Dragon fruit is a tropical fruit, and also known as pitaya or pitahaya. It gets its name from its unique appearance, which is similar to that of a dragon’s scales. The fruit is typically oval or oblong in shape, with a bright red or yellow outer skin that is covered in green scales or spikes. The inside of the fruit is white or pink with small black seeds, and it has a sweet, juicy and slightly tart taste. The texture of the flesh is similar to that of a kiwi fruit, with a crunchy texture and a refreshing flavor.
The fruit is low in calories and high in fiber, vitamins, and antioxidants, making it a healthy addition to any diet. Dragon fruit is often eaten raw, but used in a variety of dishes, and desserts as well.
Wild ancestors
The wild ancestors of dragon fruit are believed to be the various species of cacti that are native to the Americas, including the genus Hylocereus and Selenicereus.
It is believed that the commercial cultivars of dragon fruit that are now widely grown in Southeast Asia are the result of selective breeding and hybridization between different species of cacti, including the wild ancestors of the fruit.
History
Dragon fruit is native to Central and South America but is now also grown in Southeast Asia and other parts of the world. It is believed to have been cultivated for thousands of years by the indigenous peoples of the region, including the Mayans and Aztecs.
From there, the fruit was introduced to other parts of the world, including Southeast Asia and China. It was likely brought to Asia by European traders in the 13th century, and it quickly became popular in countries like Vietnam, Thailand, and Malaysia.
In the 20th century, dragon fruit was introduced to other parts of the world, including the United States, Australia. At present, it is grown in many tropical and subtropical regions around the world, including South and Central America, the Caribbean, Africa, and Southeast Asia.
Cultivars
Dragon fruit belongs to the cactus family. There are several cultivars of dragon fruit, each with its own unique characteristics, such as fruit size, skin color, and flavor. Here are some of the most common cultivars:
1. Hylocereus undatus: known as the white-fleshed dragon fruit, this cultivar has a red skin with white flesh. It is the most commonly grown variety and has a mild, sweet flavor.
2. Hylocereus polyrhizus: known as the red-fleshed dragon fruit, this cultivar has a red skin with red flesh. It is slightly sweeter and more flavorful than the white-fleshed variety.
3. Selenicereus megalanthus: known as the yellow dragon fruit, this cultivar has a yellow skin and white flesh with black seeds. It is sweeter than the white-fleshed variety and has a slightly tart flavor.
4. Hylocereus costaricensis: known as the Costa Rican dragon fruit, this cultivar has a red skin with red flesh. It is similar in taste to the red-fleshed variety but is slightly sweeter.
5. Hylocereus guatemalensis: known as the Guatemalan dragon fruit, this cultivar has a pink skin with white flesh. It is less common than the other cultivars and has a mild, sweet flavor.
6. Hylocereus stenopterus: known as the Vietnamese dragon fruit, this cultivar has a red skin with white flesh. It is sweeter than the white-fleshed variety and has a slightly floral flavor.
These are just a few of the many cultivars of dragon fruit that exist. The specific cultivars grown can vary depending on the region and climate.
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