Pitaya or Dragonfruit: properties, benefits, how to eat

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Louise Hay


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Il dragon fruitthe pitaya, is the fruit of the plants of the genus Hylocereus. Rich in iron, Vitamin E and phosphorus, are useful for fighting free radicals. Let's find out better.

> Description of the plant

> Ally of

> Calories, nutritional composition and properties of pitaya

> How to eat dragon fruit

> Curiosity

> History of dragon fruit


Description of the plant

Pitaya, Dragon fruit, Frutto del drago, Dragon Crystal: we are talking about the fruits of Hylocereus undatus, Hylocereus costaricensis, and Hylocereus megalanthus; cacti visually very similar to a palm that produce a very exotic looking fruit.

The dragon fruit has an ovoid shape, about 10 centimeters, and the white pulp quilted with small black seeds is enclosed in a purple skin edged with very decorative greenish bracts.

Sometimes the pulp can also be purplish and there is a yellow skin variant with less showy bracts. The flavor is light and delicate, slightly floral and very watery, to the point of being a bit reminiscent of cucumber. 


Dragon fruit, ally of ...

Intestine, skin, cardiovascular system, nervous system, general immune system.


Calories, nutritional composition and properties of dragon fruit

Dragon fruit contains 60 kcal per 100 g.

In the seeds (from which an oil is extracted) we find a significant concentration of fatty acids and vitamin E; it also has remarkable percentages of vitamin C, vitamin B1, iron and phosphorus.

It has good antioxidant abilities, ideal for fighting the free radicals. Its specific carbohydrates are ideal for increasing the health of the intestine.

It helps in cases of diabetes, demonstrates healing and anti-aging capabilities by acting directly in the skin cells. Its antioxidants also have an action anti-cancer and anti-stress


Like dragon fruit, there are other natural remedies useful in case of diabetes: find out what they are!


How to eat dragon fruit

It has a very easy to peel skin, as if it were a prickly pear without thorns. The pulp inside can be eaten with a teaspoon or cut into slices. It is excellent in fruit salads and as a sorbet.

It can also be found dried directly under the warm rays of the sun of the countries of origin and imported as a snack, even if given its innumerable qualities and its uI use it as an alkalizer it can be considered a product almost like a medicinal product, to be controlled, therefore, the dose of intake for the dried use which is more concentrated in active ingredients.



Like all cacti it is native to the Americas and is a relative of the prickly pear.
In China, where it was introduced soon after its discovery, the legend circulated that it was a dragon egg or that it was produced by the solidification of a dragon's fire.


History of dragon fruit

Originally from Mexico and the northern Andes, it was part of the diet of pre-Columbian peoples and its seeds have been found in ancient sites over two thousand years.

Immediately after its discovery by the Europeans, it was successfully introduced in Asia, where its production is now concentrated, especially in China (by the Dutch) and in Vietnam (by the French). However it has also adapted well to the Pacific Islands and we can find it from Indonesia to Hawaii.



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More articles on Dragon fruit

> Calories of Dragon Fruit, tropical fruit of hylocereus undatus

> Pitaya - or dragon fruit - thing contains

> The cultivation of Dragon fruit


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