Our Native Pitahaya (Dragon Fruit)
The fiery & unusual Dragon Fruit is a true Costa Rican native – in fact the red-fleshed variety is named ‘Selenicereus costaricensis‘ in honor of our nation. The fruit’s original range extended into the Pacific coast of Costa Rica but, these days, it is cultivated in warm areas all over the world.
Dragon Fruit is loved for her sweet & complex flavors, crunchy seeds, the ease of peeling, and the striking visual presentation of the fruit’s skin.
SO THE DRAGON FRUIT GROWS ON A CACTUS?
Yes – the fruit is produced by several species of climbing cacti in the Selenicereus genus. True to their nature, these are desert fruit – although they also happily grows along the savannahs of central America’s Pacific coast.
Dragon fruit is a climbing cactus. It snakes up rocks, trees, fences, poles, and anything within reach. The plant uses aerial roots to grip its support and climb toward sunlight.
It’s semi-epiphytic, meaning it doesn’t steal nutrients from its host. Instead, it uses nearby structures to elevate itself. When no support is available, it still grows well on its own.
GROWING THE DRAGONFRUIT
Dragon fruit thrives in warm, moderately dry climates with a clear dry season. It grows especially well in Costa Ballena and similar regions along the Pacific Coast from Costa Rica to Southern Mexico, its traditional range.
The cactus tolerates heat up to 40°C and brief cold spells. However, temperatures below 10°C are not ideal. While it prefers moderate moisture, occasional watering helps during dry months.
In Costa Rica, dragon fruit grows from sea level to 1,800 meters, but performs best around 800 meters above sea level. It responds well to compost rich in humus, which supports healthy growth and fruiting.
Methods of Propagation
Dragon fruit, like many cacti, grows easily from cuttings. Take a healthy stem section—about 20 to 25 cm—and it can root in as little as two weeks. This method skips the slow early growth phase, allowing the plant to produce fruit within a year.
Seed propagation, on the other hand, is slow and risky. Many growers overwater seedlings, causing rot. Seedlings are fragile and often die early. Even if they survive, they may take five years or more to fruit. Plus, cross-pollination can result in fruit that differs from the parent plant.
Grafting offers genetic consistency and faster results. However, it’s a skilled technique that requires experience and precision.
For fast, reliable results, cuttings are the best method for growing dragon fruit at home.
Propagation for Amateur Gardeners
For most hobby growers, cuttings offer the simplest and fastest method to grow dragon fruit. A healthy stem guarantees the new plant will match the parent and reach fruiting stage quickly.
Seed propagation suits purists who enjoy starting from scratch. Seeds from quality fruit can grow into new plants, but expect a long wait—up to five years—and possible surprises in fruit type due to cross-pollination.
Tissue culture is ideal for advanced growers. It produces disease-free clones with identical genetics, but requires lab conditions and technical skill.
THE THREE DRAGON FRUIT SPECIES
Three main species of Dragon Fruit have been propagated around the world – and their names can be confusing, with both the skin and flesh color being thrown around:
1 – Selenicereus undatus (Pitaya blanca or white-fleshed pitaya or red pitaya) has pink-skinned fruit with white flesh.
🧊 Flavor: Mild, slightly sweet, sometimes described as a cross between kiwi and pear
🧃 Texture: Soft, juicy, with a crisp seed crunch
🧠 Notes: Least intense in flavor; refreshing but subtle
🌱 Most commonly grown and widely available
🌤 Hardy and adaptable to various climates
🛒 Often found in supermarkets due to high yield and shelf life
2 – Selenicereus costaricensis (Pitaya roja or red-fleshed pitaya or Costa Rican pitahaya) has red-skinned fruit with red / dark red / purplish flesh.
🍷 Flavor: Richer and sweeter than white-fleshed; berry-like with hints of watermelon
🍓 Texture: Creamier and denser, still speckled with crunchy seeds
💥 Notes: More flavorful and visually striking—great for smoothies and desserts
🌞 Requires warmer climates and more sun
🧪 Contains more antioxidants (betacyanins) than white-fleshed
🎨 Often used for natural food coloring due to its vivid hue
3 – Selenicereus megalanthus (Pitaya amarilla or yellow pitaya) has yellow-skinned fruit with white flesh.
🍯 Flavor: Sweetest of all varieties—honey-like with tropical notes
🍬 Texture: Firmer and silkier, with a pleasant crunch from seeds
🌟 Notes: Highly prized for its flavor, though less commonly found
🌵 More delicate and slower-growing
🧤 Skin is thinner and more fragile, making transport tricky
🧑🌾 Often grown by enthusiasts or specialty farms
MYSTIC FLOWERS AND NIGHTTIME POLLINATION
Dragon fruit flowers are large—up to 30 cm wide—and strikingly ethereal. They open at night and wilt by sunrise, lasting for just one single night.
As they bloom, they release a sweet, creamy scent with notes of vanilla, jasmine, and fresh melon. The fragrance intensifies through the night, then begins to fade after midnight, vanishing with the morning sun.
Dragon fruit flowers release scent to attract pollinators, mainly bats, which serve as the primary pollinators. Moths also help fill in the gaps during the night.
Bees, hummingbirds, and other daytime pollinators may visit briefly—around sunset when flowers begin to open, and again at sunrise as they wilt. But these are not peak pollination times, and the flowers haven’t evolved to rely on daytime visitors. Their efforts rarely lead to successful pollination.
In farms, hand pollination is often used to ensure consistent yields, especially when natural pollinators are scarce.
DISHES
Snack
Dragon fruit makes a delicious and refreshing snack. You can enjoy it on its own or mix it into a fresh fruit salad. Its crisp texture and light, tropical flavor pair perfectly with warm climates, making it a favorite in regions like Costa Rica and Southeast Asia.
Drinks & Smoothies
All three types of dragon fruit—white, red, and yellow—make excellent punches & smoothies. But the red-fleshed variety is the clear favorite. It offers a strong, sweet flavor and a vibrant red-purple color that makes every shake visually striking and delicious.
Wine
Dragon fruit wine is popular across Vietnam, Thailand, and the Philippines, where it’s enjoyed for its vibrant flavor and exotic appeal. In Costa Rica, production remains niche, with most wineries catering to the tourist market—but local interest is growing fast.
These wines are mild in acidity and typically contain 10–12% alcohol. They offer a taste that’s both familiar and exotic, with bright colors and light, fruity tropical profiles. Dragon fruit wine pairs beautifully with tropical cuisine and modern fusion dishes, making it a rising star in Costa Rica’s artisanal beverage scene.
Dragon Fruit flowers can be eaten by themselves, as a salad or dish garnish, or can be steeped into a tea.
Jams & Spreads
Dragon fruit works beautifully in jams and spreads. Its sweet flavor, crunchy seeds, and vivid coloring make it an ideal ingredient. The fruit adds tropical flair and visual appeal to everything from breakfast toast to gourmet desserts.
Ready-to-Eat
In many countries, dragon fruit is sold with plastic spoons, making it a ready-to-eat snack. Just slice it open and scoop—no mess, no sticky hands. This simple packaging adds to the fruit’s appeal, especially for travelers and street food lovers looking for a clean, convenient treat.
MYTHS AND SYMBOLISM
Dragon Fruit gets its name from its fiery, scaly skin and pointed tips—features that resemble mythical dragons. In Vietnam, it’s called thanh long, meaning “green dragon.” This name likely helped shape the English term.
Marketers popularized “Dragon Fruit” in the 1960s to make the exotic cactus fruit more appealing worldwide. In Central and South America, the original name was pitaya or pitahaya, from indigenous words meaning “fruit of the vine” or “scaly fruit.”
Today, the fruit also goes by Strawberry Pear. Less commonly, it is known as Belle of the Night, Moonflower, or Cinderella Plant
In Feng Shui, dragon fruit represents prosperity and vitality. Its night-blooming flower, which fades after a single night, connects the plant to lunar energy, dreams, and hidden truths.
In other traditions, dragon fruit symbolizes luck, abundance, and hidden beauty.
Locally, pre-Columbian cultures revered pitaya as both food and symbol. Its brief bloom marked it as a sign of resilience and vitality, and a messenger between worlds.
Our tropical area boasts untold variety of strange, exotic, and tasty produce – a visit to a local fruit stall will leave you speechless! Imagine living in a beautiful, tropical land where each day brings an explosion of new tastes and wonder…and you can make this dream a reality much quicker than you think! Take the first step by browsing our local property listings here. RE/MAX WE SELL PARADISE is your trusted partner in this land of exotic and tropical culinary delights – we are waiting for your call!
Cover photo c/o https://www.pexels.com/@any-lane/
