Pitaya

Not to be confused with Pattaya.
Cross section of a ripe white pitahaya
Hylocereus undatus pitahayas at a market stall in Taiwan, between bananas and sugar apples

A pitaya /pᵻˈtaɪ.ə/ or pitahaya /ˌpɪtəˈhaɪ.ə/ is the fruit of several cactus species indigenous to the Americas.[1] "Pitaya" usually refers to fruit of the genus Stenocereus, while "pitahaya" or "dragon fruit" refers to fruit of the genus Hylocereus.

Vernacular names of Hylocereus

These fruits are commonly known in English as "dragon fruit", reflecting its vernacular Asian names. These include the Indonesian buah naga (lit. dragon fruit), the Khmer sror kaa neak (dragon scale), the Thai kaeo mangkon (dragon crystal), the Lao maak manggohn, the Vietnamese thanh long (green dragon), and the Chinese huǒ lóng guǒ (fire dragon fruit) or lóng zhū guǒ (dragon pearl fruit). Other vernacular names are "strawberry pear" or "nanettika fruit".

The name 'pitahaya' or 'pitaya' is, according to the Oxford English Dictionary, derived from the Spanish rendition of the Haitian.[2]

Geography

Dress for a folk dance called Flor de Pitahaya (Pitahaya Flower) from Baja California Sur displayed at the Museo de Arte Popular in Mexico City

Pitahaya-producing cacti of the genus Hylocereus are originally native to Mexico. They were transplanted to Central America, probably by Europeans.[1] They are cultivated in Southeast Asia, the United States, Israel, Australia, Cyprus and the Canary Islands.

Stenocereus queretaroensis pitaya prepared for eating

Pitaya varieties

Selling dragon fruit juice in Thailand

Stenocereus

Stenocereus fruit (sour pitayas) are a variety that is commonly eaten in the arid regions of the Americas. They are more sour and refreshing, with juicier flesh and a stronger taste. The sour pitaya or pitaya agria (S. gummosus)[3] in the Sonoran Desert has been an important food source for Native Americans. The Seri people of northwestern Mexico still harvest the fruit,[4] and call the plant ziix is ccapxl – "thing whose fruit is sour". The fruit of related species, such as S. queretaroensis and the dagger cactus (S. griseus),[5] are also locally important foods. The organ pipe cactus (S. thurberi) fruit (called ool by the Seris) is the pitaya dulce ("sweet pitaya"). It still has a more tart aroma than Hylocereus fruit, described as somewhat reminiscent of watermelon; it has some uses in folk medicine.

Fruits of some other columnar cacti (mainly Cereeae) are also called "pitayas" – for example those of the Peruvian apple cactus (Cereus repandus), which are very rare.

Dragon fruit Hylocereus

Ripe dragon fruit, Vietnam

Sweet pitayas come in three types, all with leathery, slightly leafy skin:

Early imports from Colombia to Australia were designated Hylocereus ocampensis (supposedly red fruit) and Cereus triangularis (supposedly yellow fruit). It is not quite certain to which species these taxa refer, though the latter is probably the red pitahaya.

The fruit normally weigh from 150 to 600 grams; some may reach one kilogram.

Cultivation

Pitahaya being grown commercially in southern Vietnam
Pitahaya seedling
Cereus peruvianus (Cereus repandus) Pitaya plants in Sde Nitzan (Israel)

After thorough cleaning of the seeds from the pulp of the fruit, the seeds may be stored when dried. Ideally, the fruit must be unblemished and overripe. Seeds grow well in a compost or potting soil mix – even as a potted indoor plant. Pitaya cacti usually germinate after between 11 and 14 days after shallow planting. As they are cacti, overwatering is a concern for home growers. As their growth continues, these climbing plants will find something to climb on, which can involve putting aerial roots down from the branches in addition to the basal roots. Once the plant reaches a mature 10 pounds in weight, the plant may flower.

Pitaya flowers bloom overnight and usually wilt by the morning.[6] They rely on nocturnal pollinators such as bats or moths for fertilization. Self-fertilization will not produce fruit in some species, and while cross-breeding has resulted in several "self-fertile" varieties, cross-pollinating with a second plant species generally increases fruit set and quality. This limits the capability of home growers to produce the fruit. However, the plants can flower between three and six times in a year depending on growing conditions. Like other cacti, if a healthy piece of the stem is broken off, it may take root in soil and become its own plant.

The plants can handle temperatures up to 40 °C (104 °F) and very short periods of frost, but will not survive long exposure to freezing temperatures. The cacti thrive most in USDA zones 10-11, but may survive outdoors in zone 9a or 9b.[7][8][9]

Hylocereus has adapted to live in dry tropical climates with a moderate amount of rain. The dragon fruit sets on the cactus-like trees 30–50 days after flowering and can sometimes have 5-6 cycles of harvests per year. There are some farms in Vietnam that produce 30 tons of fruit per hectare every year.[10]

Pests and diseases

Overwatering or excessive rainfall can cause the flowers to drop and fruit to rot. Also, extended over-watering can cause maturing fruit to split on the branch. Birds can be a nuisance. The bacterium Xanthomonas campestris causes the stems to rot. Dothiorella fungi can cause brown spots on the fruit, but this is not common. Other fungi known to infect pitaya include Botryosphaeria dothidea, Colletotrichum gloesporioides and Bipolaris cactivora.[11]

Consumption

To prepare a pitaya for consumption, the fruit is cut open to expose the flesh. The fruit's texture is sometimes likened to that of the kiwifruit because of its black, crunchy seeds. The flesh, which is eaten raw, is mildly sweet and low in calories. The seeds are eaten together with the flesh, have a nutty taste and are rich in lipids,[12] but they are indigestible unless chewed. The fruit is also converted into juice or wine, or used to flavour other beverages. The flowers can be eaten or steeped as tea.

Taste

The mild taste of pitaya flesh is often remarked upon, as it stands in stark contrast to the vibrant exterior. The taste has been described as being "very bland... like a melon or kiwifruit," with a "mild sweetness".

Seed oils

The fatty acid compositions of two pitaya seed oils were determined as follows:[12]

Hylocereus costaricensis (Red-fleshed pitaya) Hylocereus undatus (White-fleshed pitaya)
Myristic acid 0.2% 0.3%
Palmitic acid 17.9% 17.1%
Stearic acid 5.49% 4.37%
Palmitoleic acid 0.91% 0.61%
Oleic acid 21.6% 23.8%
Cis-vaccenic acid 3.14% 2.81%
Linoleic acid 49.6% 50.1%
Linolenic acid 1.21% 0.98%

See also

Footnotes

  1. 1 2 Morton JF (1987). "Strawberry pear; In: Fruits of warm climates". Center for New Crops & Plant Products, Purdue University, Department of Horticulture and Landscape Architecture, West Lafayette, Indiana. pp. 347–8. Retrieved 8 April 2016.
  2. ↑ John Simpson, ed. (2009). The Oxford English Dictionary Second Edition on CD-ROM Version 4.0: Windows/Mac Individual User Version (CD Rom Windows). OUP Oxford. ISBN 0-19-956383-7.
  3. ↑ Lauri (2000)
  4. ↑ Felger & Moser (1985)
  5. ↑ Villalobos et al. (2007)
  6. ↑ Boning, Charles R. (2006). Florida’s Best Fruiting Plants: Native and Exotic Trees, Shrubs, and Vines. Sarasota, Florida: Pineapple Press, Inc. p. 185. ISBN 1-56164-372-6.
  7. ↑ "Dragon Fruit – Hylocereus undatus – Seeds – Seeds". Tradewindsfruit.com. Retrieved 2013-07-14.
  8. ↑ "Growing Dragon Fruit / Growing Pitaya Fruit | Dragon Fruit Pitahaya Fruit". Dragon.fruit.pitaya.fruit.foodlywise.com. 2007-09-25. Retrieved 2013-07-14.
  9. ↑ "Growing dragon fruit in containers, Pitaya festival 2005". Forestmulch.com. Retrieved 2013-07-14.
  10. ↑ Jacobs (1999)
  11. ↑ Valencia-Botín, Alberto J.; Kokubu, Hirotaka; Ortíz-Hernández, Yolanda D. (2013). "A brief overview on pitahaya (Hylocereus spp.) diseases". Australasian Plant Pathology. 42 (4): 437–440. doi:10.1007/s13313-012-0193-8.
  12. 1 2 Ariffin AA, Bakar J, Tan CP, Rahman RA, Karim R, Loi CC (2008). "Essential fatty acids of pitaya (dragon fruit) seed oil". Food Chemistry. 114 (2): 561–564. doi:10.1016/j.foodchem.2008.09.108.

References

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