The dragon fruit (Pitahaya) - exotic fruits

The dragon fruit, also called Pitahaya or Pitaya, is originally from South America cactus plant.

Not only because of its origin, the Pitahaya looks exotic. Also her appearance, which consists of scale-like impulses, indicates her exotic origin. The dragon fruit reaches a size of 10 to 15 cm and has an oval shape.

Types of dragon fruit

The dragon fruit comes in two types. On the one hand a red, also called big dragon fruit, on the other hand a yellow, also called small dragon fruit.


The red dragon fruit is divided into two subspecies:
A dragon fruit with red peel and red pulp, and a dragon fruit with pink peel and white pulp.
Attention: The red pulp is strong like the beetroot!

The yellow dragon fruit has as the name suggests a yellow peel and a white pulp. Since she is not grown very often, she is more expensive than her red "sister".

The pulp of the red and yellow dragon fruit contains small black kernels whose aroma is lost when heated. In higher amounts, the small nuclei are digestive.

growing countries

The Pitahaya is cultivated among others in the following countries: Nicaragua, Colombia, China, Vietnam, Thailand and Israel.

Ingredients and ingredients

In addition to the watermelon which consists of 95.8% water is the dragon fruit with its 90% water content of the watermelon close on his heels. The dragon fruit is low in calories and contains in addition to iron, calcium and phosphorus also vitamins B and C.


storage

The dragon fruit can be stored at room temperature for several days. In cool storage, for example. In the vegetable compartment of the refrigerator storage up to twelve days is possible.
Important: Since the dragon fruit is sensitive and easily gets bruised, it should be stored upright if possible.

consumption

The Pitahaya is often harvested immature due to the long transport routes. It is therefore usually advisable to let the fruit ripen for a few days after purchase. Only when the peel turns dark, the fruit yields slightly at finger pressure and peels like a banana, the dragon fruit has reached its full maturity. Only then does she have her full taste flavor. Before, the Pitahaya can taste watery and bland, so you should refrain from premature consumption.

To eat, cut the Pitahaya on the flower and then halve it and spoon out the flesh or peel and cut into bite-sized pieces.
In addition to raw consumption, the Pitahaya can also be processed for example into jam or ice cream.
Small party gag on the edge: Serve the Pitahaya with its white flesh and its many black seeds disguised as stracciatella ice cream.

taste

The taste of a dragon fruit differs depending on its nature.
But if the taste critics of a yellow Pitahaya quickly agree and draw a comparison to a mango or pineapple, the taste statements vary in a red Pitahaya in different directions. According to some, red Pitahaya tastes like kiwi or pear, but strawberry or banana, according to others.

We assume the taste is simply dependent on the pulp (red or white flesh) and the degree of maturity of the red Pitahaya.

Or what do you mean? How do you remember the taste of a red dragon fruit?

EXOTIC FRUITS - Pitaya / Yellow Dragon Fruit (Hylocereus Megalanthus) | March 2024