Condor Dragon is a bright purple variety that can pollinate itself. The fruit is big and has bright purple flesh that tastes great. The skin is light green (pink on the outside when the fruit is ripe). As the bright purple flesh gets ready, the green turns pinkish red. The outside of this hybrid looks very nice, and the size of the fruits is usually between 1 and 2 pounds.
Description
The Condor gets its name from where it comes from, the Condor Ridge Ranch (California, USA). This type is a cross between a Pitahaya from Nicaragua and one from Guatemala. At the pitaya festivals, the Condor is seen as one of the best dragon fruits. If the conditions are right, the cuttings will grow quickly, so heavy pruning is recommended.
The plant, like all dragons, likes a bit of shade on the ground. The plant grows well and quickly. The plant makes big fruits that have pink flesh. On the other hand, the outside is light green with pink highlights. The fruit has a sweet taste and can get as heavy as 900 grams and has an average brix rating of 19. It tastes both sweet and sour. The plant can make its own pollen. Don’t wait too long to harvest, because a ripe fruit can burst when it rains.
| Genus: | Hylocereus |
| Plant type: | Cacti |
| Self-pollinating: | Self-sterile |
| Outside color: | Light green with pink hues |
| Pulp color: | Magenta |
| Taste: | Sweet taste |
| Exposure: | Sun or shade |
| Irrigation (H2O info): | Medium water needs |
| Winter hardiness: | 30-32° F |
| Flavor: | 5 out of 5 |
| Growth rate: | 4 out of 5 |
| Fruit production: | 3 out of 5 |
When conditions are right, cuttings adapt and grow quickly. The plant grows in a three-sided shape and has small thorns that look like they belong to Hylocereus guatemalensis. In just one summer, a single cutting has grown to be over six feet tall. Because it grows so quickly, it needs a lot of pruning.
Condor Dragonfruit is a climbing cactus that needs support, has aerial roots, and can grow to 30 feet or more. It has 1 to 2 inch thick, three-sided stems that are notched and have few spines along the ribs. This plant grows more like a tropical vine, and we’ve seen it climbing up rocks and buildings. From late spring to fall, large, white flowers that look like bells and are 10 to 12 inches long bloom at dusk and only last one night.
From these flowers come large, oval-shaped fruits. At first, the skin is light green with pink streaks, but as the fruit ripens, it turns pinkish red and the pulp inside turns a dark purple-magenta color with many tiny dark seeds that you can eat. People say that this variety tastes sweet with a little bit of acid to balance it out. It also has crisp berry flavors, and everyone who tries it loves it.
Plant in a well-drained soil in full coastal sun but protected inland. In the summer, water only a little bit (shallowly) but often, including areas where aerial roots may be. This plant can’t live, flower, or bear fruit in a climate with much frost, so it’s not for everyone.
However, fruit has been successfully grown in warm places like Santa Barbara and further south. People often list this variety as a selection of Hylocereus guatemalensis, but this species is the same as Hylocereus undatus. We also grow a type of Hylocereus costaricensis called “Kip’s Red” that has red skin and red flesh.
This type is called “Joyce Greenlund” and has light pink skin and white flesh. Hylocereus undatus is thought to have come from the tropical rainforests of Central and northern South America, but its original range is unknown because its fruit and ornamental plant have been spread all over the world. The fruit of both types tastes good and is good for you because it has a lot of antioxidants, fiber, and vitamin C.
Ripe fruit can be put in the fridge, peeled and cut into bite-sized pieces, and served as a dessert or added to smoothies or salads. This plant is often called by the name of its fruit, such as Red Dragonfruit, Red Pitaya (or Pitahaya) Fruit, Strawberry Pear, Belle of the Night, or Conderella Plant.
History
Dario Grossberger, of Condor Growers in Camarillo, California, gave Condor to Edgar Valdivia. Condor Growers is a private company that grows specialty crops. They mostly make cherimoya and eucalyptus plants for decoration. Edgar gave the pitahaya the name “Condor” because it was found on a farm called “Condor”.
Gray Martin remembers that Edgar told him how Dario Grosssberger got Condor. Something about an Israeli researcher who worked here in the US and found it in a collection. When he was called back to Israel, he gave it to Dario, but since it couldn’t reproduce on its own, Dario didn’t find it very interesting and gave it to Edgar instead.
Plant care
Dragon fruit are a tropical fruiting cactus. Dragon fruit won’t grow in cold places, so make sure the temperature is above 40 degrees Fahrenheit to keep it from being hurt by the cold. Guard against hard freezes. Dragon fruit can be grown in pots or in the ground. This fast-growing plant needs well-drained soil, full sun, and a strong trellis to support its weight.
Don’t put too many plants in very large pots. Instead, gradually increase the size of the pots as the plants grow.
During the growing season, you should use a complete fertilizer. Don’t give the plant too much water in the winter to keep it from dying.
It likes both full sun and some shade. During the hottest parts of summer, it can turn a bit lime green to yellow as the UV breaks down the chlorophyll. Adding about half a handful of magnesium sulphate (Epsom’s salts) a few weeks apart and watering it in can fix the yellowing.
For plants to make chlorophyll, they need magnesium. Dragon fruit can also be grown under a light gauge shade cloth, which is what many farmers do.
Little history
Dario Grossberger, of Condor Growers in Camarillo, California, gave Condor to Edgar Valdivia. Condor Growers is a private company that grows specialty crops. They mostly make cherimoya and eucalyptus plants for decoration. Edgar gave the pitahaya the name “Condor” because it was found on a farm called “Condor”.
Gray Martin remembers that Edgar told him how Dario Grosssberger got Condor. Something about an Israeli researcher who worked here in the US and found it in a collection. When he was called back to Israel, he gave it to Dario, but since it couldn’t reproduce on its own, Dario didn’t find it very interesting and gave it to Edgar instead.
My Experience with the Condor Dragon Fruit
Let me tell you, folks, there’s a reason they call it the Condor. This dragon fruit variety soars above the rest, not just in its dramatic looks, but in its resilience and downright deliciousness. Now, I’ve been wrangling cacti for over two decades, but the Condor holds a special place in my dusty boots.
The first time I saw a Condor fruit, I swear it looked like a sunrise trapped in a scaly orb. Light green, blushed with these soft pink streaks, it practically glowed. But unlike some pretty faces out there, the Condor’s beauty goes all the way down to its core. Slice through that vibrant skin, and you’re met with a magenta explosion that’s like a party in your mouth. Imagine the sweetest, juiciest watermelon you’ve ever had, crank the floral notes up a notch, and you’re getting close.
Now, some folks might be worried about a fruit this flashy being a fussy eater. But listen here, the Condor is tougher than it looks. Sure, it hails from the cactus family, so it thrives in warm, well-drained soil. Think of it like a desert warrior – doesn’t need constant coddling, just the occasional drink and a place to bask in the sunshine. Unlike some of its prima donna cousins, the Condor doesn’t shy away from a little full sun. In fact, the more sunlight it gets, the sweeter those magenta pearls inside become.
Now, the downside – and it’s a small one – is that the Condor flower needs a little help getting pollinated. See, those nighttime blooms are short-lived, closing up before the morning sun hits them. So, to get those precious fruits, we play matchmaker. We carefully transfer pollen from one flower to another with a soft brush, mimicking the work of a friendly bat or moth. It’s a simple process, and honestly, kind of fun – like playing Cupid for the plant world.
The reward for a little pollination magic? Those magenta marvels start to swell on the vine, growing bigger and brighter by the day. The first time I harvested a Condor fruit, I felt like I’d unearthed a lost treasure. The weight in my hand, the promise of that vibrant flesh – it was pure satisfaction. And let me tell you, that first bite? Pure. Bliss.
Here’s the thing: growing dragon fruit isn’t just about the harvest. It’s the journey. It’s watching this unassuming vine transform into a vibrant tapestry, dotted with otherworldly blooms and then, those magnificent fruits. It’s the satisfaction of knowing you coaxed a little bit of magic out of the ground. And with the Condor, that magic comes with a side of stunning beauty and an explosion of flavor. So, if you’re looking for a challenge that’s more rewarding than frustrating, give the Condor a try. You might just discover your own favorite sunrise trapped in a scaly orb.
Conclusion
Condor is self-fertile, so it can make fruit on its own. However, if it is pollinated by a different cultivar, the fruits will be even bigger. The fruit is big and has bright purple flesh that tastes great. The skin is light green and pink on the outside. As the bright purple flesh gets ready, the green turns pinkish red. The outside of this hybrid looks very nice.
you guys need to fact check yourself. One sentence says self-fertile and another sentence says self-sterile. So confusing. You need to clarify that it’s self-fertile variety but would do better if it’s cross pollinated.