At present, little information is available on production aspects of Dragon fruit. Research on different aspects of cultivation and health benefits of this fruit can help to maximize the benefits to worldwide growers and consumers and to expand the market of Dragon fruit.

Full text

International Journal of Horticultural Science and Technology (2021) Vol. 8, No. 3, pp. 239-249
239
International Journal of Horticultural Science and
Technology
Journal homepage: http://ijhst.ut.ac.ir
Cultivation, Nutritional Value, and Health Benefits of
Dragon Fruit (Hylocereus spp.): a Review
Farid Md. Hossain1* , Sharker Md. Numan2 and Shaheen Akhtar3
1. School of Agriculture and Rural Development, Bangladesh Open University, Gazipur, Bangladesh
2. School of Science and Technology, Bangladesh Open University, Gazipur, Bangladesh
3. Department of Community Medicine, Shahabuddin Medical College and Hospital, Dhaka, Bangladesh
ARTICLE INFO
ABSTRACT
Article history:
Received: 9 October 2020
Received in revised form: 16 January 2021
Accepted: 30 January 2021
Article type:
This review is planned to discuss the cultivation technology,
nutritional values and health benefits of Dragon fruit. Dragon fruit
plant has wide adaptability and grown well in slightly heavy
texture soils. Plants are commonly propagated by stem cuttings.
Flower buds are emerging after 15-18 months of planting and
required 28-30 days for blooming. This fruit is popular due to its
nutritional value, which is a good source of minerals, glucose,
fructose, dietary fiber and vitamins. It strengthens the immune
system of the human body and is also used in the treatment of
diabetes, heart diseases and in maintaining healthy body weight.
The yield and nutritional value of Dragon fruit vary depending on
the species, cultivation practices, growing area and harvesting
time. Dragon fruit peel has a high potential to be used as a natural
dye. Numbers of commercial growers are gradually increasing in
different countries due to getting a lucrative price of their product
in the markets. At present, little information is available on
production aspects of Dragon fruit. Research on different aspects of
cultivation and health benefits of this fruit can help to maximize
the benefits to worldwide growers and consumers and to expand
the market of Dragon fruit.
Review paper
Keywords:
Cultural practices,
medicinal values,
nutrient content,
pitaya.
Introduction
Dragon fruit is a vine cactus species belonging
to the family Cactaceae (Patwary et al., 2013).
Its plant is attractive due to its exotic
appearance (Liaotrakoon, 2013). Dragon fruits
are gaining popularity for their nutritional and
medicinal properties (Sonawane, 2017). This
fruit is considered as an important economic
fruit species worldwide due to its nutritional
values (Rifat et al., 2019). The cultivar,
* Corresp onding Authors Email: faridhossain04@yahoo.com
season, climate, cultural practices, water
availability, transport, handling and storage
may affect the bioactive compounds of Dragon
fruit (Franke et al., 2004; Wall, 2006). Dragon
fruit has great potential as a new crop for
Mediterranean growers due to the requirement
of little water and well adaption to the high
temperatures (Trivellini et al., 2020). The
color of red-fleshed Dragon fruits became
pigmented during the ripening process (Rahim
et al., 2009). The fruit is rich in sugars and
antioxidants having good taste and crispy

Farid Md. Hossain e t al. Int. J. Hort. Sci. Technol. 2021 8(3): 239-249
240
properties (Rao and Sasanka 2015). Dragon
fruit is an edible fruit with water-soluble fiber
and contains high level of vitamin C and
antioxidants like Betalains,
Hydroxycinnamates and Flavonoids
(Moshfeghi et al., 2013). It has several health
benefits including its ability to aid in weight
loss, improve digestion, reduce LDL cholesterol
in the blood and strengthen the immune
system. Hydroxycinnamates helps to prevent
cancer and Flavonoidsis acts on brain cells and
blood vessels to reduce the risk of heart
diseases. It also guards against bacteria and
fungi and helps in the overall functioning of
the body (Verma et al., 2017). The origin of
Dragon fruit is the tropical and sub-tropical
forest regions of Mexico and Central and South
America (Mizrahi et al., 1997). This fruit
spread to tropical and sub-tropical America,
Asia, Australia and the Middle East from the
center of its origin. It is well cultivated in
Australia, Cambodia, China, Israel, Japan,
Nicaragua, Peru, Philippines, Spain, Sri Lanka,
Taiwan, Thailand, South-Western USA and
Vietnam (Mizrahi and Nerd, 1999; Nobel and
D la Barrera, 2002). Dragon fruit is also
popular in South East Asia (Patwary et al.,
2013). The cultivation of Dragon fruit is
expanding in recent years due to its health and
economic importance leading to its utilization
as a source of functional materials to provide
phytochemicals with strong antioxidant
capability (Parmar et al., 2019). The
Hylocereus undatus fruits are rich in fiber,
vitamins, calcium, phosphorus, magnesium,
phytochemicals and antioxidants (Mahdi et al.,
2018; Luo et al., 2014; Sushmitha and
Sathyamurthy, 2018). Dragon fruits become
popular in Asian countries for its nutritional
values, attractive feature and color
(Harivaindaran et al., 2008; Hoa et al., 2006).
Cultivation of Dragon fruit has been started in
different districts of Bangladesh due to suitable
tropical climate and seasonal rainfall, light
intensity and soil type. Mass media have
drawn public attention regarding cultivation
and various health benefits and nutritional
effect of Dragon fruit. Research on Dragon
fruit has already been started at Bangladesh
Agricultural Research Institute (BARI), Gazipur
and the Germplasm Center of Bangladesh
Agricultural University (BAU), Mymensingh
(Patwary et al., 2013). There are tremendous
prospects of growing Dragon fruit in different
countries for its environmental suitability. At
present, very few information is available on
production aspects of Dragon fruit
(Karunakaran and Arivalagan, 2019). This
review papers is dealt with the knowledge
regarding the cultivation, nutritional values
and health benefits of Dragon fruit based on
recent updates of philanthropist works and
some of the research findings.
Morphology of Dragon fruit plant
The Dragon fruit plant (Hylocereus spp.) is a
fast-growing evergreen cactus, which reaches
up to 1.5 to 2.5 meters height with leafless
thin vine-like branches. It is a terrestrial or
epiphytic cactus with succulent three-winged
and green stems (Patel and Ishnava, 2019).
The stem is fleshy and vine-like with many-
branched segments. Each segment has three
wavy wings and 1-3 spines or sometimes
spineless (Crane and Balerdi, 2005). Aerial
roots of the plant absorb water and grow on
the underside of stems and keep the stems on
vertical surfaces. Dragon flowers are usually
white in color and fruits are 25 to 30 cm long
and 15-17 cm wide with bell-shaped (Merten,
2003).
The fruit is beautiful with bright red skin
studded with green scales and white or red
flesh with numerous tiny black seeds (Patwary
et al., 2013). It needs support to hold the vine
upward.

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241
Fig. 1. Dragon fruits plant with flower and fruit.
Fig. 2. Dragon fruits of three different colors.
Generally, three types of Dragon fruits are
cultivated in different countries (Fig. 2). All
are leathery and slightly leafy skin. These are
Hylocereus ubdatus (red-skinned fruit with
white flesh), Hylocereus costaricensis (red-
skinned fruit with red flesh) and Hylocereus
megalanthus (yellow-skinned fruit with white
flesh) (Hunt, 2006; Hamidah et al., 2017).
Suitable plant variety for every given country
and the proper cultivation process and
management are hot topic for investigation on
Dragon fruit plant.
Cultivation Technology
Dragon fruit is a semi-epiphytic plant that prefers
a dry tropical or subtropical climate with an
average temperature of 21-29 °C but can
withstand temperatures of 38-40°C and freezing
temperature for short periods. This crop requires
sunshine and rainfall of 600-1300 mm with
alternating wet and dry seasons (McMahon,
2003). The fruit crop is grown around the year in
subtropical and tropical countries. Dragon fruit
plants require suitable environmental factors
especially tropical and sub-tropical
photoperiodic climate, sufficient rainfall, humid
sandy soil, etc. All these factors are also required
for flowering and fruit setting (Nerd and Mizrahi,
1995; Yen and Chang, 1997, Feng-Ru and
Chung-Ruey, 1997). Bangladesh has a
subtropical monsoon climate characterized by
wide seasonal variations in rainfall, high
temperatures and humidity. This climatic

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condition is favorable to grow this nutritious
Dragon fruit plant. Moderate temperatures are
suitable for better fruit growth and scorching
sunlight and full shade hamper the flowering and
fruit setting thus influences the growth and
development of fruits (Mallik et al., 2018). Fruit
splitting, flower dropping, yellowing of the plant
are occurred due to over-irrigation. The plant is
adapted to tropical or arid climates with rainfall
of 30-40 inches and any kind of soil with organic
matter. Dragon fruit propagated through seeds
and stem cuttings. The seedling from seed needs
4-5 years to produce flowers and fruit; whereas
the vegetatively propagated plants produce
flowers within three years (Rao and Sasanka,
2015). The plant blooms only at night, which
can affect the process of pollination. Manual
cross-pollination is needed to ensure fruit set and
development due to a lack of genetic diversity
and the absence of pollinating agents in certain
production areas (Weiss et al., 1994). Flowering
and fruit setting in Dragon fruit are affected by
environmental factors such as photoperiod,
temperature, rainfall, light intensity, and relative
humidity (Mallik et al., 2018). Recommended
cow dung 40 kg, 50 g urea, 100 g TSP, 100 g
MoP, 100 g gypsum and 10 g borax per plant pit
for Dragon fruit is needed for more fruit
production (Rahim et al., 2009). The fruit is
normally planted with vertical support of pillar
and its stem must be attached to the support
with a clip. Pillar with a frame attached on the
top to allow the plant to hang down. Regular
irrigation is important for the plant to build
sufficient reserves to ensure the development of
the fruits (Perween et al., 2018). Under tree
sprinklers with a 1-1.5 m diameter wetting area
to concentrate water into the root zone are
suitable. Dragon fruit takes 28-30 days to mature
after flowering (To et al., 2002). The variety and
flowering time have a great influence on the
physio-morphological traits of Dragon fruit
(Mallik et al., 2018). Flower bud emergence after
15-17 months of planting and 28 d is required
for blooming. Ripened fruits could be harvested
between 30-50 days after pollination (Nerd et al.,
1999; Pushpakumara et al., 2005). A Dragon
fruit plant can bear fruit for up to 25-30 years.
The plant starts yielding fruit between May and
November each year in Bangladesh and the fruit
can also be preserved for at least two months.
Best quality fruits with a big size of more than
400 g even up to 500 g by weight. BAU Dragon
fruit-2 variety exhibited superior performances
on some physio-morphological and chemical
characters than BAU Dragon fruit-1 (Mallik et
al., 2018). No special change in color, flavor,
odor, total soluble solids (TSS) and pH during
the first 4 months of storage at ambient
temperature (27-34 °C) and a little change of pH
was observed after 4th month (Islam et al., 2012).
The fruit changes its peel color from green to red
at the mature stage. Fruit pulp color was red in
HUP-002 variety whereas white in HUP-001
variety (Patwary et al., 2013). It is an easy
income generation crop due to its early and
yielding ability (Thokchom et al., 2019). Dragon
fruit growers can obtain more benefits following
latest farming management practices.
Nutritional Values of Dragon fruit
The nutritional value of Dragon fruit varies
depending on the species, origin and harvesting
time (Liaotrakoon, 2013). Nutritional
composition and the phytochemical properties
of red Dragon fruit significantly differ due to
the influence of the growing environmental
conditions (Nurul and Asmah, 2014). Dragon
fruit contains significant amounts of minerals
such as potassium, phosphorus, sodium and
magnesium; higher than those of mangosteen,
mango and pineapple (Gunasena et al., 2007;
Stintzing et al., 2003; To et al., 1999) and all
sources of vitamins (Choo and Yong, 2011).
Flowering and fruit setting time significantly
affect the quality of fruits, especially on total
soluble solids contents (Mallik et al., 2018).
Mature Dragon fruits have higher TSS, which is
mainly higher in autumn fruits than in summer
fruits (Nomura and Yonemoto, 2005). Dragon
fruit is a good source of minerals, glucose,
fructose, dietary fiber and vitamins (Rao and

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Sasanka, 2015). It is well-known for its rich
vitamin C, phosphorus, calcium as well as
antioxidant contents (Morton, 1987). The fresh
fruit contains 82.5-83.0% moisture, 0.16-0.23%
protein, 0.21-0.61% fat, 0.7-0.9% fiber. 100 g
of fresh fruit pulp contains 6.3-8.8 mg calcium,
30.2-36.1 mg phosphorous, 0.5-0.61 mg iron
and 8-9 mg vitamin C (TFIDRA, 2005). The red
flesh is additionally rich in Betalains, meeting
the increasing trade interest in antioxidant
products and natural food colorant (Perween et
al., 2018). Table 1 shows the components and
minerals contain in 100 g edible Dragon fruits.
Table 1. Nutrient content of 100 g edible portion of Dragon fruits (Thokchom et al., 2019).
Component
Amount
Component
Amount
Water
87 g
Vitamin B1
0.04 mg
Protein
1.1 g
Vitamin B2
0.05 mg
Fat
0.4 g
Vitamin B3
0.16 mg
Fiber
3.0 g
Vitamin C
20.5 mg
Carbohydrate
11.0 g
Calcium
8.5 mg
Iron
1.9 mg
Phosphorus
22.5 mg
The red layer of the fruit has rich sources of
vitamins including B1, B2, B3, C and minerals
(Le Bellec et al., 2006). Moreover, this fruit
has a relatively high antioxidant activity in
comparison with other subtropical fruits
(Davis, 2007). Dragon fruit is rich in nutrients
like vitamin B1, B2, B3, C, high fiber content,
minerals like Ca, Fe, P, with low amount of
carbohydrates and no fats. Whereas, seeds
contain 50% of essential fatty acids namely,
linoleic acid and linolenic acid (Sonawane,
2017). The premature stem of Dragon fruit has
higher in ascorbic acid content compared to
Dragon fruit flesh, which may help to prevent
the risk factors of certain disease like scurvy,
anaemia, weakness (Jaafar et al., 2009).
Dragon fruit could be a substantial source of
pectin in fruit production (Tang et al., 2011).
Nur Izalin et al. (2016) recommended using
Dragon fruit peel pectin as a thickener in food
products such as low viscous food and
beverages. Dragon fruits are accepted globally
for its high sources of polyphenolic
components and antioxidant properties.
Numerous tiny black seeds of these fruits
contained high-quality essential fatty acids
(Ortiz-Hernandez and Carrillo-Salazar, 2012).
Dragon fruit pulp and peel extract have
phytochemical compounds, which have
antimicrobial activity and can be used as a
natural antioxidant (Patel and Ishnava, 2019).
All the mentioned research findings have been
stated that Dragon fruit contains several
vitamins and minerals that are important for a
healthy body.
Consumption of Dragon Fruits
Fruits popularity increases worldwide due to
its attractive colors, sweet, juicy pleasant taste
(Minh et al., 2019). Dragon fruit is best eaten
as raw fresh or dried fruit and sometimes used
as a natural coloring agent in various drinks
and beverages (Sonawane, 2017). Fruit and its
young stems of H. undatus and fresh flower
buds have been eaten as vegetables, while
dried ones are used for local medicine. In
Taiwan, dried flowers are consumed as
vegetables. It also is taken as fresh table fruit
in the form of juice, jam, or preserves
according to the taste needed (Perween et al.,
2018). Fresh and dried skins of Dragon fruit
are rich in pectins and Betalains, making it
natural food thickener and the natural coloring
agent (Sonawane, 2017). The fruits can be
eaten as raw or processed for ice cream,
cookies, candies, jam, wines, shake, for special
beverages or as flavor for all kinds of drinks
and ingredients of various recipes. The flowers
of Dragon fruits have been cooked as soups,
lumpia and ingredient of Filipino viands. The
skin pulps also been processed as embotido,
pickles, jam and be boiled as cleansing drinks.

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The stems and skin pulps can also be processed
to beauty soap (Pascua et al, 2015). It may be
summarized that Dragon fruit has
multipurpose uses.
Health benefits of Dragon fruit
As indicated before, Dragon fruit is healthy and
nutritious for human health due to its essential
nutrients such as vitamins, minerals, complex
carbohydrates, dietary fibers and antioxidants
(Table 2). Studies show that Dragon fruit
promoted the growth of healthy gut bacteria and
Betacyanin which serves as a red or purple
pigment with anti-oxidative properties
(Liaotrakoon, 2013). It is low in calories, zero
cholesterol and full of antioxidants; it minimizes
cardio-vascular heart problems and maintains
blood pressure (Patel and Ishnava, 2019).
Dragon fruit flesh is rich in polysaccharides (Xu
et al., 2016) and mixed oligosaccharides
(Wichienchot et al., 2010); these are acting as
stimulating factors for the growth of Lactobacilli
and Bifidobacteria. These gastrointestinal
microflora are called probiotics and suppress the
growth of gastrointestinal pathogens. Dragon
fruit is also used as a natural probiotic
(Sonawane, 2017). The pulp is juicy and
contains numerous small black seeds. It is also
considered as a potential source of
micronutrients and antioxidants (To et al., 1999;
Mahattanatawee et al., 2006; Lim et al., 2007;
Ariffin et al., 2009: Jaafar et al., 2009; Lim et
al., 2010).
Table 2. Functions of some of the main antioxidants compounds and minerals contained in Dragon fruit.
Components
Amount
Functions
Flavonoids
Red fleshed 46.29 ± 2.47 mg RE/100
g FW & white fleshed 26.71 ± 4.46
mg RE/100 g FW (Senadheera and
Abeysinghe, 2015).
Flavonoids are acts on brain cells and blood vessels to reduce
the risk of heart diseases (Verma et al., 2017). It minimizes
heart diseases and maintains blood pressure (Patel and Ishnava,
2019).
Betalains
42.71 ± 2.48 mg/100 g fresh pulp
(Rodriguez et al., 2015).
Betalains can combat oxidative stress and may have the ability
to suppress cancer cells. It has the ability to aid in weight loss,
improves digestion, reduce LDL cholesterol in the blood and
strengthen the immune system (Verma et al., 2017).
Hydroxycinnamates
Minor amounts of hydroxycinnamic
acids (Mahattanatawee et al., 2006).
Hydroxycinnamates helps to prevent cancer (Verma et al.,
2017).
Carotenoids
(Beta-carotene)
1.4 mg/100 g
(Charoensiri et al., 2009).
Reduced risk of cancer and cardio-vascular diseases
(Aghajanpour et al., 2017).
Lycopene
3.4 mg/100 g
(Charoensiri et al., 2009).
Lycopene inhibiting the cell growth of various human cancer
cell lines (Levy et al., 1995).
Linoleic acid and
linolenic acid
Seeds rich with 50% of essential fatty
acids (Sonawane, 2017).
The seeds of Dragon fruits are high in polyunsaturated fats
(omega-3 and omega-6 fatty acids) that reduce triglycerides and
lower the risk of cardiovascular disorders (Sonawane, 2017).
Vitamin C
White-fleshed 31.11 ± 3.85 mg /
100g FW & Red fleshed 20.00 ± 1.33
mg / 100g FW (Senadheera and
Abeysinghe, 2015).
Regular consump tion of Dragon fruit that contains a high
amount of Vitamin C would help in fighting against cough and
asthma; increases the wound healing properties and quickly
heals the cuts areas; moreover, enhances the immune system
and also stimulate the activity of other antioxidants in the body
(Cheah et al., 2016, Duarte and Lunec, 2005).
Phosphorus (P) and
calcium (Ca)
P 22.5 mg/100g and Ca 8.5 mg/100g
(Thokchom et al., 2019).
Dragon fruit contains high levels of phosphorus and calcium;
which helps to reinforce bones and plays an important role in
tissue formation and forms healthy teeth (Choo and Yong,
2011).
Iron
1.9 mg/100g
(Thokchom et al., 2019).
Red Dragon fruit having so much iron, which increases
haemoglobin and erythrocyte levels in pregnant women
(Nurliyana et al., 2010).

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Dragon fruit promotes the healing of
wounds and cuts. Moreover, this fruit improves
appetite, eyesight and memory of human being
(Rao and Sasanka 2015). It has old-age
retarding properties (Lim et al., 2012; Zhuang
et al., 2012), cancer-preventing effects (Yusof et
al., 2012), positive effects on metabolism,
digestion, immune system, clear vision,
oxidative stress, diabetes and cardiovascular
diseases (Nurmahani et al., 2012). It
strengthens the immune system and is used in
the treatment of diabetes. Medicine made from
its flower and stem improves blood circulation.
The fruit offers numerous nutrients, including
Vitamin C, phosphorus, calcium, fiber and
antioxidants. The nutrients of Dragon fruits
help to control diabetes and lower cholesterol
level and prevent asthma and arthritis. Red
Dragon fruit having much iron to increase
haemoglobin and erythrocyte levels in pregnant
women (Nurliyana et al., 2010). It also reduces
aortic stiffness (Kumar et al., 2018). Dragon
fruit peel has a high potential to be used as a
natural dye (Harivaindaran et al., 2008). Fresh
and dried Dragon fruit skins both are rich in
pectins and Betalains making it natural food
thickener and natural coloring agent. One of the
natural food additive derived from the
disposable part (peel) of the fruit named
‘Dragon Fruit Coloring Powder’ (DFCP) is using
namely as ‘albedo’. So, it does not affect the
natural benefit of Dragon fruit (Moshfeghi et
al., 2013). The ‘albedo’ of Dragon fruit is used
as a conventional method to color rice, milk,
yoghurt, juice, and pastry (Moshfeghi et al.,
2013). It has medicinal values like reducing
hypertension and diabetes (Kumar et al., 2018).
The seeds of Dragon fruits are high in
polyunsaturated fats (omega-3 and omega-6
fatty acids) that reduce triglycerides and lower
the risk of cardiovascular disorders (Sonawane,
2017). Dragon fruit contains a high level of
phosphorus and calcium; it helps to reinforce
bones and play an important role in tissue
formation and forms healthy teeth (Choo and
Yong, 2011). Regular consumption of Dragon
fruit that contains a high amount of Vitamin C
would help in fighting against cough and
asthma; increase the wound healing properties
and quickly heals the cuts areas, enhance the
immune system and also stimulate the activity
of other antioxidants in the body (Cheah et al.,
2016, Duarte and Lunec, 2005). Polyphenolic
compounds are an excellent antioxidant and
bioactive free radical scavengers, playing an
important role in protecting human health
(Barros et al., 2015). Dragon fruit boosts
immunity in individuals due to the presence of
bioactive compounds. Thus, improves physical
and mental health (Jeronimo et al., 2017).
Therefore, it can be concluded that Dragon
Fruit has a lot of health benefits. It can limit
cholesterol level, maintain blood sugar
concentration, prevent colon cancer, improve
kidney function and bone formation, strengthen
the brain workings, increase the sharpness of
the eyes and can be used in cosmetic
ingredients (Sonawane, 2017). Due to its
complex disease-prevention capabilities and
medicinal properties, as well as the abundance
of vitamins and nutrients, the cultivation of this
fruit is rapidly increasing worldwide. The red
Dragon fruit peel powder has potential to
reduce total cholesterol, triglyceride, and LDL-c
and to increase HDL-c levels. Red Dragon fruit
peel powders can be consumed as a supplement
in foods that are expected to maintain a healthy
body and prevent hyperlipidemia (Hernawati et
al., 2018). It presented more environmental
benign antioxidant and act as antibacterial
agents that are significant in the fields of
healthcare, food processing, nutraceutical and
cosmeceutical industries. These effects draw the
attention of medical studies toward using this
fruit in controlling various diseases and vital
health-promoting factors.
Conclusion
This review paper is aimed to introduce the
production of Dragon fruit in a new area
considering the food and economic values.
Dragon fruit has wide adaptability and become

Farid Md. Hossain e t al. Int. J. Hort. Sci. Technol. 2021 8(3): 239-249
246
popular worldwide due to its nutritional value
and health benefits. This fruit crop is grown
around the year in the subtropical and tropical
countries under well-drained media to slightly
heavy texture soils. This fruit is a good source
of minerals, glucose, fructose, dietary fiber and
vitamins. All the components of Dragon fruits
worked all together to strengthen the immune
system of the human body. Environmental
factors have been directly involved in the
flowering and fruit set of Dragon fruit. The
nutritional value of Dragon fruit varies
depending on the species, cultivation area and
harvesting time. Dragon fruit peel has a high
potential to be used as a natural dye. The
prospect of the fruit is bright in the global
market due to the increasing trend of its
consumption. The research of Dragon fruit
should be intensified and extended by
emphasizing its value chain and production
aspects for long term perspective.
Conflict of Interest: The authors have no
conflict of interest.
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