Eager to eat healthy this year, but tired of the same old fruits? Try some dragon fruit. This native of Central and South America, where it's known as pitaya, is gaining popularity in Hawai'i. Delicious and versatile, dragon fruit is eaten fresh but is also used in ice cream and yogurt, and can be made into preserves and juice.

It's the fruit of a climbing cactus that prefers warm, moist climates rich in organic soils. It is propagated primarily through seeds or cuttings.

Want to grow dragon fruit? Cuttings are the way to go — they grow quickly and can produce fruit in six to nine months. Mature stems (six to 12 inches) should be cut at a slant and allowed to cure before planting. A rooting hormone can be applied before placing cuttings into the soil or potting medium.

Using more than one variety helps assure better fruit set, size and cross-pollination. Pitaya are moth-pollinated, but hand pollination helps improve fruit set. Research on new self-pollinated varieties is ongoing. Check with your local nursery for varieties suitable to your backyard.

The plants are grown on the ground or on trellises. Stems typically have spines and form aerial roots that adhere to trellises. From June to October, pitaya produce very large flowers that open in the late afternoon and close up by daybreak.

Soils should be tested for pH and nutrient availability before planting. Apply an organic or inorganic source of phosphorus (0.25 pounds per plant) along with decomposed organic compost (four to six pounds) at planting. A complete fertilizer (16-16-16) rich in nitrogen, phosphorus and potassium can be applied at four- to six-month intervals (0.4-0.5 pounds per plant). Calcium and other micronutrients can be applied to enhance fruit firmness and development.

Water pitaya plants two to three times a week. Uneven watering can result in fruit splitting. Excessive watering results in flower drop and rot.

Few insects affect pitaya production, but the plant is vulnerable to two major diseases. Increase plant spacing to improve air circulation and light penetration to minimize diseaserelated problems.

Unlike banana and papaya, pitaya fruits do not continue to ripen after harvest. So pick the fruit at its peak ripeness (about 30 to 50 days after flowering) for maximum sugar levels. Pitaya can reach full production after five years.

Here's a resolution for you: Eat more locally grown fruits in 2006.