Dragon fruit, also known as pitaya, is native to southern Mexico, Guatemala, Costa Rica and El Salvador. It grows on several different species of cactus. Despite its origins in Southern America, it is most widely produced and consumed in Asia, with China the world’s biggest consumer. Vietnam is currently the world’s biggest producer and exporter of the fruit. Here, it is called ‘thanh long’, which translates to ‘dragon’s eyes’, and is believed to be the origin of its common English name.
‘Dragon fruit’ has been used since the early 1960s to describe the fruit, likely due to its leatherlike skin and prominent spikes. In some regions, the fruit may be known as a strawberry pear. The fruit generally weighs between 150g and 600g. The ideal fruit is unblemished and overripe.
VARIETIES
Stenocereus fruit (sour dragon fruit) is a variety that is commonly eaten in the arid regions of the Americas. They are reportedly sourer and refreshing, with juicier flesh and a stronger taste, than the Selenicereus variety.
Selenicereus undatus (white-fleshed dragon fruit) is perhaps the most well-known variety, and has pink-skinned fruit and white flesh. Selenicereus costaricensis (red-fleshed dragon fruit) is red-skinned with red flesh. Selenicereus megalanthus (yellow dragon fruit) has yellow skin and white flesh.
CULTIVATION
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