Pitaya usually refers to fruit of the genusStenocereus, whilepitahaya ordragon fruit refers to fruit of the genusSelenicereus (formerlyHylocereus), both in the family Cactaceae.[3] The common name in English – dragon fruit – derives from the leather-likeskin and scaly spikes on the fruit exterior. Depending on the variety, pitaya fruits may have sweet- or sour-tasting flesh that can be red, white, or yellow in color.
These fruits are commonly known in English as "dragon fruit", a name used since 1963, apparently resulting from the leather-likeskin and prominent scaly spikes on the fruit exterior.[4] The fruit is often designated as "Vietnamese dragon fruit" asVietnam is the lead exporter.[5] The fruit may also be known as astrawberry pear.[2][6]
The namespitahaya andpitaya derive from Mexico, andpitaya roja in Central America and northern South America, possibly relating to pitahaya for names of tall cacti species with flowering fruit.[2][7]
Pitaya or dragon fruit is native to the region of southern Mexico and along the Pacific coasts ofGuatemala,Costa Rica, andEl Salvador.[1][2] It was introduced to Indochina by the French around 1860.[8] The dragon fruit is cultivated in East Asia, South Asia, Southeast Asia, the United States, the Caribbean, Australia, and throughout tropical andsubtropical regions of the world.[1][2]
Stenocereus fruit (sour pitayas) are a variety that is commonly eaten in the arid regions of the Americas. They are more sour and refreshing, with juicier flesh and a stronger taste.
The fruit of related species, such asS. queretaroensis and the dagger cactus orpitaya de mayo (S. griseus),[3]: 223–225 are also locally important foods. The fruit of the organ pipe cactus (S. thurberi, calledool by the Seris) is thepitaya dulce "sweet pitaya".
Sweet pitayas come in three types, all with leathery, slightly leafy skin:[3]: 215–216
Selenicereus undatus (Pitaya blanca or white-fleshed pitaya, also known asHylocereus undatus) has pink-skinned fruit with white flesh. This is the most commonly seen "dragon fruit".
Selenicereus costaricensis (Pitaya roja or red-fleshed pitaya, also known asHylocereus costaricensis, and possibly incorrectly asHylocereus polyrhizus) has red-skinned fruit with red flesh.
Selenicereus megalanthus (Pitaya amarilla or yellow pitaya, also known asHylocereus megalanthus) has yellow-skinned fruit with white flesh.
The fruit normally weighs from 150 to 600 grams (5+1⁄2 to 21 oz); some may reach 1 kg (2 lb 3 oz).[9] Early imports fromColombia toAustralia were designated "Hylocereus ocampensis" (or "Cereus repandus", the red fruit) and "Cereus triangularis" (supposedly, the yellow fruit or the three-sided cross-section of the stem).
After a thorough cleaning of the seeds from the pulp of the fruit, the seeds may be stored when dried. The ideal fruit is unblemished and overripe.
Seeds grow well in acompost or potting soil mix – even as a potted indoor plant. Pitaya cacti usually germinate after between 11 and 14 days after shallow planting. As they are cacti, overwatering is a concern for home growers. As their growth continues, these climbing plants will find something to climb on, which can involve putting aerial roots down from the branches in addition to the basal roots. Once the plant reaches a mature 4.5 kilograms (10 pounds) in weight, the plant may flower.[clarification needed]
Commercial plantings can be done at high density with between 1,100 and 1,350 per hectare (445 and 546/acre). Plants can take up to 60 months/260 weeks to come into full commercial production, at which stage yields of 20 to 30 metric tons (22 to 33 short tons) can be expected.[10]
Pitaya flowers bloom overnight and usually wilt by the evening.[11] They rely on nocturnalpollinators such asbats ormoths for fertilization. Self-fertilization will not produce fruit in some species and while crossbreeding has resulted in several "self-fertile" varieties, cross-pollinating with a second, genetically distinct plant of the same species generally increasesfruit set and quality. This limits the capability of home growers to produce the fruit. However, the plants can flower between three and six times per year depending on growing conditions. Like other cacti, if a healthy piece of the stem is broken off, it may take root in the soil and become its own plant.
The plants can endure temperatures up to 40 °C (104 °F) and short periods of frost but will not survive long exposure to freezing temperatures. The cacti thrive most inUSDA zones 10–11 but may survive outdoors in zone 9a or 9b.[2][12]
Selenicereus has adapted to live in dry tropical climates with a moderate amount of rain. In numerous regions, it hasescaped cultivation to become a weed and is classified as aninvasive weed in some countries.[1]
The red and purple colors of someSelenicereus fruits are due tobetacyanins, a family of pigments that includesbetanin, the same substance that givesbeets,Swiss chard, andamaranth their red color.[18][19]
TheUSDA FoodData Central database published their analysis of the nutritional contents of raw Pitaya in 2022.[22] The majority of the fruit by weight is water (87g out of 100g). One serving of100-gram (3+1⁄2-ounce) provides 240 kilojoules (57 kilocalories) of food energy.
^Boning, Charles R. (2006).Florida's Best Fruiting Plants: Native and Exotic Trees, Shrubs, and Vines. Sarasota, Florida: Pineapple Press, Inc. p. 185.ISBN978-1-56164-372-1.
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