Dragonfruit is a tasty and exotic fruit native to Central and South America. It has recently become more popular in other parts of the world due to its unique flavor and health benefits. “Capistrano Valley” is home to one of the most sought-after varieties of dragon fruit, the white dragon fruit, which was eventually named after it – Capistrano Valley dragon fruit (H. Undatus x H. Guatemalensis hybrid). This rare variety has an aromatic sweetness and creamy texture that sets it apart from other types of dragon fruit.
The Capistrano Valley pitahaya was developed by horticulturists and farmers in Southern California, who sought to create a variety adapted to the region’s unique climate and soil conditions. A cultivar of the White Flesh Fruit that grew is big and sweet.
Fruits are ready to eat in 32 days, like most undatus species. The outside of the fruit is bright pink with green fins. There are a lot of small, crunchy seeds in the white flesh. These seeds are edible and add a mild crunch to the fruit’s texture. The weight of the fruit was between 350-650 grams.
|Indoor / outdoor:||Indoor & outdoor|
|Plant characteristic:||Edible fruit|
|Soil pH:||Neutral (6.6-7.3pH)|
|Soil type:||Loam, peat, sand, volcanic with perfect drainage|
|Climate:||Dry, sub-tropical, temperate, tropical|
|Sunlight:||Partial shade, full sun, part sun (50-80%)|
|Time to fruit/flower/harvest:||2-3 years|
|Fruiting / harvest months:||Between late June and mid-December|
|Plants required to pollinate:||1 (self-pollinating)|
|Watering:||Drought hardy (little watering)|
|USDA Hardiness Zone (°F):||13 (> 60 °F)|
|Max height:||2-5 m - when in the ground with good conditions|
|Flavor:||5 out of 5|
|Home planting:||5 out of 5|
|Commercial planting:||5 out of 5|
Based on how it tastes, it sounds like undatus and not like the Delight variety. We do think that this sort is better in terms of sweetness and acidity than most undatus species. The fruit from the third year was the best we’ve ever had. It had an average Brix of 17, which is very high for white flesh varieties.
The texture is a cross between a kiwi and a pear, with a soft, creamy consistency that melts in the mouth. It is truly a unique culinary experience that both children and adults can enjoy.
The Capistrano Valley variety has flowers that can make their own seeds, which is typical of H.undatus species. This type of Dragon Fruit is called a “universal pollinator” because its pollen can be spread to almost any other type of Dragon Fruit. The flowers are at their biggest a few hours after sunset, when they are fully open. They close a few hours after sunrise. Like most undatus types, it blooms in the summer and fall. So don’t think that this pollen will help those plants that bloom early.
This variety doesn’t need to be pollinated by hand because it can set fruit on its own.
This pitaya is a versatile ingredient that can be enjoyed in various ways. It can be eaten fresh, sliced, or scooped out with a spoon, added to fruit salads, smoothies, and desserts, or used as a garnish for cocktails and savory dishes. It is also delicious when made into jams, jellies, and sauces.
The Capistrano Valley dragonfruit thrives in a subtropical climate, with temperatures ranging between 65°F to 90°F. It requires well-drained soil, moderate humidity, and consistent sunlight. Though it is relatively drought-tolerant, regular watering is essential for optimal growth and fruit development. One of the advantages of this variety is its adaptability to the Southern California climate, making it an ideal choice for growers in the region.
The Capistrano Valley Dragon Fruit is an exquisite variety that boasts a stunning appearance, delicious taste, and adaptability to the Southern Californian climate. Its versatility in the kitchen, coupled with its numerous health benefits, makes it an attractive option for growers and consumers alike.