Dragon fruit, commonly known as pitaya, is an increasingly important tropical and subtropical fruit recognised for its high nutritional value, functional attributes and health-promoting potential. The fruit is a rich source of carbohydrates, dietary fibre, essential amino acids and key minerals such as potassium, calcium, magnesium and iron, along with vitamins including vitamin C, folate and vitamin E. In addition to these nutrients, dragon fruit contains a diverse range of bioactive secondary metabolites, notably phenolic acids, flavonoids, betalains, carotenoids and anthocyanins, which are distributed across the pulp, peel and seeds. The review highlights significant variability in nutritional composition and phytochemical content among species, cultivars, growing environments, maturity stages and postharvest conditions. Red-fleshed varieties generally exhibit higher antioxidant capacity and phytochemical richness than white-fleshed types. Evidence from in vitro, in vivo and limited clinical studies demonstrates that dragon fruit and its bioactive compounds exert multiple health-promoting effects, including antioxidant, anti-inflammatory, antidiabetic, antihyperlipidemic, anti-obesity, antimicrobial, antiviral, anticancer and prebiotic activities. Importantly, non-edible parts such as peels, often treated as waste, are valuable sources of dietary fibre, essential fatty acids and natural pigments, offering strong potential for value addition and nutraceutical development. The review emphasises future research priorities focused on genetic improvement through conventional and molecular breeding, genome-editing technologies and improved agronomic and postharvest practices. Overall, dragon fruit emerges as a multifunctional crop with promising applications in functional foods, nutrition security and sustainable agriculture.
Vikas et al. (Mon,) studied this question.