The Peruvian yellow dragon fruit is a tasty tropical fruit that is native to Peru. The fruit is oval in shape and has a yellow skin with green scales. The flesh of the fruit is white and contains black seeds. This kind is exceptionally sugary and juicy, and after it has reached maturity, the prickly fruit can be easily brushed off.
The more common red kinds of dragon fruit are larger in size, but the yellow varieties, which are less common, have the shape of an oblong. The length of each fruit is around 15 centimeters, and its width is approximately 10 cm. The fruit of the “Yellow pitahaya” variety ranges in size from small to medium and weighs between 0.5 and 1.0 pounds.
The climate has a significant role in determining their size, and scientists typically divide them into three distinct size groups. Their thick, yellow skin is covered in little knobby protrusions that, while juvenile, have small spines that, as the fruit matures, will naturally fall off. Under the skin, you’ll find a solid, white flesh that’s packed with innumerable tiny, black seeds that are edible.
|Category:||Edible fruits, vines and climbers, cactus and succulents, epiphytes|
|Sun exposure:||Full Sun / sun to partial shade|
|Bloom characteristics:||Flowers are fragrant|
|Flavor:||5 out of 5|
|Appearance:||5 out of 5|
|Production:||4 out of 5|
|Home planting:||4 out of 5|
|Commercial planting:||4 out of 5|
The Peruvian Yellow has a texture that is crisp and juicy, and it has a flavor that is very sweet and tropical, with floral undertones, and no acidity.
The flower is roughly the size of a thumb and has yellow and white petals on the outer, with the yellow petals being slightly larger than the white ones. The similarities between this and other Hylocereus species are striking. However, the bell-like appearance of the flower is due to its form. The majority of Selenicereus species have flower buds that are tipped at the base with minute spines that resemble hairs.
This pitaya variety is normally consumed uncooked, either directly from the skin or after being scooped out and subsequently cut, balled, or cubed. Before consuming the fruit in its raw form, chill it in the refrigerator for at least two hours to bring out its full flavor. Serve as a standalone dessert or incorporate into tropical fruit salads.
The white flesh of the dragon fruit can be pureed and turned into a sauce or syrup, or it can be blended into drinks and mixed drinks. Put the pureed pulp in the freezer to make a sorbet or granita. Make pastries and other baked foods taste better by using the flesh. Yellow Dragon fruit can be stored at room temperature for a few days, and it can be stored in the refrigerator for up to a week without losing its quality.
Flowers bloom immediately after sunset and close just before sunrise. Self Fertile. It is able to produce fruit by utilizing its own pollen.
The growth of the “Peruvian” is olive green in color and consists of three sides. Along the margin of the cutting, there are three little spins. The cutting’s edge is angled downward slightly between the spins. The fact that this plant is so sensitive to both heat and cold is one of the most challenging aspects of cultivating it. Second, with too much rain, this type of plant is often affected by rust.
The interior of the fruit consists of a rich white flesh that can be eaten together with its many tiny black seeds. The Yellow dragonfruit lacks any acidity and has a sweet, tropical taste with undertones of flowers. Its texture is crisp and juicy, and its flavor is sweet and tropical. Yellow dragon fruits are often considered to have the most delicious flavor of all the different varieties of dragon fruit.