Pitaya de Mayo, also known as Stenocereus griseus, is a distinctive cactus cherished for its vibrant flowers and edible fruit. Its name often refers to its peak fruiting season, which typically occurs around May in its native regions.
Understanding Pitaya de Mayo
Pitaya de Mayo is a columnar cactus that can grow into a large shrub or tree-like form, reaching heights of 6 to 9 meters with a clear trunk. Its upright, green stems are 9-12 centimeters in diameter and feature six to ten ribs. The stems are adorned with one to three central spines, up to 1.5 centimeters long, and six to eleven smaller marginal spines. This cactus is also known as Mexican organ pipe or dagger cactus.
The plant produces white, funnel-shaped flowers that open at night and can remain open until midday. Following pollination, it develops spherical to elongated fruits, up to 5 centimeters in diameter. The fruit’s skin ranges from white to yellowish-green, red, or dark purple, and is covered with thorns that shed as it ripens. Inside, the flesh is typically red and contains numerous small, edible black seeds.
Stenocereus griseus is native to Mexico, found in states like Oaxaca, Puebla, and Veracruz, thriving in tropical deciduous forests at altitudes between 800 to 1,900 meters. It is also found in coastal Venezuela and nearby islands.
Cultivating Pitaya de Mayo
Growing Pitaya de Mayo involves providing conditions that mimic its natural habitat. This cactus thrives in full sun exposure, requiring at least 6-8 hours of direct sunlight daily. If grown indoors, it needs significant light, potentially 12 to 18 hours per day, often necessitating supplemental grow lights. Supplemental lighting, particularly LED lights, can encourage flowering even during shorter daylight periods.
The plant prefers well-draining soil, similar to its native sandy loam or calcareous soils. A commercial cactus mix is suitable, or you can create a blend of potting soil amended with pumice (50/50) or additional perlite and chicken grit. Overwatering is detrimental, so allow the soil to dry completely between waterings. During its active growth period in spring and summer, water once a week to every ten days; reduce or stop watering entirely during winter dormancy.
Pitaya de Mayo is heat-loving, preferring a range between 20°C to 38°C (68°F to 100°F). It is sensitive to frost, with a tolerance of about 10°C (50°F), and should be protected from freezing temperatures. In colder climates, growing Pitaya de Mayo in containers allows for indoor relocation during winter.
As a tree-like cactus, Stenocereus griseus forms a sturdy trunk and does not require the same vining support as other dragon fruit varieties. However, some structural support might be beneficial, especially in windy conditions or as it matures. Cacti generally benefit from a balanced, low-nitrogen fertilizer during their growing season. Propagation is achieved from stem cuttings, which should be cured for 5-7 days before planting.
Harvesting and Enjoying Pitaya de Mayo
Ripeness of Pitaya de Mayo fruit is determined by observing changes in its physical characteristics. The fruit changes color from green to shades of yellow, orange, red, or dark purple as it matures. A ripe pitaya will also exhibit a slight softness to the touch, similar to a ripe kiwi. The thorns on the fruit’s skin will shed or become easily removable when ready for harvest.
Harvesting the fruit should be done carefully to avoid remaining small thorns. A traditional method involves using a long tool called a “chicole” to gently pluck the fruit from the tall cactus. The fruit detaches easily when ripe.
Pitaya de Mayo fruit is sweet with a slightly sour or tangy note. Its texture is juicy and smooth, dotted with numerous small, crunchy black seeds, similar to kiwi. The fruit can be enjoyed fresh by cutting it open and scooping out the flesh. It is also versatile in culinary applications, used in smoothies, desserts, jams, or as a flavoring for beverages.
Pitaya is a low-calorie fruit packed with essential vitamins and minerals, including Vitamin C, B vitamins, magnesium, iron, and calcium. It also contains antioxidants like betalains, which support digestive health due to its fiber content.
Pitaya de Mayo vs. Other Dragon Fruits
Pitaya de Mayo (Stenocereus griseus) differs from other commonly known dragon fruit varieties, primarily those from the Selenicereus genus, such as Selenicereus undatus. They differ in growth habit: Stenocereus griseus is a columnar, tree-like cactus, forming a clear trunk and upright branching stems. In contrast, Selenicereus species are vining or climbing cacti, characterized by their triangular, fleshy stems that produce aerial roots for attachment.
Their fruit characteristics also differ. While both produce edible fruits with small black seeds, Pitaya de Mayo fruit is smaller, spherical to elongated, and up to 5 cm in diameter. Selenicereus undatus fruit is larger, often oblong and about 11 cm thick. Pitaya de Mayo’s flesh is typically red, though variants can produce white, yellow, or purple pulp, while Selenicereus undatus commonly has white flesh with pink-red skin.
Another differentiating factor is the flowering and fruiting season. Pitaya de Mayo flowers from March to July and fruits from May to September in its native regions. While some Hylocereus varieties can also flower in May, their broader fruiting season extends from May through September, producing multiple flushes of fruit. The common name “dragon fruit” often refers specifically to Selenicereus species due to their scaly skin, whereas “pitaya” more broadly encompasses fruits from the Stenocereus genus.