Condor Dragon Fruit

Condor Dragon Fruit  (Hylocereus guatemalensis)

Beautiful purple flesh — though tricky to capture perfectly in photos (I’ll keep trying and update them soon!).

The skin shows light green and pink tones, turning a pinkish-red as the fruit ripens and that vivid purple shines through.

Condor ticks all the boxes 
Large fruit (400–750g)
Vigorous, high-yielding grower

Slightly cold sensitive
Self-sterile – requires cross-pollination
Thick 5–6mm skin
Sourced from a Sunshine Coast commercial grower

Taste: Sweet, refreshing lemonade notes with crunchy seeds and firm flesh.
Brix: 17–20

History of the Condor Dragon Fruit

The Condor dragon fruit variety was created by Paul Thomson, one of the pioneers of dragon fruit breeding in the United States and a founding member of the California Rare Fruit Growers Association (CRFG).

Paul Thomson dedicated decades to hybridizing Hylocereus species, experimenting with hundreds of seedlings to improve fruit color, flavor, size, and productivity. Among his many creations, Condor became one of the most well-known and admired dragon fruit hybrids.

Condor is believed to be a cross between Hylocereus undatus (white-fleshed) and Hylocereus guatemalensis (purple-fleshed), resulting in a vigorous plant that produces large, beautiful purple-fleshed fruit with excellent flavor and texture.

The name “Condor” was reportedly chosen by Thomson for its bold, standout characteristics — much like the bird it’s named after. Today, Condor dragon fruit is prized by both home growers and commercial farms for its sweet, refreshing flavor, consistent yield, and strong growth habit.

Care: 

Plant into an excellent quality potting mix to a depth of 2-3 cm 

Your dragon fruit will be marked with an arrow, plant ^ Arrow point up to the sky.

Regular Fertilizer 

Water once the soil has dried out.

Once rooted transfer onto a post. 

For more information check out some of our blogs. 

Plant Sizes: These are available in 20cm cuttings