Dragon fruit, otherwise known as pitaya, are native to Mexico. The plant is now cultivated in locales as diverse as Cambodia, Thailand, Taiwan, Malaysia, Vietnam, Sri Lanka, the Philippines, Indonesia and Bangladesh.
Despite the dragon fruit being native to Mexico, it is prolific in Central America and Asia. Peak dragon fruit season is in the summer, but as a consequence of its varied cultivation locations dragon fruit is available year-round. The flowers of the dragon fruit plant bloom overnight. If not pollinated over the course of that night, they will wilt by morning. Bats or moths usually serve as their pollinators due to the flower's night bloom.
Dragon fruit can handle temperatures up to 104 degrees Fahrenheit and as low as 30 degrees Fahrenheit as long as the exposure is brief. Overwatering and excessive rainfall are threats to the dragon fruit. Additionally, birds and bacteria also serve as pests. Dragon fruit is relatively resilient, however, when compared to other fruits.
Dragon fruit is sometimes compared to the kiwi based on the texture of the flesh. Within the pink and green exterior of the dragon fruit, one generally finds light colored white flesh juxtaposed against black seeds. Typically, when eating a dragon fruit raw, one eats the seeds along with the flesh.