Isn't it cute🌵🐼🍼my new sweet baby cactus pattern.
Available on many products in my shops.
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I'm usually buying dragonfruit for $1 on a discount cart when it's gotten ugly. That's when the commercially-produced ones are best. I paid $3 for this one. What makes this yellow one special? Well, the majority of commercially available dragonfruits are of two types, Hylocereus undatus (white-flesh), H. costaricensis (red-flesh), and hybrids thereof. These constitute the familiar dragonfruit type with magenta skin and greenish "fins." There is a yellow phase of H. undatus that is grown in the Middle East, but this is not it. This yellow one is cool on 2 counts - 1) it's Hylocereus megalanthus 2) it's BIG fruit of H. megalanthus, they are typically half this size. It means that growers have finally gotten hip to the Ecuadorian stock. This dragonfruit species makes the best and sweetest fruit. The classic types are showy but tend to have flavor of a bland cucumber-kiwi. This is especially true of farmed dragonfruit. Tangent? Commercial dragonfruits are farmed in artificial light conditions to trigger constant flowering and fruiting. This makes blander fruit in general. Ones grown under natural sun more slowly will have more sugar and flavor. (/end tangent) With this yellow H. megalanthus the rule still applies. When we ate these in the "wild" in 2013; they were the best dragonfruit I've ever had. If you've been underwhelmed by dragonfruit in the past, this is probably the best one now available. #fruit#dragonfruit#hylocereus#cactus#cactuses#cactusfruit#tropical#tropicalfruit#nature#planetearth#ramblings#epiphytes
trying my hardest to be a 🌿 lady, but I essentially have a black thumb👎🏻
Other than succulents & cactuses, what’s some starter plants you green-thumbed ladies suggest?🌵 #helpagirlout
(Throwback to George Town, Malaysia)