Dragon fruit from Vietnam is not only a familiar fruit but also a symbol of tropical agriculture, bringing enormous economic value to the country. With its bright skin resembling dragon scales and juicy, sweet, refreshing flesh, Vietnamese dragon fruit has conquered the taste buds of millions of consumers worldwide. As the largest dragon fruit exporter globally, Vietnam accounts for more than 95% of the market share, with export turnover reaching around 600 million USD in 2024 alone.
Beyond that, Vietnamese dragon fruit also stands out thanks to its high nutritional value, diverse health benefits, and important role in local cuisine and culture. In this article, we will explore everything about Vietnamese dragon fruit, from its historical origins to preservation methods, helping you better understand this “super fruit.”
History and Origins of Vietnamese Dragon Fruit
Vietnamese dragon fruit originates from a cactus species native to Central and South America, specifically Mexico, where it is known as pitahaya. The name “thanh long” (meaning “green dragon”) comes from the fruit’s appearance, which resembles the dragon scales in Eastern legends. The plant was introduced to Vietnam in the early 20th century by French missionaries. At first, dragon fruit was grown mainly as an ornamental plant in the South, but during the 1980s–1990s, it began to be cultivated widely as a fruit crop thanks to its drought resistance and high productivity.
Binh Thuan known as the “capital of Vietnamese dragon fruit” witnessed the rapid expansion of this crop. From just a few hectares, the province now has more than 30,000 hectares, accounting for nearly 70% of the country’s total dragon fruit area, with an estimated output of 570,560 tons. Other important growing regions include Tien Giang, Long An, and Ben Tre, where modern farming practices such as drip irrigation and the use of biological products are applied. (source: thanhlongsachhoale.com)
The growth of Vietnamese dragon fruit has been driven not only by favorable tropical conditions abundant sunshine and sandy soil but also by international promotion campaigns. By 2025, dragon fruit had become the “white gold” of Vietnamese farmers, contributing to fruit and vegetable export revenues exceeding 7 billion USD. However, the industry also faces challenges such as climate change and heavy reliance on the Chinese market, prompting efforts to diversify exports to Europe and the United States.
Popular Types of Dragon Fruit in Vietnam
Vietnam proudly boasts a wide variety of dragon fruit, from traditional to genetically bred types, catering to both domestic and export demands. Below are the most popular varieties:
- White-fleshed dragon fruit (Hylocereus undatus):
The most classic type, accounting for 70% of total production. Oval-shaped fruit with pink-red skin and ivory-white flesh dotted with tiny black seeds. Crisp texture, mildly sweet flavor, weighing 300–500g on average. Suitable for fresh consumption or smoothies. - Red-fleshed dragon fruit (Hylocereus costaricensis):
Originally introduced from Taiwan, featuring an attractive magenta-red flesh, richer in antioxidants than the white-fleshed type. Larger fruit (500–800g), sweeter taste, and fewer seeds. Known as the “export star” to Europe thanks to its striking color. - Purple-fleshed dragon fruit (Hylocereus polyrhizus):
Green-skinned fruit with pink-purple flesh and a well-balanced sweet-sour flavor. Grown widely in the Mekong Delta, weighing 400–600g, and rich in vitamin C. - Yellow-skinned dragon fruit (Selenicereus megalanthus):
A rare type with golden-yellow skin when ripe and juicy white flesh. Flavor is mildly sweet with a subtle tartness. Smaller in size (200–400g) and favored in premium markets such as the U.S. - Mutant dragon fruit:
A newly bred variety producing extra-large fruits up to 1.5kg. Yellow skin with green-tipped scales, thick white flesh, high yield, and strong disease resistance. Currently being expanded in Binh Thuan.
Each variety of Vietnamese dragon fruit has its own distinct characteristics, from appearance to economic value. For example, the red-fleshed type is prioritized for export due to its high betalain content, while the white-fleshed type dominates the domestic market thanks to its affordability.
Nutritional Value of Vietnamese Dragon Fruit
Vietnamese dragon fruit is a rich source of nutrients with low calories, making it an ideal choice for a healthy diet. Based on the analysis of 100g of fresh fruit, the main components include:
| Nutrients | Amount | % Daily Value (RDI) |
|---|---|---|
| Calo | 57 kcal | 3% |
| Carbohydrate | 15g | 4% |
| Dietary Fiber | 3g | 12% |
| Protein | 0.36g | 2% |
| Vitamin C | 5%DV | 58% |
| Magie | 2%DV | 20% |
| Iron | 1%DV | 4% |
| Kali | 272mg | 8% |
Source: Data from Healthline. Red-fleshed dragon fruit is richer in betalains, while the white-fleshed variety provides more soluble fiber. With 85% water content, the nutritional value of dragon fruit helps keep the body hydrated without causing weight gain. This is why dragon fruit is recognized by the WHO as a tropical “superfood.”
Health Benefits of Consuming Dragon Fruit
Regularly eating Vietnamese dragon fruit brings numerous health benefits, thanks to its high content of antioxidants such as vitamin C, carotene, and polyphenols.
First, it boosts the immune system: one fruit provides over 50% of the daily vitamin C requirement, helping fight infections and reduce inflammation.
Second, dragon fruit greatly supports digestive health. Its soluble fiber (pectin) promotes bowel movements, prevents constipation, and helps with irritable bowel syndrome. Dragon fruit is an excellent source of fiber, which can soften stools and act as a mild laxative, similar to some other fruits.
Third, dragon fruit helps regulate blood sugar and improves cardiovascular health. With a low glycemic index (GI = 48), it is ideal for diabetics, while potassium helps lower blood pressure. Betalains in the red-fleshed variety may also reduce the risk of colon cancer by inhibiting abnormal cell growth.
In addition, dragon fruit promotes healthy skin and hair due to its vitamin B and iron content, reducing premature aging. For pregnant women, the iron in dragon fruit supports hemoglobin production and lowers the risk of anemia. However, individuals sensitive to histamine should limit consumption, as it may cause itching.Overall, Vietnamese dragon fruit is considered a “natural remedy” for a healthy lifestyle. (Health benefits and nutrition of dragon fruit – WebMD.com).
Dragon Fruit in Vietnamese Cuisine
Vietnamese dragon fruit is not only enjoyed fresh but also serves as a creative ingredient in cuisine, from savory to sweet dishes. In the Tet five-fruit tray, dragon fruit symbolizes prosperity thanks to its “dragon-like” shape. Popular dishes include:
- Dragon fruit smoothie
Ripe dragon fruit blended with yogurt and honey creates a refreshing smoothie, providing vitamins and probiotics for digestive health. - Dragon fruit jelly
Red dragon fruit blended and mixed with agar powder, a touch of sugar, and lime juice, resulting in a naturally colorful dessert with a mildly sweet and tangy flavor. - Dragon fruit juice
Freshly pressed dragon fruit with a few slices of lime or mint leaves makes a vitamin C-rich drink, perfect for hot days. - Dragon fruit bread
Bread dough infused with red dragon fruit pulp creates an eye-catching natural pink-purple crust. Filled with fresh cream or cheese, this “fusion” delight once went viral among Saigon’s youth. - Dragon fruit ice cream
Ripe dragon fruit purée mixed with milk and cream, then chilled, produces naturally sweet, fiber-rich ice cream that is refreshing and low in fat.
In addition, Binh Thuan dried dragon fruit is a popular specialty gift, retaining its delicate sweetness. Dragon fruit in Vietnamese cuisine is now reaching the global stage, with Michelin-starred chefs incorporating it into gourmet salads.
Cultural and Social Role of Dragon Fruit in Vietnam
Vietnamese dragon fruit is not only an economic crop but also a cultural symbol, bridging tradition and modernity. In Vietnamese culture, dragon fruit is associated with the image of the dragon — a national sacred creature symbolizing strength and good fortune.
The dragon has existed for thousands of years in the consciousness of the Vietnamese people, through the legend of Lạc Long Quân and the Four Sacred Animals (Long, Lân, Quy, Phụng). The name “thanh long” (green dragon) derives from its dragon-scale-like skin and vibrant color, representing prosperity. On the Tet five-fruit tray, Vietnamese dragon fruit symbolizes growth and luck. The dragon is also connected with water and fertility, reflecting the identity of wet-rice agriculture.
From a social perspective, Vietnamese dragon fruit promotes sustainability and gender equality as women actively participate in cultivation, while also contributing to poverty reduction in the Mekong Delta. During COVID-19, the industry maintained supply chains and supported rural labor. Dragon fruit thus serves as a comprehensive driver of social development.
Popularity and Export of Vietnamese Dragon Fruit in 2025
In 2025, Vietnamese dragon fruit rose to become the country’s leading fruit export, surpassing even durian. According to the Vietnam Fruit and Vegetable Association, dragon fruit exports reached USD 93.8 million, accounting for 14.3% of total fruit and vegetable export value in the January–February period. In February alone, dragon fruit exports brought in USD 35 million, representing 13.6% of the sector’s monthly export turnover. The surge in dragon fruit exports occurred as durian exports fell significantly, dropping to third place — marking dragon fruit’s takeover as Vietnam’s top fruit export. (source: vietnamnews)
China remains the main market (85%), driven by GlobalGAP standards, while exports are expanding to the UK, Germany, and Australia. Its growing popularity has been supported by promotion and processed products such as dried dragon fruit, with projections to exceed USD 600 million annually. Heavy reliance on China is pushing diversification into the U.S. market, where dragon fruit is recognized as a nutrient-rich “superfruit.” Favorable climate conditions and advanced technology continue to elevate its brand value.
How to Select and Store Fresh Vietnamese Dragon Fruit
Choose high-quality Vietnamese dragon fruit to fully enjoy its health benefits: prioritize fruits that feel heavy in the hand, with smooth, shiny pink-red or yellow skin, free from cracks or bruises. Check for fresh green “scales,” and gently shake — a subtle rattling sound indicates natural ripeness. Avoid fruits that are soft or have an unusual odor.
Storage: At room temperature, dragon fruit lasts 3–5 days in a cool, airy place. In the refrigerator, it can stay fresh for 7–10 days when kept in a paper bag. For export, Modified Atmosphere Packaging (MAP) can preserve it for up to 20 days. This ensures optimal crispness and nutritional value of dragon fruit in Vietnamese cuisine. (Dishes with Dragon Fruit: How to Select, Store, and Enjoy Tropical Delights).
Future and Challenges of Vietnam’s Dragon Fruit Industry
The future of Vietnamese dragon fruit is not just a story of acreage and output: it is a transformation journey from “raw agricultural produce” to a streamlined, sustainable, and traceable value chain. With the right strategies, the industry could reach an export turnover of around USD 700 million by 2026 through product diversification, market expansion, and higher farming standards.
The current strengths lie in three pillars:
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Tropical climate advantages and production experience.
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High potential for deep processing — particularly organic juice and other value-added organic products.
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Market opportunities under CPTPP and trade agreements with the U.S. and EU, making entry into premium retail channels more feasible. Adoption of standards such as GlobalGAP and traceability systems will serve as a passport for Vietnamese dragon fruit to move deeper into international supply chains.
However, the path ahead presents clear challenges. Climate change is altering rainfall patterns, leading to droughts and diseases; storage and logistics costs remain barriers to accessing distant markets. In addition, competition from South American countries like Ecuador is intensifying, as they expand exports with lower costs and staggered harvest seasons, distorting the global market.
Conclusion
Vietnamese dragon fruit is truly a treasure of both nature and human effort — from its diverse varieties packed with rich nutritional value, to its health benefits that support immunity and digestion, as well as its prominent role in Vietnamese cuisine and cultural identity. With impressive export figures in 2025 and a promising path toward sustainable growth, this fruit not only reinforces its economic position but also carries Vietnamese heritage to the world.
Enjoy Vietnamese dragon fruit today — not only to savor its uniquely refreshing sweetness but also to support local farmers and contribute to the nation’s green development journey. Are you ready to discover this tropical “superfruit”?
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