Nutritional Value and Market Preferability in Dragon Fruit

Dragon fruit is a seasonal fruit. These fruit are mostly available around July to November. This miracle fruit is gaining popularization by leaps and bound day by day due to its nutritive value and good medicinal health benefits. Two species (Hylocereus undatus and Hylocereus polyrhizus) comprise most of the production. Dragon fruit is enjoyed as a fresh fruit or juice but also is valued as a natural food colorant. Sweet pitayas have a creamy pulp and delicate taste. Pitaya can be converted into juice, jam, ready-to-serve beverage, nectar, squash, red wine, etc. The flowers can be eaten or steeped as tea. Hylocereus undatus fruit is highly appreciated when served chilled and cut in half to reveal the attractive colours. The pulp is firm and crisp with a delicately sweet and lingering taste. The juicy pulp can also be mixed with milk or sugar used in marmalades, jellies, ices and Introduction3soft drinks. Dragon fruit can be used to produce industrialized products such as preserve, ice cream, sherbet syrup, candy, pastry, spread, ketch up, fruit juice as well as wine. Processed products can be produced from fresh fruit pulp or frozen pulp.