Hylocereus stenopterus and Hylocereus guatemalensis are the parents of Edgars Baby Dragon Fruit. This type of plant also has a gene for the species undatus. Edgar’s Baby is a seedling from the Asunta series. It came from a cross between an Asunta 1, 2, 3, or 4 and a Condor variety. The result is a white flower and a fruit with a green skin and purple flesh.
Description
Edgar Valdiva, a fruit farmer, created this hybrid dragon fruit called “Edgar’s baby.” He named it after himself because he thought it had a special quality that made it worthy of his name. It is a fruit cactus vine that belongs to the same family as the Pitaya and the White Vietnamese Dragon Fruit.
In size, shape, color, and thorns, Edgars Baby looks a lot like H. undatus as it grows. The parts of the plant have three sides and are a bright green color.
| Soil needs: | Average well-drained rich |
| Water needs: | Regular, even moisture |
| Sun exposure: | Mostly Sun |
| Fruit color: | Green |
| Flower color: | Magenta |
| Flower season: | Spring, Summer, Fall |
| Pollination: | Self-Sterile |
| Flavor: | 5 out of 5 |
| Appearance: | 5 out of 5 |
| Production: | 3 out of 5 |
| Home planting: | 3 out of 5 |
| Commercial planting: | 3 out of 5 |
The flower is about the size of a thumb and has white petals on the inside and white, yellow, and green petals on the outside. The flower bud is the same as the flower buds of the Asunta, except that it is all green.
Compared to other types of Hylocereus, this one blooms earlier. The stigma is about the same size and shape as the stigma on a Connie Mayer flower, but it is much farther from the anthers. Edgars Baby flowers can’t make fruit on their own, so we used pollen from H. undatus to make fruit.
From late spring to early summer, flowers bloom at night. From late summer to fall, fruit grows. Likes full sun to partial shade and soil that drains well. Hardy in zones 10–11, with a minimum temperature of 40°F.
Fruits weigh between 3/4 of a pound and 1 pound. The fruit’s mature skin is green, making it difficult to determine when the fruit is ripe. But if you leave it alone, red will start to show through the skin, which is a good sign that it’s time to pick. We suggest making a note of when the flower opens and waiting 30 to 35 days after that to pick the fruit. When it’s ready, the flesh is pink and has a sweet, juicy texture. The ripe fruits had a Brix of 15-18.
A type of Dragon Fruit that tastes absolutely amazing!
My Magenta Marvel in a Green Cloak
Let me tell you, folks, growing dragon fruit is an adventure. It’s like nurturing a spiky fairytale creature that rewards you with the most otherworldly fruit imaginable. But among the countless varieties I’ve experimented with, Edgar’s Baby holds a special place in my heart, and on my farm.
Now, Edgar’s Baby isn’t your standard, blushing-red dragon fruit. This one’s a bit of a mystery box, with a vibrant green, almost emerald-colored peel. It throws first-time visitors for a loop – they think it’s not ripe yet! But that green exterior hides a secret: a stunning magenta flesh that explodes with flavor. Imagine the juiciest watermelon you’ve ever had, infused with the subtle sweetness of pineapple and a hint of tangy grape. It’s a taste bud party, and it all starts with a little green guy named Edgar.
The green skin also presents a challenge. Unlike the red varieties where ripeness is readily apparent by the deepening color, with Edgar’s Baby, you have to rely on other cues. The scales on the fruit start to become more pronounced, and a slight give develops when you gently press it. It’s a bit like feeling for a ripe avocado – a delicate dance between firmness and softness. But once you get the hang of it, harvesting these magenta marvels becomes second nature.
Now, what do you do with this explosion of flavor once you’ve got it in your hands? Let me tell you, the possibilities are endless! Slice it up for a refreshing fruit salad, or dice it and add it to your favorite salsa for a vibrant, tropical twist. Edgar’s Baby is a natural in smoothies, its sweetness and subtle tartness balancing out any other fruit you throw in. But my personal favorite way to enjoy it? Grilled. Yep, you heard that right. Cut the fruit in half, brush it with a little melted butter or coconut oil, and throw it on a preheated grill for a few minutes. The heat caramelizes the sugars just slightly, intensifying that incredible flavor profile. Top it with a dollop of whipped cream or a scoop of vanilla ice cream, and you’ve got a dessert that’s both exotic and familiar.
Growing and enjoying Edgar’s Baby dragon fruit is more than just farming; it’s an experience. It’s a chance to surprise your taste buds, challenge your perception of what a fruit can be, and maybe even feel a little bit like a culinary explorer. So, the next time you’re at the farmer’s market and see that unusual green dragon fruit, don’t shy away. Take a chance on Edgar’s Baby, and discover the magenta marvel within. You won’t regret it.
Conclusion
Edgar Valdivia spent years researching, crossing, and choosing to make “Edgars Baby,” a new type of dragon fruit. This variety is good for your health because it has lycopene, a natural antioxidant. The sweet and sour flesh has tiny black seeds that you can eat.
Once the cactus vine grows to about 5 feet, it will start to make green, medium-sized flowers that turn into green-skinned fruit with dark-fuchsia flesh. Keep track of when your flowers open, so you know when to pick. Inside the fruit is sweet, tangy flesh that tastes great and has antioxidants called lycopene.
