It’s a mystery why Dragon fruit, a.k.a. pitaya, has gone virtually unnoticed for centuries. From the cactus family, dragon fruit are native to Central and South America, but are now cultivated in tropical regions around the world. This exotic beauty has an intense shape and color and is usually dark red or yellow and covered in scales. The interior has a sweet, crunchy pulp that contains lycopene, a natural antioxidant known to fight cancer, heart disease and lower blood pressure. Vietnam is the leading exporter, where dragon fruits were once grown to be eaten only by royalty. The fragrant flowers of the dragon fruit plant only bloom at nighttime when pollination happens, allowing the fruit to emerge. The dragon fruit is best eaten by cutting the fruit in half and scooping out the flesh, which is very tasty and refreshing. They can also be juiced and added to cocktails. In fact, major bottlers from around the world have discovered the appeal of dragon fruit and a broad spectrum of drinks have popped up in supermarkets around the globe.