Pitahayaaaa

Dragon fruit is often the ingredient in many tropical cocktails; in addition, it is used to make wine. In addition to a pleasant taste, pitaya has another advantage - a high content of vitamin B3, phosphorus, calcium and oleic acid, which improves brain function. And from the fragrant flowers of the cactus pitaya Americans make tea.

The skin is inedible, in addition, it may contain pesticides. Before serving, the dragon fruit is cut lengthwise. Inside is a juicy, often white, pulp with small black seeds. Pitaya seeds have a pronounced nutty taste and are extremely rich in lipids.

Pitaya is a rather sweet, but low-calorie fruit. However, to some the taste of pitaya may seem quite indistinct and even fresh. The fruits are eaten both raw and cooked.

The first mention is found in the Aztecs in the XIII century. The sweet and sour fruits of pitaya were appreciated by the Indians, but not so much for the taste as for the large amount of fruit and its ease of collection. It is believed that the dragon's fruit was brought to Thailand from Vietnam about 10 years ago. Closer to the rainy season (around September), pitaya floods Thai markets.

Hylocereus blooms only at night; large white fragrant flowers have a typical shape for cactus flowers. The fruit of the sweet pita has a white creamy crumb with tiny black seeds and a delicate aroma. It tastes something like kiwi.

Hylocereus blooms only at night; large white fragrant flowers have a typical shape for cactus flowers. The sweet pitaya fruit has a white creamy crumb with tiny black seeds and a lower aroma. It tastes like kiwi.