Our first fruit @JeffH ! There must be something in your soil. This one fruit was so tiny… The neighbour was happy to let us have it. She didn’t even know it could fruit 
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Hi Fred, they’re going to talk about backyard beekeeping on “Gardening Australia” tonight.
How did it taste? That looks like the flesh & seeds of the yellow dragonfruit, which also produces small fruit.
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Tasted great. I missed your message so didn’t catch Gardening Australia. Was it worth watching? Might be able to find it on catchup TV.
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Yes it was worth watching Fred. It was a repeat because that week they showed a lot of stuff from previous shows. It was a 16 y.o. lad in W.A. who’s into bees.
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We have some photos of Yellow Dragonfruit flowers, from last night & this afternoon, just before dark, with that flower still opening.
The Yellow Dragonfruits are yellow on the outside with similar colored flesh to White Dragonfruits. The only thing is that they don’t grow very big. Sometimes you’re lucky to get a couple of teaspoons of flesh, while larger ones will have 3 or 4 tablespoons. The flesh is beautiful & sweet, with larger seeds.
The flesh of yellow dragonfruits is the nicest tasting, according to a lot of people. I’m inclined to agree with them.
PS, my fruit looks the same as in this photo. As you can see by the spoon, you don’t get much.
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Magnificent!!! 
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Hi & thank you Eva. I was tired after harvesting 450 kilos of honey for the week, however not as tired as the photo makes me look. I’m up at the crack of dawn to get more honey after a quick cuppa.
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In reply to my yellow dragonfruit flower post:
Yellow dragonfruits are much slower to develop than the red or white ones. These photos show some of the fruit that are about ready to pick. I especially want to show the multitude of spikes on them, even the withered flower has spikes.
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Yes, I’d like to revive this topic, even though the last reply was 11 months ago. The yellow dragonfruit seem to be having a rest this year. HOWEVER, I went out to check my rat traps early this morning, to hear the sound of BEES, in my dragonfruit flowers. I got Wilma to take some photos. One of my traps contained #11 for this year.
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Beautiful Jeff. I wish we had those in my neck of the woods! They seem to love artichoke flowers, though, and we have a few of those
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Thank you John, I feel blessed to be able to grow them in such abundance. I think that pollen is the only reward for the bees. After an hour, they were mostly gone. Some scouts must have found something better, even though we had a full day of rain yesterday.
They also love basil flowers. My daughter let some go to flower, resulting a lot of bee activity on them.
Good to know Jeff. We always plant a lot of Basil
Cheers
John Lawson
If you are willing to go with non-native perennials, African Blue Basil has a very long flowering season, bees adore it and you can root cuttings very easily. In San Diego, it flowers year round, but I bet that it would flower for 8-9 months of the year in Portugal. I am not too fond of the taste - a bit camphorous for me, so we just grow it for the bees. Plus it is a pretty perennial, so no need to replant every year. 
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Your dragonfruit flowers are always a welcome sight, @JeffH 
- incredible!! Looks like another good harvest is on the way.
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Hi Eva, thank you!. Sadly the photos don’t do justice to the noise & activity for that short period of time in the morning.
We had a visit from a dozen ladies from a garden club today. My back patio has never looked so tidy & clean. The ladies came to learn from us, however I learned something from one of the ladies. Apparently you can cook & eat the dragonfruit flowers. I know one thing, the compost worms love them. I’ll have to try some, because there is a lot of flesh in them, before they start to wither. Apparently they don’t have a lot of flavor, which would be fine in a curry or a stir-fry… Just to clarify, this is shortly after the fruit sets, not before.
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You’re very welcome, Jeff. Sounds like a nice get-together, and a good incentive to do some tidying (impending visits tend to do the trick for me as well). That’s very interesting about the flowers - I can picture how they might be, if I’m right to imagine they’re like giant versions of Christmas cactus flowers I’m familiar with. Maybe also a bit like sedum leaves, not at all strong but pleasant enough and sort of green-flavored.
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Sounds a bit like marrow/courgette/zucchini flowers. In France they stuff them with flavored rice before cooking (baking or shallow fry). Some places very quickly deep fry them once stuffed. Delicious!
This is the same concept as the ones I have had in France:
This is a typical Italian version:
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