Product Description
Pitaya, also known as "Red Dragon fruit", originated from South America.
The Pitaya is a specimen for dry tropical climates. Excessive rain leads to flower drop and fruit rot. Hardy to short frosts. Maximum tembetatures around 100F. Plants have aerial roots and originally exist as epiphytes. Aerial roots find nutritients in cracks where organic material concentrates. Propagation by stem cuttings. Flowers at night (one night only). Many species of pitaya are self-sterile, so moths and bets are required for cross-pollination.
It can be grown with organic fertilizer, and without any pesticide and chemical. Therefore, the Pitaya gain its reputation on the market as a healthy fruit. The fruit comes in three types, all with leathery, slightly leafy skin.
The red flesh variety is believed to be rich in antioxidants .
Preparation
Pitaya are wonderful alone as a fresh cut fruit. Pitaya can be chilled and cut in half to reveal the attractive flesh and either sliced or scooped out with a spoon. The delicately sweet flesh is crisp and refreshing. The skin is quite thin and is easily removed from the flesh.
For Pitaya recipes; click here.
Nutrition Guide
The fruit is rich in Vitamin C and water soluble fiber and is also claimed to have a high nutritional and medicinal value. Some say that it has the functions of improving eyesight and preventing hypertension.
For more information on the nutritional value of Pitaya, click here.
Storage
Poor post harvest could does effect the quality of texture and flavor of the fruit.Therefore the management of post harvest is critical for all commercial farmers.
Pitaya should be stored at 5ºC and 90% relative humidity, and can be stored for up to 40 days. If the fruit store at higher temperature than that, the decline of quality is much
quicker.
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