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.

In contrast to the tuber, the rest of the plant is considered toxic, the seed is high in the natural insecticide rotenone, and ground can be used to combat pests. The seed oil can be used for human consumption after withdrawal of rotenone. The tuber contains 86-90% water, vitamin C, calcium, phosphorus, potassium, iron and trace amounts of protein and lipids. Its sweet flavor comes from the oligofructose inulin (carbohydrate through cooking becomes fructose, also called fructo-oligosacarina), which is not metabolized by the human body and is ideal for consumption by diabetics.

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.

Kiwifruit has more vitamin C than an orange. Kiwifruit is rich in lutein, a compound phytochemical that reduces the risk of cancer, heart disease and macular degeneration and cataracts, both major causes of blindness. It also contains plenty of soluble fiber (diabetes, heart disease) and insoluble (colon cancer, constipation and diverticulitis). It is also rich in copper, vital for growing children, strengthens bones and causes them to develop the brain and the system autoimmune. It has more potassium than bananas and controls blood pressure, controls heart activity and maintains the fluid balance. It is rich in folate, magnesium and vitamin E, which helps bone formation and reduces the risk of heart disease.

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.

The dragon fruit has the advantage of requiring 5 to 10 times less water than any other fruit crop, making it an attractive product to exploit dry lands. The attractive color of the fruit and its nutritional qualities make it an excellent marketing product but buyers are currently purchasing this product more for decoration than for the tasting. In Israel, researchers are therefore seeking new hybrids (a cross between yellow dragon fruit, sweeter with red and prettier) to improve the taste of the fruit, which would sell more easily.