Hylocereus stenopterus and Hylocereus undatus were used to make the Connie Mayer Dragon Fruit. It is one of three hybrid clones made by Eckhard Meier, who is from Germany. Bruni and Kathie Van Arum are the other two children.
Hylocereus is known for its soft, three-sided growths, like this one. The mother plant, Hylocereus stenopterus, is where the softness comes from. Spines often have tiny single thorns that look like their twin sister Bruni.
Fruits range in size from small to medium, and most of them weigh between 0.25 and 1 pound. This makes it easy to tell how different it is from the Bruni variety. When ripe, the green skin turns pink, and the lemon-lime green fins and white flesh are visible through the skin.
|Preferred climate:||Tropical, subtropical|
|Sun:||Full to part sun|
|Average fruit weight:||225 grams|
|Water requirements:||Drought hardy (little watering)|
|Time to fruit / flower / harvest:||2-3 years|
|Preferred soil type:||Perfect drainage (sand / volcanic)|
|Soil pH:||Neutral (6.6-7.3pH)|
|Flavor:||5 out of 5|
|Appearance:||5 out of 5|
|Production:||4 out of 5|
Just like Bruni, this dragonfruit variety gets sweeter the longer it stays on the vine. It can take up to 45 days for a flower to turn into a fruit. The fruit tastes both flowery and sweet like coconut. Brix 18–23 was given and is great fresh, in jams, as a decoration, or in drinks as juice.
The flower is about the size of a fist, and its inner petals are purple. The edges of the petals are light pink, and the tips are white. The flower bud is just as beautiful as the flower itself.
Compared to other pitaya kinds, this one comes out much earlier. One bad thing about Connie Meyer is that it can’t make its own fruit. However, it can make fruit with pollen from other varieties that don’t have the stenopterus gene.
Connie Mayer pitahaya is a cross between the H.stenopterus and the H.undatus plants. It is one of three hybrids that Eckhard Meier, a German, made.