Dragon fruit

Dragon fruit is a perennial climbing cactus that attaches to trellises or host trees by aerial roots and stem pads; its flattened green stems are divided into three ribs (sometimes four to five) with wavy margins and small spines at the areoles, while true leaves are reduced to scales. The large creamy-white flowers open at night, reach 20–30 cm long and are delicately fragrant. The oval berry is 6–12 cm long, with red-pink skin covered by alternate green scale-like bracts; the white (or red, depending on cultivar) flesh is soft and juicy, speckled with tiny black seeds, and red-fleshed cultivars owe their colour to betalains.

Dragon fruit originates from Central America — Mexico and Colombia — and was introduced to Vietnam in the 19th century; it is now grown mainly in Bình Thuận, Long An and Tiền Giang, with Bình Thuận the most famous. The plant tolerates hot to dry tropical climates and prefers well-drained sandy loam. Its main flowering season runs from April to September, and off-season fruiting can be induced with night lighting. The fruit is mostly eaten fresh and also made into juice, smoothies, jam and wine; the flowers and young shoots are eaten as vegetables. Dragon fruit is a key fruit-export crop of Vietnam.