Brisbane Local Food

Growing local

For earlier parts to this story, see here.

Picked the first one today after noticing it started to colour about 3 or 4 days ago (this is where a current garden diary would come in handy).

These are some ripening:

And this is the one we opened today:

It has a very tough very short stem - cut it rather than trying to twist it off. Remember the stem has spikes!

It looked red enough …

Don't know what the average weight is per fruit commercially.

And cut open, it looks fine:

But doesn't peel as well as a fully-ripe fruit will do - and tasted a tad tart, dang! another couple of days yet. I can see why the commercial growers count the days from pollination. Something like picking at 28 days for the supermarket and around 35 days for Food Connect or own eating. You can guess I did not make a note of when they were pollinated :-(

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Comment by Elaine de Saxe on April 6, 2016 at 5:33

The plants decided to flower! Since we love the fruit we're standing by in admiration. Weirdly although the plants sunburn, they hate being under shadecloth. For rainforest plants they are really tough.

Comment by Lissa on April 6, 2016 at 5:14

You're doing well to have them still flowering. Mine have long finished.

Comment by Sophie on April 5, 2016 at 14:02

Yay!

Comment by Elaine de Saxe on April 5, 2016 at 12:53

UPDATE April 2016: with our late crop flowering, overnight there were 3 flowers opened. This morning around 7-8 am they were more flaccid but still open a little. Spied 2 little black Australian native bees hovering. Didn't see them enter the flower but something must be attracting them. No hive of my own but there is a small area of natural bush at the back, I'm guessing there's a beehive in one of the trees.

Comment by Elaine de Saxe on March 21, 2014 at 19:56

Yes they do ripen a little. I notice this morning when I picked 8 red-fleshed that one had a small split. After sitting on the bench for a few hours, 3 more developed cracks. So something is going on! I suspect the cracks have to do with ripeness more than uneven watering (a la Tomatoes).

The red flesh does stain everything - I wonder if it is high in anti-oxidants like purple fruits. There's so many questions about Dragon Fruit un-answered at this stage.

Comment by Jodie Miller on March 21, 2014 at 16:43

We made a watermelon and dragonfruit sorbet with such a beautiful colour and flavour.  Who knew dragonfruit were so amazing??

Comment by Jodie Miller on March 21, 2014 at 16:42

My landlord grows two varieties and sells them to me for the shop.  Oh, the red one, and then the really red one.  I still like the white tho because it doesn't stain *everything* it touches.

They are beautiful Elaine.  They will keep ripening off the vine (if it's called that).

Comment by Lissa on March 6, 2014 at 5:25

Deep red. Like the ones in the shops.

Comment by Elaine de Saxe on March 5, 2014 at 11:13

Hmm, there's red and red - I tried all the red ones this morning and while they are simpler to move on the stem than the unripe ones, they are still hanging on grimly.

Comment by Florence on March 5, 2014 at 9:42

I think I read somewhere if it's red, and softer to the touch than the unripe ones, then it's ready... that's the instructions I gave to my husband's collegue who is in a rental with fruiting dragonfruit cactus or vine... or whatever you call it... they picked one for me to try and it was delicious ~

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This site was created by Scarlett Patrick, to build capacity in the Brisbane  community for growing, buying, and living sustainably. Six years on, BLF is an important hub to promote, discuss, share and learn about local food growing, production, gardens, services and activities happening in our part of the world.

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