Makisupa is a hybrid dragonfruit born from crossing Hylocereus undatus and Hylocereus polyrhizus, a variety acquired from Florida growers and now prized for its exceptional red flesh and reliable fruit production. This climbing cactus produces massive flowers over 15 inches across with white inner petals and outer petals that fade from yellow to red, opening at dusk for a spectacular nocturnal bloom. The fruits are medium to large, weighing one to one and a quarter pounds, with reddish-pink skin adorned with short green fins and a sweet yet slightly astringent flavor that averages 15 on the brix scale. Its vigor and productivity make it a standout choice for gardeners in full sun who can provide sturdy vertical support.
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The sheer size of Makisupa's nocturnal flowers makes this variety a living spectacle; blooms exceed 15 inches across with petals that shift from creamy white and yellow to deep red. Unlike some dragonfruit varieties that struggle with fruit set, this hybrid excels at production while delivering red flesh with genuine sweetness and the kind of firm texture that makes it ideal for juicing. The growth habit has a distinctive personality: three-sided cuttings that curl and twist as they climb, creating a sculptural presence on any trellis.
Makisupa dragonfruit is excellent eaten fresh, though its larger fruit size and semi-firm flesh texture make it particularly suited to juicing. The high lycopene content, a natural antioxidant, adds nutritional value beyond simple enjoyment. The stunning flowers, which open for just a few hours after dusk, also make this variety worthwhile as an ornamental specimen for gardeners who want to experience the drama of nocturnal blooming.
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Makisupa is typically propagated from cuttings rather than seed. Allow cuttings to callus for several days before planting in well-draining soil. Transplant rooted or callused cuttings outdoors in full sun after the last frost date in your area, spacing them where they have room to climb and expand.
Harvest Makisupa dragonfruit when the skin develops its full reddish-pink color and the fruit yields slightly to gentle pressure. Fruits typically mature one to one and a quarter pounds. Cut the fruit cleanly from the plant using a sharp knife rather than pulling, which can damage the plant. In Louisiana, the nocturnal flowers close a couple of hours after sunrise, so blooms visible during the day have already gone dormant.
Makisupa's characteristic curling and twisting growth makes training essential for managing its expansive climbing habit. Direct new growth along your chosen support structure, tying it loosely to prevent damage as cuttings thicken. Remove any crossing or excessively crowded stems to maintain air circulation and improve flowering exposure. Light pruning after harvest helps maintain shape without sacrificing next season's bloom.
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“Makisupa represents a deliberate breeding effort to combine the best traits of two Hylocereus species: Hylocereus undatus, the white-fleshed dragonfruit, and Hylocereus polyrhizus, known for its red flesh and deeper color. This variety was acquired by Spicy Exotics from a Florida grower, bringing together regional expertise in dragonfruit cultivation with the genetics of two distinct species to create a hybrid optimized for both visual appeal and productivity.”