Pitaya (stenocereus spp., Cactaceae): An ancient and modern fruit crop of Mexico

Pitayasfrom various species were an important edible fruit in semiarid lands of tropical and subtropical Mexico in ancient times. Recently, farmers have been cultivating plants selected from the wild, such as Stenocereus queretaroensis in the Sayula Basin of Jalisco. These cacti can flower and produce fruit before the onset of the summer rainy period. Their fruits have an attractively colored pulp (often dark red) with digestible seeds and without the nasty glochids found on cactus pears. The sugar content is 10 to 11%. The shelf life is only a few days, as the fruits tend to dehisce longitudinally. Pitayas bring a competitive price in local markets, resulting in a substantial financial return with relatively low inputs of water, fertilizer, and pesticides.