Dragon Fruit origin of this latest fruit is in the Latin United States, mostly in Mexico. Centuries ago, the settlers of these countries fell in love with this fruit and exported it to other places they were conquering. Today its cultivation has spread to more countries in the area and even to regions of China and Vietnam.
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The pitahaya or dragon fruit, such we said, is an exotic fruit with an intense color, dark red, pink or yellow, with an interior that can be white or pink, depending on the variety of cactus from which it is collected. Its flavor is delightful and with a touch reminiscent of kiwi or papaya and even avocado.
Yellow Pitahaya cactus: Yellow and along with prickles. Due to its shape and color, it is usually like pineapples. It a higher sugar content, so its taste is sweeter.
Red pitahaya: Unlike the yellow variety, it does not have thorns but rather bracts. It is a little larger and has a more rigid crust.
Another of the habits of this dragon fruit remains that its flowering period lasts one night, during which time it pollinates, and the fruit grows.
The flowers produce a delightful smell that can be easily perceived wherever the plant grows, but it suddenly loses as soon as it is cut.
Pitahaya contains basic minerals such as iron, calcium and phosphorus, and countless vitamins (vitamins B1, B2, B3 and C) perfect for keeping our body well. It particularly shown for people who suffer from high cholesterol and those concerned about strengthening their immune system. Compose mainly of water.
The best sense to eat dragon fruit is to cut it in half and spoon out the pulp with a spoon. We have to be careful if we don’t want to eat any of the numerous black seeds it contains and intermingled with its sweet and aromatic tissue.
It is refreshing and delicious in cold juices, fruit salads, and a drink with an exotic feel. Most cooks can present encourage to prepare a delicious pitahaya jam. Without a doubt, the most original mess on any table.
In addition to raw, there are different ways to take the pitahaya cooked without losing its properties. The most frequent is to find it as a garnish for specific dishes or as an ingredient that accompanies some salads.
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