Dragon Fruit - Red And White Flesh, 45-60 Days Shelf Life, 100% Maturity, Common Cultivation Type

We are the largest exporter, distributor, supplier and trader of dragon fruit in Ho Chi Minh City, Thanh Pho Ho Chi Minh, Vietnam. It is the fruit of several cactus species indigenous to the Americas. "Pitaya" usually refers to fruit of the genus Stenocereus, while "pitahaya" or "dragon fruit" refers to fruit of the genus Hylocereus. These fruits are commonly known in English as "dragon fruit", reflecting its vernacular Asian names. These include the Indonesian buah naga (lit. dragon fruit), the Khmer sror kaa neak (dragon scale), the Thai kaeo mangkon (dragon crystal), the Lao maak manggohn, the Vietnamese thanh long (green dragon), and the Chinese huC lA ng guC (fire dragon fruit) or lA ng zhA guC (dragon pearl fruit). Other vernacular names are "strawberry pear" or "nanettika fruit". To prepare a pitaya for consumption, the fruit is cut open to expose the flesh. The fruit's texture is sometimes likened to that of the kiwifruit because of its black, crunchy seeds. The flesh, which is eaten raw, is mildly sweet and low in calories. The seeds are eaten together with the flesh, have a nutty taste and are rich in lipids, but they are indigestible unless chewed. The fruit is also converted into juice or used to flavour other beverages. The flowers can be eaten or steeped as tea. The mild taste of pitaya flesh is often remarked upon, as it stands in stark contrast to the vibrant exterior.