Many wonder if dragon fruit and kiwi, known for their unique appearances and distinct flavors, are botanically related. This question arises due to superficial similarities like speckled flesh and small, edible black seeds. Despite these shared visual characteristics, these fruits originate from vastly different plant families. This article clarifies their botanical classifications and highlights each fruit’s unique characteristics.
Botanical Classification
Dragon fruit and kiwi are not related and belong to entirely different plant families. Dragon fruit, also known as pitaya or pitahaya, is a member of the Cactaceae family, making it a type of cactus. The most commonly cultivated species of dragon fruit include Hylocereus undatus (white-fleshed), Hylocereus costaricensis (red-fleshed), and Selenicereus megalanthus (yellow-skinned). This classification means that dragon fruit is a vining cactus.
Kiwi fruit, on the other hand, belongs to the Actinidiaceae family. The most common commercial variety is Actinidia deliciosa, known for its fuzzy brown skin and green flesh. Another popular type, the golden kiwi, comes from Actinidia chinensis. Botanical classification helps categorize plants based on their evolutionary relationships, revealing distinct biological origins despite some fruit appearance similarities.
Dragon Fruit Characteristics
Dragon fruit has vibrant, often pink or red skin with green, scale-like appendages, giving it a “dragon-like” appearance. Some varieties also have yellow skin. Inside, the flesh can be white, red, or yellow, dotted with numerous tiny, crunchy black seeds.
The taste of dragon fruit is mildly sweet and refreshing. It offers a subtle blend of flavors, sometimes compared to pear, kiwi, or watermelon, though its taste is generally less intense than many tropical fruits. Dragon fruit is native to tropical regions of Mexico and Central and South America, growing as a climbing vine cactus.
Kiwi Fruit Traits
Kiwi fruit, commonly known as kiwifruit or Chinese gooseberry, has fibrous, dull greenish-brown, fuzzy skin. The most common variety reveals bright green flesh with a white core and small, edible black seeds arranged in a circular pattern. Golden kiwi varieties have smoother bronze skin and yellow flesh.
The flavor of kiwi is distinctively tangy and sweet. Kiwi vines are native to central and eastern China. Commercial cultivation began spreading from China to New Zealand in the early 20th century.