Selenicereus megalanthus, commonly known as yellow pitaya or yellow dragon fruit, is a tropical cactus fruit native to South America. It has a bright yellow, spiky outer skin and a translucent white pulp filled with small black seeds. Compared to other dragon fruit varieties, its flavor is notably sweeter and more aromatic, with a honey-like taste and a refreshing texture. The fruit is primarily consumed fresh, either by scooping out the pulp or adding it to smoothies, salads, and desserts. Nutritionally, it is rich in vitamin C, fiber, and antioxidants, promoting digestive health and immune function.

Postharvest, yellow pitaya should be stored at 7-10°C with high humidity to extend its shelf life up to two weeks. Unlike red-fleshed dragon fruit, it has a thicker rind, offering better protection against dehydration and bruising. However, exposure to excessive moisture can lead to fungal growth. While it does not produce significant ethylene, it is sensitive to external ethylene sources, which can accelerate ripening. Proper ventilation and careful handling are essential to maintain fruit quality and appearance.