We sell delicious ripe sweet dragonfruits (also called pitayas) at ARTfarm, but we also occasionally make cuttings available so you can try your hand at dragon farming. They are relatively easy plants to grow in the subtropical climate of the Caribbean, and can tolerate full sun or partial shade. Dragonfruit is a climbing cactus vine of spiky green triangular sausages whose care leads to some odd bedtime habits: certain varieties need to be hand pollinated, and the blooms only open at night. This article will get you started, and then you’ll want to search the web for more details. Welcome to our obsession:
Planting Your Dragonfruit Cutting
Beware of the sharp spines! Your cutting is pretty tough and can wait a few weeks to be planted in a pot or in the soil and start its upward trajectory. In fact, the cut end should be fully cured and dry before planting.
So take your time to find the perfect spot: this desert plant becomes incredibly heavy as it grows up and up, so if you put it on a weak structure the vine will eventually pull it down. The vine can handle shade or full sun, thus a large tree seems like a perfect sturdy natural support; but left to its own devices, the dragonfruit vine will eventually grow high up out of your reach for pollinating and picking the fruit. The roots can adhere to many surfaces and will grow up walls, too. A sturdy wooden fence or trellis is best, away from livestock and deer who enjoy munching the juicy interior of the vine segments.
When you’ve found a good spot, take a close look at your cutting: it’s directional. The spines should point up. Plant the cutting’s bottom end 1″ into a one gallon or larger pot to start, with a stake or other temporary support to climb, or plant it directly in the ground near the support where you plan to have your vine grow. Once you see some growth on the top of the cutting, you’ll know it has rooted in the soil.
Dragonfruit Vine Care
These tough desert vines are a relatively slow growing plant so be patient and prepared to wait up to several months before you see initial growth from your cutting.
Dragonfruit vines do need some water, but not as much as other plants. Once well established, especially on trees in a well-drained spot, we find they will survive and thrive without irrigation. They will develop roots all along the green segments, against the support you provide. The vine absorbs water from the air and from the surface they grow on. But depending on conditions they will also need regular watering with good drainage as they get established. They don’t want a wet spot but prefer to dry out between waterings. The smooth green segments of the vine will start to look wrinkly if it is thirsty.
If you prune the dragonfruit vine by cutting in the center of one of the green sections, it will often branch. So if you choose a tall support like a tree or wall, you can chop the growing tip of the vine in half as it grows and it will bush out and start to arc gracefully downward. You can also add more cuttings along the bottom of your structure, to keep the vine dense but within reach. There are industrial dragonfruit farms in Vietnam with thousands of vines on concrete posts, and the profuse spreading growth from the top makes each vine appear like a strange palm tree.
Flowering and Pollinating
Dragonfruit vines need to grow to a certain overall length before they will flower and fruit. This reproductive effort doesn’t start until the cutting has grown into a fairly substantial vine of six feet or more; it can take up to two years from planting to fruit from cuttings, even longer from seeds. But once they start, you’ll see buds forming along the edges of the outer segments of the vine.
The dragonfruit is the domestic cousin of the rarely-flowering night-blooming cereus. It is a night blooming cactus vine. Like the night-blooming cereus, each large, showy dragonfruit bloom is active for only a single evening, generally opening after dark and closing by mid-morning the following day. Night pollinators such as bats and moths can pollinate the dragonfruit, but for the most reliable harvests you’ll want to research further into how to choose, collect, and apply dragonfruit pollen to your open flowers at night.
Different varieties of dragonfruit pollinate themselves and each other differently. Natural Mystic has a high success of blossoms turning into fruit. Physical Graffiti doesn’t seem to self-pollinate, so it’s not a bad idea to have both varieties planted so they can pollinate each other to make sure fruits will form. Farmer Luca has experimented over the years and now pollinates all his blooms with pollen collected within 24 hours from newly opened Natural Mystic blooms.
Once the flowers are pollinated and have closed, you can prevent end rot in the developing fruit by trimming the excess wet petals from the tip. Birds and other wildlife love delicious ripe dragonfruit, so we often protect the fruit from damage with reusable fabric mesh bags.
To harvest the ripe dragonfruit for immediate consumption, you can twist the fruit and break it free of the vine. We prefer to use a hand pruning tool and cut the small portion of attached green stem away to free the fruit without damage.
Good luck with your new dragonfruit cutting! Wishing you fun nights of pollinating under the stars!
It was just another Saturday, until I heard this: “NOOOOOOOooooo!” The anguished cry went up from the farmstand, more than once. “I missed the greens?” Soulful eyes pleaded. “I can’t survive without them.” And another, maniacally gripping my lapels: “Don’t you see?! I have an addiction!!” My partner and I couldn’t escape the plaintive cries, even through our phone lines: “But…I’m a chef! What about my customers?!” As the voice trailed off into gentle sobbing, even the cashbox had a hollow, mournful clunk at the end of the farmstand, devoid of lettuce sales.
How to explain this? It all began in 1999, with the coconut coir, and it ended in December, with hundreds of pairs of beautiful legs. But I digress…
(To read more of this agricultural noir thriller, scroll down after the farmstand listing!)
Wednesday afternoon 3-5:30pm, we will have: loads of tomatoes, heirloom tomatoes, criminal amounts of cherry tomatoes, regular cucumbers, tiny wild pasture ‘gherkin’ cucumbers, lots of cooking greens, bunched arugula, beets, various butternut pumpkins, radishes, carrots, seasoning and Serano peppers, Italian basil, very little cilantro and parsley, lots of dill (great for pickling those tiny cucumbers), garlic chives, tons of ginger and turmeric, a good bit of watermelon including the yellow variety, about 10 bags of fresh figs, and zinnias! Also, no lettuce or salad mix. Learn why:
It was late November, 2017. The island mood was lifting after the storm, but many of the electric lights were still dark, when I stumbled across a tragedy of growing proportions. The crisp, leafy victims? Young, too young. Baby lettuces, mysteriously disappearing or dying. Their tantalizing, sweet potential, dashed into the compost heap like another shiny American dream. Nearly broke the heart of even a seasoned professional farmer like myself. My partner and I were determined to dig to the bottom of this and find out what was happening. We hung out our agricultural investigative shingle and started burning the shoe leather.
At first we had fooled ourselves, bellying up to the bar of the future for a lukewarm glass of false hope with a chaser of denial: we chalked missing lettuce seedlings up to the statistics. But as a week passed, there was a pattern: part of a tray of lettuce seedlings, just missing. Then another section, and another. Too many, just not surviving to the light of day.
But those who were able to thwart this mysterious abduction were not thriving. Instead of the vibrant, green, bushy seedlings I had grown accustomed to, they were limp. Lanky. Languishing. Lifeless.
And then came the wilt. The rot. The small percentage of who had survived were now dying. Something was destroying our lettuce before it ever made it to the field. Four out of five seedlings, dead. What was this mysterious, unseen, evil force? I could feel the hairs on the back of my neck stand up, as the dreaded words I could not say aloud flooded across my mind: “lettuce crop failure.”
My mind spun, counterclockwise, to the past. September, 2017. I thought of the powerful, angry dame with the breathy voice who had whirled through my office then. Maria, she said her name was. Could she be behind this? There was no doubt in my mind, but I still had no way to pin these crimes on her. I knew I had to find a way. I was being cold framed!
I combed through the furthest reaches of my memories, scratching my beard and searching for clues.
Could it be the seeds? It was now early December. We’d gone without electricity for months after Maria ravaged the island’s infrastructure, maybe the seed stock had gone bad and wasn’t germinating. I checked with my partner, but she said she’d ordered new seeds that miraculously came in the mail as soon as the airport reopened after the big storm. So we ruled that out.
I knew that Maria had destroyed our seedling house. It was the place where these young lettuces would have been protected and nurtured, instead of being exposed to all the tropical dangers that can turn a fresh, innocent seedling into a twisted heap of rotting cellulose before you could say “romaine”. I had hard evidence. I had satellite photos at the scene of the violent crime. Maria had her footprints all over the mess. We knew this was big. Then, Washington put out an APB over the wire on Maria and was offering a reward for information, so we called our contacts in D.C. and filed a pile of paperwork that could’ve choked a horse. But the Feds said their hands were tied. They wouldn’t back us up. My partner cursed them with language that revealed her nautical roots. But it wouldn’t change anything. We, and all the other farmers on the island with broken and crushed buildings, were going to have to go this alone.
We knew there were occasional roving gangs of mice in the neighborhood. Mostly they stayed clear of us, but with the seedling house reduced to a pile of broken lumber, their territory had likely shifted. Meanwhile, the lettuce trays had been crowded together in a smaller space to survive. The presence of this crowded, vulnerable population could have caused the gangs to become organized. We set up a sting operation involving some traps. But these were well trained soldiers and they did not fall for our subterfuge. They continued to pick off the young innocent sprouts, one by one. I laid awake at night, hearing their teeny tiny squeaky voices. Mocking me.
And what about the rot? That was not gang-related collateral damage. There had to be something…something in the coir.
Over eighteen years of farming, I had stubbornly resisted the use of commercial potting mix. My partner and I were both philosophically opposed to importation of resources that could be found on the island. The commercial potting products usually contained questionable characters, such as peat bog products which are not renewable. We had inherited a mountain of coconut coir nearly 20 years ago in 1999, and had been using the goldmine of fibrous hairy brown material to keep our potting mix light and fluffy. But it was heavily processed, and had to be imported. And we were running out. Maria’s punishing rains had soaked the molehill of our coir mountain that remained, and it had grown fungal and rich. Perhaps too rich for the young and delicate, innocent victims of this mysterious crime.
Perhaps it was time to shut the door on the coir and find a solution that could close the book on this perfect storm of plagues. But what was the answer? I began spending sleepless nights in the crime lab, trying old and new formulations. Each one took agonizing days to test. Failure after failure threatened my resolve. There had now been nearly two weeks of greatly reduced lettuce production, a disaster that I knew would come to haunt me in early February 2018, if I couldn’t solve this problem now. Only one in five seedlings had survived the mysterious onslaught of crime. The compost was piling up. Two weeks had passed.
Time was running out. Christmas was nearing, but despite the cheerful blinky battery operated lights and the holiday songs on the emergency radio, my heart was a fragile, empty shell. Bleary-eyed, I could see a dismal future ahead, full of disappointed customers, angry chefs, bills stacking up with no sales. It was a disaster borne of a disaster. But what could I do?
Then my partner said, “Wait. I know a guy.”
Bob was a guy, a Guy that could Build Stuff. Sure, we’d brought him in to repair the miles of fencing that had gotten knocked down. But this was a culinary emergency, we needed all hands on deck. Bob and I threw together a tiny protected hut from the shattered remains of the seedling house. It wasn’t much, but perhaps it could save a few lives. Then another mysterious figure emerged from the mist. It was Roi. We couldn’t believe our luck. Roi knew how to build stuff. He put a sturdy roof on the hut. The shattered pieces of our lives were starting to come back together with the glue of the Guys who could Build Stuff.
Back in the lab, I had become obsessed with the granularity of wood chips. We had stockpiled mountains of wood chips for mulch prior to the storm. Could an answer lie within these sleeping behemoths? I didn’t know it at the time but it was a dead end, an end that would lead nowhere and would not solve my problem. Or could it? One night, as I mopped my brow under the dimming light of the failing solar lantern, SHE walked in.
She was petite, not unusual, I’d seen her type around the farm before. But what really caught my attention were those legs, those beautiful legs. She had a sinuous way of moving them that put my frontal cortex into a deep freeze. They were smooth, waxy, bright red. She had to have about 300 of them, two per segment to be exact. She crawled up my arm and looked me straight in the eyes, meaningfully waving her feelers at me. I could almost hear her teeny tiny voice say, “Use the force, Lucaaaaaaaaa.” I knew it was the hand of fate, Lady Luck dealing me a winning hand. And I knew what I had to try.
The wood chips to replace the coir had to be gongolo and millipede composted.
I tried to hold myself back from counting unhatched chickens, but I could feel it in my bones. I knew I had finally stopped this crime wave and restored a new normal to these young summer crisps, with the help of my leggy friend, the Guys Who Could Build Stuff, and my faithful and salty partner.
After a few days, I reaped the success of my experiment. The sweet sweet smell of our new formula of potting soil soothed my soul. The emergency lettuce hut kept the mice at bay. And the seedlings begin to show a vitality and vibrancy that made my heart sing. The lettuce was growing leafy and full again.
I knew the customers would never understand. It was too complex, too nuanced, too frightening, too much to wrap your head around. Plus, insects. The whole thing was like a dream. A nightmare, really, one that I’d feared I’d never awaken from. But now, the birds were singing. The lettuces were growing again. The mice had moved on. I knew that there would be lean times ahead. There would be at least a week, maybe two, in mid February, when the people would cry out in sheer agony, for lettuce, for lettuce products, blissfully unaware of the struggles and darkness we had been through in the dark, dark days of December. But that didn’t matter now.
Because we had so many cherry tomatoes.
Post-hurricane adjustments took time, during which we were also trying to train a new employee, repair broken infrastructure on the farm and in our home, apply for federal disaster programs and make business decisions based on unknown disaster zone variables, including the size of our customer base post-storm: many of our permanent resident customers had taken mercy flights to the states for an unpredictable period of time, and we had no way of knowing whether our seasonal resident customers would be back for the season. The customer response this season has been unpredictably huge, and we are fielding a few complaints that there is not enough produce to go around (despite the fact that we are always packing away some food items at the end of every farmstand). Please know that if we could grow more food for you, we would. Farming is seasonal and subject to the vagaries of nature. And other farms on St. Croix will soon be producing more food, stay tuned!
Costume your table in a tiny Caribbean festival of flavor and let the juicy sweetness march into your mouth! ARTfarm is open today 10am-12 noon with beautiful sweet salad mix, spicy salad mix, lettuce heads, escarole, lots of kale, collard greens, broccoli greens, mustard greens, dandelion greens, beets, onions, limes, passionfruit, cucumbers, radishes, sweet peppers, tomatoes, cherry tomatoes, cilantro, garlic chives, dill, parsley, rosemary, sage, Italian basil, Thai basil, lemon basil, lemon balm, fresh Mediterranean figs, honey, and vegan coconut-based ice cream. All a di gal dem. Whine up, whine up!
Have you noticed it getting drier, windier and hotter this month? Normally things would dry up in January or earlier, but we’ve been blessed with an extended rainy season this year. On the south shore of St. Croix, the air smells different. Pastures are starting to dry up quickly and the hills are changing from a vibrant green to some more muted shades that are shifting into gold and brown. We are watering our crops more often. As the tomatoes get more flavorful on the vine, the mango flowers are starting to set fruit for June.
All this dry heat means that it is time to treat ourselves to a delicious cold frosty Feel I ice cream!! YES! It’s back!! Today we have Feel I’s mango, guava, passionfruit, and banana flavors, all made from local fruit and local coconut cream – no dairy. Get one of each!
We’ve got Sweetface chocolates, too, if you need darker decadance.
If you’re feeling more savory, we’ve got baby spicy salad mix, sweet mix, cherry and big tomatoes, cucumbers, pumpkin, scallions, garlic chives, sage, green coriander, Italian basil, sweet and hot peppers.
For a pop of color, go for a bunch of fresh cut zinnias, a sunflower or two, and a papaya!