Dragon Fruit? Pitaya? Pitahaya? What’s the Deal?!

 

Nomenclature in the world of cactus fruits can be a bit…prickly. Often dragon fruits – the colorful fruits with thick, leathery skin commonly found in the tropical sections of grocery stores throughout the US – are referred to as pitaya.

While that misnomer has become so common it works, there is a more correct term! Dragon fruits are most often known as pitaHAya in their native regions – can you hear the difference?

The distinction is important because pitaya refers to yet another delicacy in the world of cactus fruits that is also sometimes called pitaya dulce or sour pitaya:

 

 

While both fruits come from cacti that are native to the Americas, pitahaya (aka dragon fruit) are from the genus Hylocereus, vining cactuses that are native to the Central America but have become immensely popular throughout the tropics, particularly Southern Asia. All varieties of dragon fruit – pink skin with white flesh, pink skin with red flesh, and yellow skin with white flesh – are part of this lineage.

 

 

Pitaya, on the other hand, are the fruits of cacti in the genus Stenocereusareare – specifically the organ pipe cactus. This columnar cactus (like the emoji) is native to Mexico and the Southwest US, and has not spread farther than its native range. It produces thin-skinned, burgundy-colored fruits with juicy flesh that can vary from magenta to day-glo orange to yellow. Their juicy, sweet-tart flesh is considered a delicacy during their short season. They have been used by Native Americans and native Mexican peoples for centuries, both fresh and preserved as a semi-dried paste or jelly.

 

 

Pitaya has not enjoyed the commercial success of their cousin, the dragon fruit. Their thin skin is easily damaged (so they do not last long in storage) and they remain highly seasonal, unlike dragon fruit, which has become a year-round commodity. In the last several years, growers in Mexico have begun to experiment with commercial production of pitaya for markets in the US. They are handled as minimally as possible to prevent damage prior to shipping and are currently irradiated before importation, as per USDA requirements.

Have you tried true pitaya? Check out your nearest Mexican or Latino grocery store during pitaya’s short season from May to July and maybe you will get a taste!