Israeli Yellow (also called Israeli Golden) is a Hylocereus hybrid dragonfruit bred in Israel. This type is very similar to Aussie Gold.
Description
Botanists at Ben-Gurion University of the Negev in Beer-Sheva, Israel, worked for many years to develop the Israeli Yellow pitaya, also called the Yellow Dragon fruit.
Since the mid-1990s, Israel has been trying out different ways to pollinate and grow pitaya to find out if it could be a good crop for the economy in the dry parts of the country. With the creation of several new hybrids and cloned varieties, Israel has been able to sell more fruits and cuttings to other countries.
| Self-fertile: | Yes |
| Skin color: | Yellow |
| Flesh color: | White |
| Season: | Middle of summer to the end of fall |
| Weather tolerance: | 4 out of 5 |
| Fruit production: | 5 out of 5 |
| Flavor: | 5 out of 5 |
| Growing: | 5 out of 5 |
So, as we say, the Israeli Yellow pitahaya is a clone of the red-fruited Hylocereus undatus, and it is more like the red-skinned pitaya in how it looks and tastes. The fruit was called Golden Dragon or Golden Pitaya to help people tell it apart from Selenicereus megalanthus, its yellow cousin that grows in Central America.
It’s also called Yellow undatus or Golden Yellow, which is another way to tell it apart from what some people call the “real” yellow dragon fruit. Pitayas have become an important exotic food crop in Israel because they don’t need a lot of water, have pretty flowers, and are good for your health.
People say that this variety can handle cold and heat better than others, but we haven’t seen that for ourselves yet. The skin of the fruit is yellow and has green fins. The fruit is smooth, like those of other Hylocereus, but there are no spines on it. The flesh of the fruit is thick, clear to white, and full of small, black, crunchy seeds. The flesh is juicy and tastes sweet and tropical, kind of like a sweet and citrus kiwi.
Flowers
It took near 20 days for a flower to open from a bud. The flowers are at their biggest a few hours after sunset, when they are fully open. They close a few hours after sunrise. Israel Yellow flowers look like the flowers of most species of Undatus, and we are testing to see if they can reproduce on their own.
Fruit
Israel Yellow has oval fruits that weigh about one pound. The flesh is white and almost see-through, and the skin and fins are yellow and green. It took 25 days from the flower to the fruit. The flesh is juicy and firm, with a brix level of 15 on average. Fruits can stay on the vine longer to make them sweeter, but as time goes on, the flesh gets less firm. Israeli yellow pitaya are long, round fruits that are between 9 and 12 centimeters long and 7 to 10 centimeters
Nutritional Value
The Israeli yellow pitaya is a good source of magnesium, phosphorus, and potassium. They also have fiber, protein, and more calcium than the red-skinned varieties. A small amount of iron, vitamin A, niacin, and vitamin C can be found in the fruits. Israeli Yellow pitaya are a good source of healthy fatty acids and antioxidants. The seeds can be eaten, and they have a lot of omega-3 fatty acids that are good for your heart.
How to eat
Israelis most often eat raw yellow pitaya. Don’t cut the fruit until you’re ready to eat it. Most of the time, the flesh is scooped out of a fruit that has been cut in half. This leaves a shell that can be used as a bowl for the prepared flesh. The crisp, juicy flesh holds its shape well and can be diced, rolled, or cut into cubes to add to fruit salads, salsas, or desserts. Israeli golden pitaya go well with other tropical fruits like mango or papaya.
Fish like cod, tuna, or mahi go well with the taste. You can add pureed pulp to smoothies and cocktails, or you can freeze it and use it to make sorbets and popsicles. Israeli Yellow pitaya should be kept at room temperature until you are ready to use it. Before serving raw, put in the fridge for up to two hours.
History
Israeli Yellow pitaya was created in Israel in 1994. Most of it is now grown in Israel, but small amounts are also grown in Hawaii and Australia. Florida companies that sell tropical plants online recently started selling this variety. Hylocereus costaricensis is another type of dragon fruit that grows in Nicaragua.
It makes clones that have yellow skin and are smaller and rounder than the fruits from Israel. Israeli yellow pitaya cacti grow best in drier subtropical climates. They can handle heat and sun better than pink varieties, but they can’t handle cold as well. Israeli Yellow pitaya are mostly sent to Europe, but they started going to the US in 2015 and have been going there more and more since then.
Conclusion
In conclusion, the yellow dragon fruit is a unique and delicious addition to the Israeli fruit market. This unusual fruit has a distinct taste and appearance that is sure to please any palate. With its wide range of health benefits, the yellow dragon fruit is a great choice for anyone looking for a nutritious snack.
So, if you’re looking for something new and exciting to try, be sure to check out the yellow dragon fruit the next time you’re at the store.
