The dragon fruit or dragon pearl was brought to Vietnam (thang loy) by the French from Central America. It was first planted in Malaysia in 1999 and now it is planted in pots, gardens in many in Kuching homes. It can be propagated by stem cutting or by seed.




Dragon fruit is a cactus like plant (from Cacteceae family) which grows like “Medusa’s snake-hair”. There are 3 varieties, white flesh or red flesh with red skin or white flesh with yellow skin. Dragon fruit is rich in fibre, Vitamin C and minerals to aid digestion and has antioxidant properties.

How to eat it? Well, cut across the fruit and scoop the flesh out with a spoon like eating a kiwi fruit. It can be made into juices or cut into pieces for salad or made into jam/jelly.