The Hylocereus undatus better known as Pitaya or Dragon Fruit, is a fascinating plant that enchants botanical enthusiasts with its exotic beauty and unique characteristics. Native to the tropical regions of Central and South America, it has adapted perfectly to other tropical environments, such as those of the Au Bois Vert botanical garden in Ivato, not far from Antananarivo. With its fleshy, segmented, climbing stems, this astonishing cactus immediately catches the eye and stands out as a real gem among the many plant species present.
First of all, what’s most impressive about this plant are its spectacular flowers. These beautiful, bewitchingly fragrant flowers only open at night, creating a mysterious atmosphere in the garden. What’s more, their blossoming, which takes place between May and October, is a highlight for visitors. These nocturnal flowers naturally attract specific pollinators, such as bats and certain moths, ensuring fruiting. Then come the fruits, the famous pitayas with their bright pink skin and green scales, which conceal a white or red pulp studded with small black seeds.
Moreover, cultivating Hylocereus undatus, or Pitaya, is relatively simple. It thrives in well-drained soils and requires a sunny exposure to perform at its best. At the Au Bois Vert botanical garden, this plant finds an ideal setting, at the heart of a carefully tended environment. The botanical garden, where you can also stay at the hotel of the same name, offers a unique experience combining nature, comfort and discovery. Visitors benefit not only from the botanical richness of the site, but also from the quality services of a renowned establishment in Ivato.
Plant use
The pitaya, or dragon fruit, is much more than a decorative plant. In fact, it stands out for its multiple uses, starting with its delicious fruits, renowned for their nutritional richness. Its juicy pulp is packed with vitamin C and essential minerals like magnesium, making it an excellent food for maintaining good health. The small black seeds are a great source of essential fatty acids and add a pleasant texture when the fruit is eaten fresh. In the culinary world, pitaya is gaining increasing popularity. It is often used to make colorful smoothies, refined desserts, and even exotic fruit salads. In well-known establishments such as the restaurants and lodges in the Ivato area—particularly those connected to the Au Bois Vert hotel—this fruit is highlighted in culinary creations that captivate both in flavor and presentation. With its vibrant skin and striking flesh, pitaya allows for visually stunning dishes, perfect for impressing guests. Moreover, pitaya is also recognized for its medicinal benefits. Its hydrating and antioxidant properties make it valuable for skin health, while its high fiber content supports digestive regulation. In the Au Bois Vert botanical garden, this plant is showcased as a perfect example of a species that combines beauty, utility, and environmental respect. It wonderfully illustrates the role biodiversity plays in meeting our daily needs while promoting a sustainable and ecological approach.
Key information
| Common name | Pitaya, Dragon Fruit |
| Scientific name | Hylocereus undatus |
| Origin | Central and South America |
| Natural habitat | Tropical regions, well-drained soils |
| Life cycle | Perennial plant |
| Flowering period | Night, generally between May and October |
