Harpua is a large to medium size fruit that usually weighs about one pound. It has a nice snowy white pulp that is half sweet and refreshing and taste like a mild melon. This type is self-pollinating.
Description
A dragon fruit (pitaya, pitahaya) is a tropical fruit that is native to Central and South America. This interesting plant is called a fruit. But in reality, it’s a cactus. Dragon fruit now grows in South America, Asia, Mexico, and Central America.
The dragonfruit is visually stunning with its bright pink or red skin and green scales. This fruit is related to the cactus, which explains its spiky exterior. This fruit is rich in antioxidants and vitamins, making it a healthy addition to any diet. The dragon fruit is available year round and can be found in Asian, Latin American, and some European grocery stores.
The Hylocereus genus and the undatus species are where the Harpua Dragon Fruit comes from. The outside of the fruit is bright pink. The flesh has a nice white pulp that is only half sweet and tastes mildly like melon. Even more, enjoy the fruit when it’s warm, because it’s very refreshing. Self-pollinating makes it easy for this variety to set fruit. The stems are very thick and have small thorns on all three sides. About two to three fruits grow on each mature stem every year, making it a very good producer.
The typical Hylocereus undatus night-blooming flowers are more than 15 inches across and bloom at night.
Growing
When the seeds are cleaned well and separated from the fruit pulp, they can be saved. The perfect fruit has no spots and is too ripe.
Seeds can grow well in a mix of garden compost and potting soil or in a pot inside. Most pitaya cacti sprout between 11 and 14 days after being planted shallowly. Since they are cacti, home growers worry about giving them too much water. As these climbing plants continue to grow, they will find something to climb on. They may do this by putting aerial roots under the branches in addition to the roots at the base. When the plant is fully grown and weighs 4.5 kilograms (10 pounds), it might flower.
Between 1,100 and 1,350 plants can be planted per hectare (445 to 546 per acre) in an industrial setting. Plants can take up to 60 months or 260 weeks to reach full industrial production, at which point they can produce between 20 and 30 metric loads (22 to 33 short heaps).
The plants can handle temperatures up to 40 ° c (104 ° f) and short periods of frost, but they won’t survive long periods of freezing weather. The cacti do best in USDA zones 10–11, but they might be able to live outside in zones 9a or 9b.
Selenicereus has learned to live in tropical areas with dry weather and only a little rain. In some places, it has grown out of control and become a weed. In some countries, it is considered an invasive weed.
| Flavor: | 4 out of 5 |
| Appearance: | 4 out of 5 |
| Fruit production: | 3 out of 5 |
| Home planting: | 3 out of 5 |
| Commercial planting: | 3 out of 5 |
How to choose and store
Dragon fruit is an exotic and vibrant fruit that can add a unique twist to any dish. Here are a few tips on how to choose and store dragon fruit.
When choosing dragon fruit, look for one that is bright in color and has no bruises or blemishes. Gently press the fruit to see if it gives slightly. If it is too soft, it may be over ripe.
To store dragon fruit, place it in a plastic bag in the refrigerator. Use it within a few days for best results. When cutting dragon fruit, be sure to remove the skin before eating. The flesh can be eaten raw or used in smoothies, sauces, and desserts.
Pitahaya can be eaten by itself, or it can be used to make red wine, juice, spreads, or desserts. Some people eat the flowers as a vegetable or make a tea from them.
How to prepare
Dragon fruit is a delicious, exotic fruit that is perfect for adding to smoothies, yogurt, or eating on its own. If you’ve never had dragon fruit before, here’s a quick guide on how to prepare it.
To start, cut the dragon fruit in half length-wise. You’ll then want to scoop out the flesh of the fruit with a spoon. Once the dragon fruit is prepared, it’s ready to be added to your favorite recipe or enjoyed as is!
In the making process, the peel of the fruit is used to add color and thicken the food.
The Harpua’s Song: A Dragonfruit Symphony in Pink and White
For ten years now, I’ve been in the dragonfruit business, and let me tell you, it’s a far cry from your average cornfield. Don’t get me wrong, there’s a certain satisfaction in watching rows of corn stretch towards the horizon, but dragonfruit? It’s an exotic dance between patience, perseverance, and a whole lot of wonder.
The Harpua variety, in particular, holds a special place in my heart. Imagine a fruit that looks like a hot pink, spiky rugby ball that burst into a symphony of creamy white flesh when you crack it open. That’s the Harpua. The outside is a vibrant spectacle, a party for the eyes, and the inside is a cool, refreshing melody for your taste buds. It’s like a melon had a love child with a kiwi, with a hint of floral sweetness thrown in for good measure.
The flowers are a sight to behold in themselves. They unfurl at night, these giant, white, fragrant blooms that look like something straight out of a fairytale. It’s almost a shame they only last a few hours, but that fleeting beauty makes the anticipation of the fruit that much sweeter.
Here’s the thing about dragonfruit – they’re shy pollinators. They need a little nudge to set fruit, so during flowering season, I become a cupid of sorts, flitting around the farm with a soft brush, transferring pollen from one bloom to another. It’s a delicate dance, but oh-so rewarding when you see those tiny green nubs appear on the stems, promising the bounty to come.
The wait for the Harpua to ripen is like watching a slow burn. The vibrant pink skin deepens, and the little green scales start to lose their grip. When you give it a gentle squeeze, and it yields slightly, that’s your cue. You’ve cradled a little dragon egg, and now it’s time to unleash the magic within.
Cutting into a ripe Harpua is pure satisfaction. The contrast between the hot pink exterior and the cool white flesh is breathtaking. And the flavor? It’s like a party in your mouth. Sweetness that isn’t cloying, a hint of melon that lingers, and a subtle floral note that adds a touch of elegance. You can eat it on its own, scoop it into yogurt parfaits, or even turn it into a refreshing summer salsa. The possibilities are endless, just like the melody this fruit plays on your taste buds.
Growing Harpua dragonfruit is more than just a job; it’s an experience. It’s the thrill of nurturing a unique and beautiful plant, the satisfaction of coaxing it to bloom, and the pure joy of harvesting a fruit that’s both a feast for the eyes and a delight for the palate. It’s a reminder that sometimes, the most rewarding things in life come from a little bit of patience, a whole lot of care, and the willingness to embrace the unexpected beauty of a spiky pink dragon.
Conclusion
Hylocereus undatus hybrid ‘HARPUA’ has bright pink skin and smooth, pure white, semi-sweet pulp. It is very fertile and will produce a lot of average-sized 1 lb. (around 400 grams) fruits with a nice, smooth texture. Melons, which can be eaten fresh, taste best after being chilled. This variety has huge night-blooming blooms that are more than 15 inches across and don’t need to be crossed with another plant.
