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Hacia tiempo que quería preparar alguna receta con esta fruta tan llamativa pero no había tenido ocasión hasta ahora.Ya que es un poco complicada de encontrar en los mercados españoles.
Se la conoce como Pitahaya, Pitaya o Fruta del Dragón, los principales productores son México, Nicaragua, Perú, China, Vietnam, Colombia e Israel.
I wanted to prepare a recipe with this attractive fruit since a long time ago but I didn´t have the chance till now, since it´s a little bit hard to find at Spanish malls. It´s called Pitahaya, Pitaya or Dragon Fruit and it comes from Mexico, Nicaragua, Peru, China, Vietnam, Colombia and Israel.
I wanted to prepare a recipe with this attractive fruit since a long time ago but I didn´t have the chance till now, since it´s a little bit hard to find at Spanish malls. It´s called Pitahaya, Pitaya or Dragon Fruit and it comes from Mexico, Nicaragua, Peru, China, Vietnam, Colombia and Israel.
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El gusto suave de la fruta del dragón contrasta con el color vibrante que tiene su piel exterior.Tiene un gusto soso como el de un melón de agua o un kiwi con un dulzor medio.Podemos encontrar tres variedades. Una que es con la piel rosa y la pulpa blanca , otra con la piel rosa y la pulpa roja y otra con la piel amarilla y la pulpa blanca.
With a mild flavour and a vibrant colourful peel, it´s a fruit full of contrasts. It tastes like melon or kiwi, but with a mild sweetness. We can find three kinds, the White- fleshed Pitaya that is red-skinned and has white flesh; the Red-fleshed Pitaya, red-skinned and red flesh; and finally the Yellow Pitaya with yellow sink and white flesh too.
With a mild flavour and a vibrant colourful peel, it´s a fruit full of contrasts. It tastes like melon or kiwi, but with a mild sweetness. We can find three kinds, the White- fleshed Pitaya that is red-skinned and has white flesh; the Red-fleshed Pitaya, red-skinned and red flesh; and finally the Yellow Pitaya with yellow sink and white flesh too.
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