The Edgar Dragon Fruit variety is derived from the genera Hylocereus and polyrhizus. This cultivar was once known as Red ES1, with “E” for Edgar and “S1” representing Seedling 1.
Description
With its vibrant colors and unique shape, the dragonfruit is a popular choice for fruit lovers looking for something new to try. Named for its resemblance to a mythical creature, the dragon fruit is actually a type of cactus that is native to Central and South America.
This type is a vigorous grower with huge, three-sided, bright green stems. There are little spins at each branch’s initial point of contact. However, the fruits differ from those of the Lake Atitlan Red and Makisupa pitaya kinds.
| Plant type: | Fruiting cactus vine |
| Soil & moisture: | A well draining, sandy soil. Water only when soil dries out completely. |
| Light requirements: | Full Sun, part shade in warmer climates. % sun 80-100% |
| Pollination: | Self-sterile |
| Outside color: | Red |
| Pulp color: | Dark red |
| Taste: | Very sweet |
| Flavor: | 4 out of 5 |
| Appearance: | 5 out of 5 |
| Growing: | 4 out of 5 |
| Home planting: | 3 out of 5 |
| Commercial planting: | 4 out of 5 |
This variety normally produces oval-shaped fruits weighing between one and one and a half pounds. The fruit’s exterior look is dark crimson with green-tipped fins. The inside flesh is a vibrant reddish-purple color with a firm, flavorful texture. The brix score ranges from 16 to 17.
This cultivar may not have a high brix score, but it makes up for it in terms of size and flavor. Due to these two characteristics, we would consider using it as a commercial crop. To produce fruit, ES-1 variety requires pollen from another suitable variety.
Edgar pitahaya flowers are plentiful, fragrant, self-sterile, and contain a great deal of pollen that can be utilized for cross-pollination with other Dragon Fruit kinds. The blossoms are at their peak size a few hours after dusk and close a couple of hours before morning. Depending on the conditions, flowering can begin as early as March, but normally the first buds appear in May. From bud to bloom, twenty days passed.
The Edgar’s Enduring Allure: A Dragon Fruit Farmer’s Tale
Let me tell you, folks, growing dragon fruit is an adventure. It’s like nurturing a mythical beast, one that rewards you with bursts of exotic flavor. But amongst the many varieties I’ve experimented with, the Edgar holds a special place in my heart, and on my farm.
The Edgar first arrived as a scrawny, unassuming cutting. Think of a green caterpillar, all spindly and unsure. But within a year, that caterpillar transformed into a magnificent dragon, its three-sided stems twisting and turning, reaching for the sky like emerald serpents. The aerial roots grasped at the trellis I’d built, anchoring it firmly. Every so often, a magnificent white flower would unfurl, its fragrance as delicate as moonlight on jasmine.
Then came the fruit. Now, I’ve seen my fair share of dragon fruit – ruby red, sunshine yellow, even a startling magenta. But the Edgar’s beauty is unparalleled. The peel is a dark crimson, almost black in the shade, with emerald green fins that jut out like a crown. Underneath, the flesh is a stunning reddish-purple, like a jewel hidden inside a dragon’s hoard.
The first time I cut one open, I confess, I held my breath. Would the flavor live up to the visual spectacle? The moment that juicy flesh touched my tongue, I knew I’d stumbled upon something special. It wasn’t the sugary sweetness of some varieties, but a complex dance of flavors. There was a hint of berry, a whisper of pear, and a subtle earthiness that grounded it all. Imagine a symphony for your taste buds, conducted by a master chef.
Now, some folks might scoff at the Edgar’s lower Brix score (a measure of sweetness). But here’s the thing: sweetness isn’t everything. The Edgar’s unique flavor profile makes it incredibly versatile. I slice it up for a refreshing fruit salad, the jewel-toned flesh a conversation starter in itself. I blend it into smoothies for a vibrant purple powerhouse, packed with antioxidants. And let me tell you, Edgar dragon fruit sorbet? Pure magic. It’s like sunshine on a spoon, bursting with flavor that lingers long after the last bite.
But the Edgar’s magic extends beyond the plate. It’s a vigorous grower, producing a good amount of fruit throughout the season. It’s also surprisingly low-maintenance, thriving in our hot, humid summers with minimal fuss. Sure, it needs a sturdy trellis and regular watering, but compared to some of the more delicate dragon fruit varieties, the Edgar is a dream.
Here’s the thing about dragon fruit farming: it’s not just about the harvest. It’s about nurturing a unique and fascinating plant, watching it transform from a humble cutting to a mythical beast. And with the Edgar, that journey is particularly rewarding. It’s a conversation starter in the fruit aisle, a burst of flavor on the plate, and a testament to the beauty and diversity of the plant world. So, if you’re looking for a dragon fruit that’s both visually stunning and deliciously complex, give the Edgar a try. You might just discover your new favorite mythical fruit.
Conclusion
In conclusion, the Edgar dragon fruit is a delicious and nutritious fruit that can be enjoyed by everyone. It is a great source of vitamins and minerals, and it is also low in calories. This fruit is perfect for people who are looking for a healthy snack option.
