1, choose the heavier one, because with the same size, the heavier the pitaya pulp, the more juice it contains, the greater the water content and the more delicious it is. Besides the weight, you should also choose a round shape instead of a slender one.

2. The redder the surface of pitaya, the better. The brighter the green part, the better. The smoother and fresher the epidermis, the better the taste of the pulp.

3. It is not good to choose medium maturity, too ripe or too raw. When you buy it, gently pinch the pitaya with your fingers. If it is soft, it means it is too mature. It's hard to pinch, which means it's still raw.

According to the color of peel and pulp, pitaya can be divided into three categories: red skin and white meat, red skin and red meat, and yellow skin and white meat, among which pitaya with red skin and red meat is the most nutritious. Pitaya contains glucose, fructose, oligosaccharides and dietary fiber.

Oligosaccharides and dietary fiber can prevent constipation, inhibit the reproduction of pathogenic bacteria, remove enterotoxins and carcinogens, improve immunity and prevent cancer. Pectin can also be used as moisturizing milk (moisturizing cream) in cosmetics.