Hylocereus undatus

Pitaya grows on cacti from the Hylocereus family, also known as the Honolulu Queen, whose attractive flowers bloom only at night. The plant originates from southern Mexico and Central America, and today it is cultivated worldwide. Since the late twentieth century, it has been widely spread in many tropical regions, especially in Vietnam and other countries in Southeast Asia.

The fruit of the pitaya is known by many names, including pitaya, moonflower, lady of the night, or the most famous, dragon fruit.

The two most common varieties have a light red skin with green scales resembling a dragon - hence the name. The most widespread variety has white pulp with black seeds, although there is a rarer type with red pulp and black seeds.

The other variety, known as the yellow dragon fruit, has yellow skin and white pulp with black seeds.

Although pitaya looks exotic, its taste is often described as a mildly sweet cross between a kiwi and a pear.

Pitaya is a low-calorie fruit that is rich in fiber and provides a good amount of vitamins and minerals. It is an excellent source of iron, magnesium, and fiber.

Dried pitaya is slightly sweet and exotic superfood. Its texture is similar to that of kiwi because it contains many small black seeds. Slices of this dried dragon fruit are rich in nutrients and low in calories. They are a good source of antioxidants, fiber, omega-3, and minerals.

This combination of elements makes dried dragon fruit a valuable food for vegans and all those who exclude fish and seafood from their diet.

You can prepare tea or vitamin water from dried pieces of pitaya, but the most common way to enjoy this delicacy is to add pieces to smoothies or morning porridge. The taste of pitaya allows inclusion in sweet and sweet-sour sauces, and even in curry. Keep in mind that pieces of dried fruit absorb flavors very well, so keep them away from spices.

Dried pitaya can also be used as a decoration on various desserts and sweets.