ORIGIN
Pitahayas are native to Mexico and America and grow in many hot countries with temperatures up to 40 °C. Our Discovered Pitahayas come mainly from Vietnam, Thailand and Israel.
The pitahaya, commonly known as dragon fruit, is an exotic fruit with a particularly striking appearance. Yet this is easily explained when you know that pitahayas grow on cactus plants. Both look intriguing, due to the green protrusions. But you soon forget that when you take a bite. It is an exotic delicacy! The fruit has a scaly pink or yellow skin and usually contains white flesh with black seeds, although some varieties feature red flesh.
Pitahayas are native to Mexico and America and grow in many hot countries with temperatures up to 40 °C. Our Discovered Pitahayas come mainly from Vietnam, Thailand and Israel.
The flavour of pitahaya can be best described as a refreshing blend of watermelon and kiwi. The pitahaya is fresh, slightly sweet and low in calories. The flavour of dragon fruit is generally mild and not overpowering, making it a versatile ingredient that complements other ingredients. The small, black seeds you find when you cut open the fruit give a crunchy contrast to the softness of the flesh.
Pitahaya tastes best when eaten fresh and cold. Preparing dragon fruit is a breeze – simply cut it open, then slice or scoop out the flesh. The versatile flesh can be used in salads, desserts, cocktails, or as an appealing garnish. Remember that the skin is not edible.
Allow the pitahaya to ripen at room temperature or store it in the fridge for a few days. Pitahaya is ripe when the skin is pink and the leaves are bright green.
Want to eat the flesh? Then try drizzling a fine liqueur, for example Grand Marnier, over the flesh. Then put the pitahaya in the fridge for an hour to allow it to soak in well. And then? Time to feast. Enjoy!
Pitahaya contains high levels of vitamin C and vitamin B and is rich in fibre minerals and antioxidants.
Pitahayas are native to Mexico and America and grow in many hot countries with temperatures up to 40 °C. Our Discovered Pitahayas come mainly from Vietnam, Thailand and Israel.
The flavour of pitahaya can be best described as a refreshing blend of watermelon and kiwi. The pitahaya is fresh, slightly sweet and low in calories. The flavour of dragon fruit is generally mild and not overpowering, making it a versatile ingredient that complements other ingredients. The small, black seeds you find when you cut open the fruit give a crunchy contrast to the softness of the flesh.
Pitahaya tastes best when eaten fresh and cold. Preparing dragon fruit is a breeze – simply cut it open, then slice or scoop out the flesh. The versatile flesh can be used in salads, desserts, cocktails, or as an appealing garnish. Remember that the skin is not edible.
Allow the pitahaya to ripen at room temperature or store it in the fridge for a few days. Pitahaya is ripe when the skin is pink and the leaves are bright green.
Want to eat the flesh? Then try drizzling a fine liqueur, for example Grand Marnier, over the flesh. Then put the pitahaya in the fridge for an hour to allow it to soak in well. And then? Time to feast. Enjoy!
Pitahaya contains high levels of vitamin C and vitamin B and is rich in fibre minerals and antioxidants.
| Energy (kcal) | 60 kcal |
| Energy (kJ) | 251 kJ |
| Carbohydrates | 9 g |
| Fat | 0,5 g |
| Fibre | 1 g |
| Protein | 2 g |
| Sodium | 60 mg |
