Originating in the Americas and widely distributed from the coast of Florida to Brazil, Vietnam was the first country to commercialize dragon fruit, known as dragon pearl fruit (Thang Loy) in their language. Dragon fruit plants arrived in Indonesia around 2000, imported from Thailand, and then cultivated as an agricultural crop in several regions, including Yogyakarta, Malang, Mojokerto, Bogor, and Jember.

It grows ideally in lowlands (0-350 m above sea level), with rainfall ranging from 500-2,000 mm/year. Ideal air temperature is between 26–36°C and humidity between 70–90%. It prefers sandy soil with 20–30% organic matter and a soil pH of 5.5–6.5.

• Epiphytic roots attach to or creep on other plants.

• The stem is triangular in cross-section, reaching a maximum height of 9 m, green, and thorny.

• The flowers are trumpet-shaped and white, located on the tendrils of the stem.

• The fruit is fleshy, finely fibrous, red, with numerous small black seeds, soft in texture, and sweet and slightly sour in taste.

Generative (seed) and vegetative (stem/vine cuttings) propagation is achieved by cutting old, productive vines (at least 2 years old). The vines are cut to a length of 30-35 cm, with the lower end tapered. The cuttings are air-dried for 2-3 weeks to dry the cut wound and then planted directly in the ground.

Antidiabetic, antioxidant, antitumor, treats high blood pressure, smooths skin, improves eye sight, improves heart function.

Flavonoid, thiamin, niacin, pyridoxine, cobalamin, phenolic, betacyanins, polyphenol, carotene, phosphorus, phytoalbumin.