For the past couple of years, the consumers of Sri Lanka, especially in the supermarkets, were presented with a peculiar type of fruit, red in colour, generally round in shape, slighter bigger than a mango, but with soft leaflets protruding from the fruit. The fruit is dragon fruit, a new commercial crop introduced to Sri Lanka less than 10 years ago. The current fruit season is almost over and the next season will be in June 2014.The fruit when cut open shows a two to three mm thick skin, with juicy white flesh and tiny black seeds distributed across the flesh. Almost 90% of the weight can be consumed; and being low in calories it is ideal for weight watchers. The fruit, which is eaten raw, is mildly sweet with a nutty flavour; the seeds are eaten together with the flesh. Dragon fruit can also be consumed with yoghurt, ice cream, as a smoothie or to flavour other beverages.Dragon fruits are rich in vitamin C, and it is claimed that eating helps strengthen the immune system and promotes faster healing of bruises and wounds; eating it on a regular basis will also help ward off chronic respiratory disorders such as asthma and cough.The fruit is high in fibre and low in cholesterol, saturated fat and trans-fat, so regular consumption will help manage blood pressure and control cholesterol levels. The fruit is excellent for diabetics, is considered to be a health food and is popular with the elderly. The dragon fruit which contains a wide range of minerals is also highly recommended for pregnant mothers.