Since the day i saw this fruit in China town in NYC, i was just very curious about this fruit and i am trying & testing different recipes that i can use this fruit in various ethnic cooking & pastry production. The fruit is juicy, with a subtle fruity flavors. Red Pitaya is pleasant to eat and when sliced the fruit is especially attractive.The fruit is popular eaten chilled, out of hand. It is also used to flavor drinks and pastries. Unopened flower buds are cooked and eaten as vegetables.

The exact origin of this dragon fruit is unknown, but is likely from Southern Mexico through Belize, Guatemala, El Salvador and Costa Rica. It is cultivated around the world in tropical regions. Native to Mexico and Central and South America, these vine-like cacti are also cultivated in Southeast Asian countries such as Vietnam, the Philippines, and Malaysia. They are also found in Taiwan, Israel, and southern China. This fruit only blooms at night; they are large white flowers that are often called Moon flower or Queen of the Night.

I have found this interesting site for all different varieties of this fruit

Watch this !

Here is a chutney recipe i tried which is pretty interesting:

Exoctic fruit chutney by Hari Nayak

6 c prepared dragon fruit (peel and chop)
1½ c cider vinegar
1½ c granulated sugar
¾ c dark brown sugar
1½ c chopped onion
½ c raisins
3 tart apples, peeled, cored and chopped
4 garlic cloves, minced
1 tsp ginger root, finely minced
1½ tsp ground cinnamon
1 tsp mustard seed
½ tsp each: cayenne, ground cloves and allspice
¼ tsp each: ground pepper and salt

Combine dragon fruit, vinegar, sugars, onion, raisins, apples, garlic, ginger root, cinnamon, mustard seed, cayenne pepper, cloves, allspice, pepper and salt in a large stainless steel or enamel saucepan. Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring occasionally, 20 to 25 minutes or until mixture is thick.

A good recipe for canning & preserving.

Dragon Shrimp Salad by Hari Nayak

1/2 pound dragon fruit, sliced
1/2 pound (21-30) size shrimp, shelled, deveined and cooked with tails intact
1/2 cup each finely julienned radish and pomegranate
1/2 head lettuce
lemon ginger dressing

Arrange all ingredients in shallow lettuce-lined salad bowl. Serve with lemon ginger dressing. Makes 3 to 4 servings.

Lemon ginger dressing: Combine 2 tablespoons each oil, vinegar and lemon juice. 1 tablespoon honey, 1 teaspoon grated ginger, 1/2 teaspoon salt and 1/8 teaspoon pepper.
Mix well.

Makes about 1/3 cup.