Cut it open and peel it off. You can eat it. Or peel it off the red skin on your head, a bit like a banana. The meat in it is eaten with a spoon. Pitaya is a low-sugar fruit with beauty beauty effect, which is very suitable for women to eat. Is to remove the red color and eat the white part with the black seeds. Because it is not very sweet, you can put some sugar in it. But if you don't dip anything, you can directly taste the real taste of pitaya. If you dip in honey or sugar, you might as well eat honey and sugar. Fresh pitaya tastes fresh, slightly sweet and sour, and tastes good. When buying, pay attention to buying fresh ones. They taste hard and delicious, and can be eaten raw. This is the most common and least common way to eat. How to make raw materials/seasonings for orange pitaya jam] 350g of orange pitaya maltose 250g 1 50g of fine sugar 1 00g of lemon1g of water and salt [production process]1. Wash the lemon and squeeze out the juice for later use. Wash oranges carefully with salt, peel off the orange peel, and then soak the orange peel in water for more than 4 hours; Peel the orange meat and cut it into small pieces; Then removing seeds; Then tear off the white film for later use. Peel pitaya and cut it into cubes. Because the flesh of pitaya is easy to brown, it can be soaked in salt water or sprinkled with lemon juice to prevent discoloration. 2. Boil half a pot of water in an acid-proof pot, add 65,438+0 tablespoons of salt, and put the soaked orange peel in the pot for 65,438+00 minutes to soften the orange peel and remove the bitterness. Soak the boiled orange peel in cold water, cool it, cut off the white orange net with a fruit knife, and then cut the orange peel into filaments. 3. Put the processed shredded orange peel, orange meat and diced pitaya together in an acid-resistant pot, add lemon juice, boil over medium heat, then turn to low heat, and add maltose to continue cooking. When cooking, keep stirring with a wooden shovel. 4. After maltose is completely dissolved, you can add fine sugar and continue to cook until the sauce is thick. Stir-fried pitaya with noble mussels Raw materials: 400g of noble mussels, 3 pitaya, 25g of oil seasoning: 3g of salt, 2g of chicken essence. Practice: 1. After washing noble mussels, marinate them with salt and monosodium glutamate for 3-4 minutes. 2. Peel the pitaya, take the meat, cut into pieces, wash and shell for later use; 3, wok fire, oil heat, add marinated ground princess mussel meat, stir-fry until 70% mature, add pitaya meat lightly stir-fry and put it in pitaya shell. Special note: Guifei mussels must be cleaned and pickled first. Cold yam dragon raw materials: yam 100g, garlic 4, pitaya 100g, persimmon pepper 2 seasonings: 3 tablespoons sesame paste, 1 tablespoon sugar, 1 tablespoon salt. Practice: 1, yam is washed, peeled and soaked in vinegar to remove mucus. 2. Peel the pitaya, wash it with half a spoonful of salt water and cut into pieces; Garlic is pressed by a mud press; Cut persimmon pepper into oblique slices: 3. Mix sesame paste, sugar and half a spoonful of salt, add shredded yam, pitaya, shredded persimmon pepper and garlic paste, mix well, and marinate in the refrigerator 10 minute. Special attention: the frying time should not be too long and the oil temperature should not be too high. Raw materials of pitaya yogurt juice: pitaya 150g, yogurt 1 bottle, lemon 1 method: 1, pitaya cut into small pieces and peeled for later use; 2. Peel the lemon and squeeze it into juice; 3. Pour the lemon oak juice into the blender, then add the pitaya and yogurt and mix well. Raw materials of pitaya seafood salad: one pitaya, several cooked shrimps, a little celery, and egg yolk salad dressing. Practice: 1, pitaya is divided into two parts. Dig the meat into a ball with a spoon and put it in a shell for later use. Dice celery and cook in boiling water. 2. Mix pitaya meat, shrimp and diced celery with salad dressing, add a little milk, and then season with salt and chicken essence. 3. Put the mixed things into the hollowed-out pitaya shell, and the beautiful and delicious pitaya shrimp salad is finished. Cut the shrimp pitaya 1 and pitaya 1, dig out the pulp inside and cut it into small pieces with kiwi fruit, cut small celery into sections, and leave celery leaves for decoration. 2. Because there is not much space after the pitaya is hollowed out, there are not many shrimps. Marinate with a little starch and salt for a while, then stir fry and set aside. 3. Then gently flip the pitaya and kiwifruit, and don't fry them too hard. Both kinds of fruits are soft. Turn the ground gently, don't confuse it. Stir the celery. 4. Put the fruit and shrimp together and turn them gently, and put a little salt according to the taste. This dish is mainly made of few ingredients and extremely light. Fill it in and pour it into the dug pitaya. 5.] Put it on a plate and decorate it with celery leaves. How's it going? It looks great. It tastes good. Hang a little sweet pitaya and a little sour kiwi. Pitaya salad ingredients: 65438 Pitaya +0, 2 spoonfuls of chestnut rice, appropriate amount of yogurt, appropriate amount of salad dressing, 5 strawberries and 0.5 Michelia peaches. Practice: 1. Cut the pitaya in pairs, carefully dig out the pulp with a spoon, and be careful not to dig out the peel, because the peel can be used as a bowl. You can also dig it into a ball with a small spherical spoon, which is more beautiful. 2. Cut the dug pitaya meat into small pieces. 3, strawberry pedicled, peeled and cut into small pieces. 4, chestnut rice drowning, drain the water for use. 5. Mix the salad dressing and yogurt, and mix the chestnut rice with the chopped pitaya, strawberry and Miyako, and mix well. 6. Carefully scoop the mixed fruit into the pitaya skin with a spoon.