In Brazil, dragon fruit, known for its scale-like segments, is making waves as an exotic, high-value commodity. This member of the Cactaceae family comes in three species, varying by fruit size, skin, and pulp color: Seleniceries undatus with white pulp and yellow skin, Hylocereus polyrhizus featuring white pulp beneath pink skin, and Hylocereus megalanthus, distinguished by its red pulp and pink or reddish skin.
Agronomist and fruit producer Dejalmo Prestes, also the technical director of Brazil's Association of Pitaia Producers, identifies three primary regions for dragon fruit cultivation. The North leads with production spanning 10 months annually, followed by the Center-South and South regions, producing for 8 and 6 months, respectively, with the latter focusing on February.
Its nutritional benefits have propelled dragon fruit's popularity in Brazil, offering antioxidants, omegas, and fiber—key components of a healthy diet. Prestes emphasizes, "It's the good fruit!", citing its omega 3-rich seeds that combat bad cholesterol and foster cardiovascular health. The fruit's sweet, mild flavor is a favorite among weight loss enthusiasts due to its low calorie content and digestion-slowing properties. Beyond fresh consumption, dragon fruit finds its way into juices, ice creams, salads, jellies, and sweets, making it a versatile addition to the Brazilian diet.
Source: abrafrutas.org