Pitaya (Dragon Fruit)

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.