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The jicama is a plant legume, native to Mexico and Central America, grown especially for its tuber edible. It was successfully introduced by the Spanish in the Philippines which is known as singkamas and from there spread to Indonesia, the islands of the Pacific, southeast Asia and China. The plant is a vine that grows 4-5 m. It thrives in tropical or subtropical areas, un flooded with annual precipitation of 1000-1500 mm, less than 1400 m. The tuber can be up to 3 cm in diameter. The exterior is yellow, while its inside is creamy white with a crisp texture that resembles that of a raw potato or pear. The flavor is sweet and starchy. Usually it is eaten raw with salt, lemon and chili or salads. Also eat cooked, in soups, roasted or fried. It is common for the preparation of juice jicama.

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Kiwifruit is a ground vine native to the slopes of the Himalayas, southern China, introduced into New Zealand in 1904 and since then cultivated in many temperate regions for its fruit edible. The name “kiwi” was granted in New Zealand, possibly by a remote similarity in appearance between the fruit covered with villi and the bird kiwi. The fruit is a berry oval, with thin skin and brownish-green hairy surface. The pulp is green with tiny black seeds arranged around a white heart. This is usually an allergen common, especially your skin. It’s kind of separate sexes, in which the pollination requires the participation of insects; in plantations usually are distributed hives bees to accomplish this task.

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The traditional medicine of Central America Indians attributes to Pitaya amazing digestive qualities. Indeed, the natural fat that gives it the seeds contain a laxative effect. 100 grams of fruit contain only fifty calories and dragon fruit is rich in vitamins, minerals, fiber, antioxidants and betacyanin (mainly red-fleshed variety). The red pitahaya (Hylocereus sp.), has a low level of vitamin (between 116 171 mg per gram of fresh pulp). However, the pulp is rich in antioxidants like betacyanin (0.32 to 0.41 mg) and phenolic compounds: its index ORAC is from 8.8 to 11.3 (per g antioxidant activity expressed as micromoles of Trolox equivalents). It is also helps to reduce the rate ofuric acid in the blood and thus promotes the prevention of gout. The experience of eating a dragon fruit is similar to that of the kiwi. It is eaten raw. The seeds are the size of seeds sesame and are scattered in the pulp. They are so absorbed with the fruit. We can make juice or wine, the big flower of dragon fruit is also edible and can make the tea.

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