I seldom eat this fruit, not because of the taste but because it’s just too expensive for me to include in my regular food fruit platter. I find the taste so bland but it is more than worth the price when you compare the nutritional value you’d get from eating this fruit.
According to Wikipedia (The Free Encyclopedia) A pitaya or pitahaya is the fruit of several cactus species, most importantly of the genus Hylocereus (sweet pitayas). These fruits are commonly known as dragon fruit – cf. Other vernacular names are strawberry pear or nanettikafruit. In the United States it is also referred to as “pinkberry” due to the pink hue.
The edible parts of raw pitaya consist of mostly water and carbohydrates, with some protein and fat content. Pitayas contain slight amounts of calcium, iron, phosphorus, and other nutrients.
Particularly red-skinned pitayas are a good source of Vitamin C.
Pitayas are rich in fiber and minerals, notably phosphorus and calcium. Red pitayas seem to be richer in the former, yellow ones in the latter.
The seeds are rich in polyunsaturated fatty acids, and in particular Red Pitayas contain very little saturated fat.
Pitahayas also contain significant quantities of phytoalbumin antioxidants, which prevent the formation of cancer-causing free radicals.
In Taiwan, diabetics use the fruit as a food substitute for rice and as a source of dietary fibre.
Pitaya supposedly increases excretion of heavy metal toxins and lowers cholesterol and blood pressure. Eaten regularly, it is credited with alleviating chronic respiratory tract ailments.
(source: Wikipedia, the Free Encyclopedia)
Linking this entry to Color Connection.