Dragon Fruit are native to Central and South America where they are known as Pitaya or Pitahaya.

They are one of the most widely distributed members of the cactaceae family, and are now found on six continents.

There are three species of Dragon Fruit in the genus Hylocereus and one species in the genus Selenicereus.

Varieties of Hylocereus guatemalensis, Hylocereus polyrhizus, and Hylocereus undatus as well as hybrids of these three species are grown commercially worldwide. Selenicereus megalanthus is grown commercially on smaller scales in South America and is especially popular in Columbia.

The Dragon Fruit flesh can be white, red, or magenta all to varying degrees dependant upon variety.

The red fleshed varieties contain lycopene which is a natural antioxidant known to fight cancer, heart disease, and lower blood pressure. Despite the health benefits and its spectacular appearance, the fruit has gone virtually unnoticed for centuries. Today it is the leading fruit export of Vietnam. It has even caught the attention of Snapple, Tropicana, and Sobe which are just a few of the major labels that have incorporated dragon fruit into their bottled fruit drinks.

The sensation surrounding this fabulous fruit can be attributed to a legend created by ingenious Asian marketers.According to the legend the fruit was created thousands of years ago by fire breathing dragons. During a battle when the dragon would breathe fire the last thing to come out would be the fruit. After the dragon is slain the fruit is collected and presented to the Emperor as a coveted treasure and indication of victory. The soldiers would then butcher the dragon and eat the flesh. It was believed that those who feasted on the flesh would be endowed with the strength and ferocity of the dragon and that they too would be coveted by the Emperor.

It is written that the dragon’s flame originates deep within its body near the base of its tail. The meat from this part of the dragon was the most desirable and most sought after portion. Only the officers of each division would be privy to this cut of meat. The ancient Chinese called this cut the “jaina,” which translates literally to “the sweetest and best tasting.” The jaina was treasured by all who were privileged enough to taste it, and it is believed that man’s thirst for the jaina is what led to the destruction and eventual extinction of all of the dragons.

The name conjures up a magnificent fruit, almost requiring courage to eat, and it's appearance is astounding and seems to confirm this. Rather than a dragon, the fruit looks more like a red and feathery bird of paradise or the most exotic of tropical flowers. Slicing it open in half reveals a translucent white gelatinous mass evenly distributed throughout with innumerable, tiny black seeds, which serves to reinforce the promise of wildly delicious fruit.

It may be served in a number of ways but upon savoring the flesh it immediately becomes clear that the so-called dragon fruit is all show and not a contender at all in the contest of world's most delicious fruits.

There is a good explanation for this, for the dragon fruit is not a native to Southeast Asia and Taiwan, where it is extensively cultivated, but rather it comes from a cactus-like succulent native of Mexico and South America. Typical of fruits from succulents (there is interesting ecological reasons for this) the dragon fruit is watery, bland, and full of easily edible seeds. Unfortunately, though I have heard some describe the fruit as pleasantly fragrant and sweet like raspberries, (one wonders if their pockets were lined by the dragon fruit industry), I have mulled over numerous adjectives for the dragon fruit and the best one I can come up with, sorry to say, is tasteless.

Not that the fruit doesn't have great value. Visually stunning, it makes an outstanding garnish in almost any dining arrangement. For that matter, it could add exotic beauty to a floral arrangement as well. It's fruit is visually interesting and cubed may be used successfully when folded into fruit salads. Why it has been ignored in its native climes and cherished in Cambodia, Vietnam, and Taiwan is anybody's guest.