Dragon fruit, also known as pitaya or pitahaya, is a tropical fruit that originates from various cactus species. This distinctive fruit primarily comes from climbing cacti within the genera Hylocereus and Selenicereus. Native to southern Mexico and Central America, dragon fruit plants are now widely cultivated globally. The fruit is recognized for its unique, vibrant appearance and mildly sweet flavor. Its taste is often described as a subtle blend of kiwi and pear.
The Major Dragon Fruit Species and Cultivars
The most commonly encountered dragon fruit types stem from three primary botanical species. Hylocereus undatus, often called white dragon fruit, is the most widely cultivated variety. This fruit features bright pink or red skin with prominent green scales, resembling its namesake. Inside, the flesh is white, speckled with small, edible black seeds, and provides a mild, sweet flavor. Common cultivars include Thompson, Harpua, and Neitzel.
Another type is Hylocereus costaricensis, known as red dragon fruit or Pitaya Roja. This variety has similar bright pink or red skin with green scales. The interior is a deep red to purplish-magenta, also containing small, edible black seeds. Its flavor is more pronounced and sweeter than white-fleshed varieties, often compared to kiwi or lychee. Cultivars such as Costa Rican Sunset and Kip’s Red fall under this category.
The third species is Hylocereus megalanthus, known as yellow dragon fruit or Pitaya Amarilla. This species is native to northern South America and has a bright yellow exterior, which may have small spines that disappear as the fruit ripens. The white flesh inside is filled with black seeds, and has a juicy, refreshing, sweet-tangy taste, often described as a mix of kiwi and pear. This yellow-skinned variety has a richer flavor and firmer texture compared to other dragon fruit types.
Beyond the Common Varieties
Beyond these common species, a broader spectrum of dragon fruit varieties exists, including less common types and hybrids. Ongoing cross-pollination and selective breeding continually introduce new cultivars. These breeding programs aim to enhance traits like flavor profiles, fruit size, and shelf life. Developing varieties with greater disease tolerance, such as resistance to canker, is also a focus.
Newer varieties and hybrids have characteristics not commonly found in the main types. This includes variations in flesh color, such as pink-fleshed or darker red-fleshed options, alongside improvements in texture. Some breeding objectives also include developing self-compatible plants, which can simplify cultivation by reducing the need for manual cross-pollination. Examples include hybrid crosses like ‘Dark Star’, which combines genetics from different Selenicereus species.