Dragon fruit, also known as pitaya or strawberry pear, is a vine cactus species belonging to the family Cactaceae. There are three species of dragon fruit in the genus Hylocereus and one species in the genus Selenicereus. Varieties of dragon fruit, including Hylocereus undatus, Hylocereus polyrhizus, and Hylocereus megalanthus. Vietnam, China, and Indonesia are the three major countries contributing to more than 93% of the world's dragon fruit production. In India, dragon fruit cultivation has increased significantly in recent years, with major states like Karnataka, Maharashtra, Gujarat, Telangana, Andhra Pradesh, and West Bengal promoting commercial production. Dragon fruit thrives in tropical climates with an optimum temperature range of 20°C to 30°C and well-distributed annual rainfall of 100- 150 cm. It prefers light acidic soil with a pH ranging from 5.5 to 6.5. The fruit is rich in various nutrients, vitamins, minerals, and dietary fibers, making it a beneficial superfood for weight loss, diabetes control, cholesterol reduction, and strengthening the immune system. Dragon fruit has a short shelf life and should be stored at around 10°C with 93% relative humidity to maintain its quality and freshness for up to 15 to 17 days. Various value-added products can be derived from dragon fruit, such as dragon fruit jelly, jam, seed oil extraction, and even the synthesis of ZnO nanoparticles from dragon fruit peel. Overall, dragon fruit is a versatile and nutritious fruit that has become a significant economic fruit species worldwide, catering to the growing demand for exotic and health-promoting foods.