This archive report was first published on 3 August 2019.
Published on August 3, 2019, by Faith Ndungi, a nutrition expert at Egerton University, highlights the potential of dragon fruit as a super crop for Kenyan farmers.
Also known as pitaya or strawberry pear, dragon fruit is a tropical fruit with a red or yellow scaly peel, white, red, or magenta pulp, and small, black seeds.
There are several species of dragon fruit, including Hylocereus undatus, Hylocereus polyrhizus, Hylocereus costaricencis, and Selenicereus megalanthus, each with its unique characteristics and growth requirements.
Dragon fruit plants can grow for up to 20 years, producing 100kg of fruits per year, and can thrive in tropical and subtropical climates with well-drained soils and adequate water supply.
However, the plants require a dry period for initial growth, and excessive soil moisture can lead to bacterial and fungal diseases.
Dragon fruit can be propagated from seeds or stem cuttings, with stem segments of 12-38cm being used for grafting.
The fruits are well-adapted to a wide range of soils and can be harvested when they change color from green to red or yellow.
Artificial cross-pollination between different species can ensure better fruit set and size, and pruning is necessary to promote flowering and stem branching.
Dragon fruits are commonly consumed fresh, and their pulp can be used to make various products such as ice cream, yoghurt, jelly, preserves, marmalade, juice, candy, and pastries.
The fruits are rich in antioxidants, vitamins, polyunsaturated fatty acids, carotene, protein, calcium, iron, and phosphorus, making them a nutritious addition to a healthy diet.
