Pitaya

A pitaya (/pɪˈtaɪ.ə/) or pitahaya (/ˌpɪtəˈhaɪ.ə/) is the fruit of several cactus species indigenous to the region of southern Mexico and along the Pacific coasts of Guatemala, Costa Rica, and El Salvador.

Depending on the variety, pitaya fruits may have sweet- or sour-tasting flesh that can be red, white, or yellow in color.

[2][6] The names pitahaya and pitaya derive from Mexico, and pitaya roja in Central America and northern South America, possibly relating to pitahaya for names of tall cacti species with flowering fruit.

[2][7] Pitaya or dragon fruit is native to the region of southern Mexico and along the Pacific coasts of Guatemala, Costa Rica, and El Salvador.

[1][2] Stenocereus fruit (sour pitayas) are a variety that is commonly eaten in the arid regions of the Americas.

The fruit of related species, such as S. queretaroensis and the dagger cactus or pitaya de mayo (S. griseus),[3]: 223–225  are also locally important foods.

[1] Stems and fruits are susceptible to several diseases caused by fungi, bacteria, a nematode, and a virus.

Other fungi known to infect pitaya include Botryosphaeria dothidea, Colletotrichum gloeosporioides and Bipolaris cactivora.

[17][18] The USDA FoodData Central database published their analysis of the nutritional contents of raw Pitaya in 2022.

The USDA also reports one limited product label entry from a manufacturer of a branded product, showing that a 100-gram (3+1⁄2-ounce) reference serving of dried pitaya provides 1,100 kilojoules (264 kilocalories) of food energy, 82% carbohydrates, 4% protein, and 11% of the Daily Value each for vitamin C and calcium[22].

[dubious – discuss] The fatty acid compositions of the seed oils of Selenicereus costaricensis, syn.