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Fresh ripe dragon fruit in Vietnam. 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 as Hylocereus undatus) has pink-skinned fruit with white flesh. This is the most commonly seen "dragon fruit".
Selenicereus undatus, the white-fleshed pitahaya, is a species of the genus Selenicereus (formerly Hylocereus) in the family Cactaceae [1] and is the most cultivated species in the genus. It is used both as an ornamental vine and as a fruit crop – the pitahaya or dragon fruit. [3]
Stems waxy-white without horny margins. Flowers ca. 30 cm long with large bracts, usually with purple margins. Fruit red with purple pulp. Costa Rica, Nicaragua and Panama. Selenicereus dorschianus Ralf Bauer: Mexico [9] Selenicereus escuintlensis (Kimnach) D.R.Hunt: Stems green not glaucous, brown-margined. Flowers 28–31 cm long, 24–36 cm ...
Under that peel, you’ll find seed-speckled flesh that’s either white, purple, or red. The flavor is somewhat reminiscent of kiwi, pear, and watermelon, with a faint floral note.
“If this is more fiber than you typically eat pre-cycling, opt for a smaller portion of dragon fruit—like a ½ cup—paired with a lower-fiber fruit like a 6-inch banana, which provides about ...
The plant Weber described had a triangular stem-like Cereus trigonus, but was "distinguished by its more glaucous stem and especially by its fruit, just as big but more spherical, less scaly, and filled with a crimson pulp of a very delicate taste." [4] It was said to be highly sought after in Costa Rica for its fruit, known as pitahaya. [5]
The species is grown commercially for its yellow fruit, but is also an impressive ornamental climbing vine with perhaps the largest flowers of all cacti. The yellow skinned fruit of S. megalanthus has thorns, unlike the green, red or yellow skinned dragon fruits of S. undatus, S. monacanthus and their cultivated hybrids.
The definition of fruit for this list is a culinary fruit, defined as "Any edible and palatable part of a plant that resembles fruit, even if it does not develop from a floral ovary; also used in a technically imprecise sense for some sweet or semi-sweet vegetables, some of which may resemble a true fruit or are used in cookery as if they were ...
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