by Danna Martínez
The pitaya is globally one of the most exotic fruits. Despite its aspect and peculiarity, the pitaya has become a very required aliment.
The name “Pitaya” comes from Central America. The word refers to flaky fruit.
People of different countries call this fruit pitaya or dragon fruit. The way people want to call it, its aspect is indelible. The pitaya is a rare oval fruit; its hard crust has big thorns. However, the inside is a soft pulp. The pitaya’s pulp is generally white; in some cases, it can be red. Also, tiny black seeds are along with the pulp. When the fruit is ripe, it can change from a green to a yellow or red color. Then it’s time to eat! All the fruit is edible, except for the cover. Seeds are comestible too.
Central America is the birthplace of the famous fruit. Nowadays, Mexico, Israel, Colombia, Nicaragua, Guatemala, and Ecuador are some of the biggest pitaya producers.
The pitaya has a vigorous nutrient table. One of its consumption causes is its Vitamin C content. According to Medical News Today, “Vitamin C is a vital nutrient for health. It helps form and maintain bones, skin, and blood vessels. It is also an antioxidant.”
Moreover, the dragon fruit has a significant amount of fiber. The fiber in reasonable amounts can be good for the organism. The digestive system takes advantage of this fruit, improving its functioning. The pitaya is a water-rich fruit, which helps to deflate the organism and to combat different diseases.
The pitaya is a shallow calory fruit. It contains 54 calories per 100 grams.
The pitaya has a very singular aroma and sweet taste. Like other fruits, the pitaya can be consumed fresh, in juice, shakes, ice cream, cakes, jelly, and even compote. Commonly, the pitaya is cut in halves and eaten with a spoon.