This study explores the thermal conductivity of dragon fruit grown in Wardha, Maharashtra, India, using a new experimental approach. In this experiment, we used a method involving the flow of heat over time to measure the thermal conductivity of pitaya fruit. We examined how different factors, like the thickness of fruit slices, their density, and moisture content, affect the outcome. The moisture content ranged from 50 to 90% (wet basis), while the density varied between 920 kg/m3 and 1050 kg/m3. The analysis shows that the thermal conductivity of pitaya fruit increased as both moisture content and temperature rose, ranging from 0.232 W/m°C to 0.597 W/m°C. The experimental values were statistically compared to the standard Sweat and Anderson model, and they showed good agreement.