White Dragon Fruit: Varieties and Characteristics

I love plants and cacti, but I adore exotic fruits; I'm always excited to share what I learn, and today is about the white dragon fruit. The pitahya, known for its distinctive appearance and delightful flavor, is more than delicious—it's a journey into the world of vibrant and unique fruits.

White Dragon Fruit Varieties

Connie Mayer – H. stenopterus X H. undatus

German hybridizer Eckhard Meier developed the Connie Mayer Dragon Fruit alongside its siblings, Bruni and Kathie Van Arum. Its medium-sized blooms feature purple, pink, and white petals, opening at dusk and closing at sunrise. The fruit is small to medium-sized with a coconut-like taste.

Hana – Hylocereus monacanthus

The Hana Dragon Fruit, originating from Hylocereus monacanthus on Maui, Hawaii, stands out with its thin stems and long thorns and is known for its rapid growth. Its flowers bloom at night with a white-to-pink gradient and emit a lovely fragrance. The small fruits, sometimes weighing over a pound, offer a melon savor.

Israel Yellow – Hylocereus undatus

Don't be fooled by the name; its flesh is as white as snow. The Israel Yellow Dragon Fruit gained popularity through research at an Israeli university. Characterized by its golden skin, the flesh is firm and juicy, with a subtle taste that's truly refreshing.

Vietnamese White – Hylocereus undatus

The Vietnamese White is native to Vietnam and is popular among growers and consumers worldwide. This sort features white, tangy flesh with a watermelon-like texture and small edible black seeds.

Palora – Selenicereus megalanthus

The Palora Dragon Fruit hails from the town of Palora in Ecuador. This pitahaya grows fast and robust, producing larger fruits with a similar taste and consistency, thus considered superior.

La Magdalena – Selenicereus megalanthus

La Magdalena is a unique type of dragon fruit known for its delicious flesh and pale red, peachy exterior. This pitahaya is a hybrid of two dragon fruit species, S.Megalanthus and H.Undatus, and is prized for its high sugar content and juicy, sweet white flesh. La Magdalena dragon fruit is also known for its versatility in cooking and baking.

Yellow Dragon – Selenicereus megalanthus

This pitahaya, also known as the Colombiana sort, has a lengthy fruiting season. Despite its name, the skin hides a luscious and delicious white flesh, remembering a kiwi and a pear.

Yellow Thai – S. megalanthus X H. undatus

Compared to other pitahaya, the Yellow Thai Dragon Fruit, a hybrid between Selenicereus megalanthus and Hylocereus undatus, is a self-pollinating type. Its flavor is subtly sweet with a lemony, pink lemonade-like aftertaste, perfect for summer refreshment.

Honduran Moon Torch – Selenicereus hondurensis

The Honduran Moon Torch is rare, with light pink skin and numerous tiny fins. The firm flesh with small crunchy seeds makes it a refreshing treat when chilled on hot summer days.

Conclusion

The world of white dragon fruit is vast and fascinating. Each type offers a unique fragrance, flavor, and texture. Tasty and healthy, the dragon fruit is a good source of vitamin C, antioxidants, and fiber. Enjoy this tropical fruit in smoothies, salads, desserts, drinks, or just as it is!