Because the red heart is rich in anthocyanins and has a higher sugar content, the red heart dragon fruit is sweeter than the white heart dragon fruit. Dragon fruit is a perennial climbing succulent. The plant has no main root, and the lateral roots are distributed in the shallow surface soil layer, while there are many aerial roots, which can be climbed and grown. The rootstock is dark green, stout, up to 7 meters long, 10-12 cm thick, and 3-angled. Ribs flattened, wavy edge, stem nodes at the growth of climbing roots, can be attached to other plants to grow, ribs more than 3, each section of the stem node depression with small spines.

The dragon fruit is a tropical, subtropical fruit, light and shade, heat and drought, like fertilizer and barren. In the warm and humid, light-rich environment of rapid growth, spring and summer open field cultivation should be more watering, so that its root system to maintain vigorous growth, in rainy weather should be timely drainage, so as to avoid infection with pathogens caused by stem rot. The stems can also grow on the rocks, the plant is extremely wind-resistant, as long as the bracket is strong enough to resist typhoons.

The dragon fruit originated in Central America, Costa Rica, Guatemala, Panama, Ecuador, Cuba, Colombia and other places. After the introduction of Vietnam, Thailand and other Southeast Asian countries and China's Taiwan Province, Hainan, Guangxi, Guangdong, Fujian, Yunnan and other provinces and regions of mainland China.

The dragon fruit is a tropical fruit, it is best to buy and eat now. In the low temperature of 5 ℃ - 9 ℃, freshly picked dragon fruit without squeezing collision, the preservation period can be more than a month. In 25 ℃ -30 ℃ room temperature state, the shelf life can be more than 2 weeks.