PITAHAYA OR YELLOW DRAGON FRUIT
The pitahaya has a bright yellow skin and a seed-filled flesh, which can be eaten with a spoon. It tastes delicious on its own, or in fruit salads, juices, desserts, and even in savory dishes. For many, its small seeds are a perfect natural laxative to regulate digestion.
food contributes to the daily diet. 2000 calories a day is used for general nutritional advice.
HOW TO EAT
HOW TO STORE
Research into the health benefits of this fruit is currently being carried out in the following areas:
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THE PITAHAYA OR YELLOW DRAGON FRUIT IS…
NATURAL SOURCE OF POTASSIUM
One serving (100gr) of pitahaya provides 2% of recommended potassium. This mineral helps nerves and muscles communicate, allows nutrients to flow into cells, and helps remove waste from the cells. A diet rich in potassium helps counteract some of the harmful effects of sodium on blood pressure.
NATURAL SOURCE OF PHOSPHORUS
One serving (100gr) of pitahaya provides 3% phosphorus. The main function of this mineral is bone and teeth formation. It plays an important role in how the body uses carbohydrates and fats. It is also necessary for our body to produce protein for growth, maintenance, and repair of cells and tissues. Phosphorus also helps the body to produce ATP, a molecule that the body uses to store energy.
NATURAL SOURCE OF IRON
One serving (100gr) of pitahaya provides 2% iron. The body needs this mineral to produce proteins, hemoglobin and myoglobin. Hemoglobin is found in red blood cells, and myoglobin is found in muscles.
This fruit was discovered in the wild by Spanish conquerors who named it ‘Pitahaya’, which means ‘squamous fruit’. Also known as dragon fruit, cardo ananás, flor del cáliz, pitaja, pitaya and pitayayá. According to Aztec texts, pitahaya has been consumed since the XIII century. It originated in México and Central America. In Colombia, this fruit is grown between 1,400 and 1,700 meters above sea level, at temperatures ranging from 14°C and 26°C.It can be found in Tolima, Valle del Cauca, Cundinamarca, Boyacá and Caldas.
Did you know prickly pitahayas are harder to harvest than the ones without thorns? Even though they come from the cactus family and can bear drought periods, they need sufficient amounts of water to survive. There are yellow and red pitahayas, both with remarkable flowers that are used as tea. Some people eat this fruit because of its high content of a rich antioxidant pigment that can prevent premature aging. Others consume pitahaya because of its high doses of vitamin C which can prevent respiratory diseases. It can be used in salad, juice, dessert, ice cream and as a complement for salt dishes.
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