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 coolowl 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 coolowl 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 ~

Comment by Lissa on March 5, 2014 at 6:28

Lordy I'm not nearly so scientific lol. If I find one nice and red I cut it off and eat it. There are about half a dozen beautiful ripe fruit on the neighbours side of the fence that I can't reach :( They never come out into their little backyard when I'm there for me to alert them.

Would agree cutting from the stem rather than twisting. It's very fibrous and doesn't come away easily.

Comment by Elaine coolowl on March 3, 2014 at 23:25

That's a thought! There's little real info available just lots of general info. I recall twisting the first lot off yet these were very tough to cut - and under-ripe. Thanks! :-) 

Comment by Christine Cox on March 3, 2014 at 21:31
I will be there, looking forward to seeing your garden.
Comment by Susan on March 3, 2014 at 21:24
I'm wondering if you could just test it daily until it broke off in your hand? A lot of fruit is ripe when you can do that and I have picked some from a friends (tree?) long ago and seem to remember them just breaking off into my hand easily. Less effort than counting days from pollination. :)

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