The picking of pitaya began in the middle and late June of 65438+ 10. At this time, pitaya was best fresh ~ ~ pitaya can be divided into three categories: white pitaya with purple skin and white meat, with tiny black seeds distributed inside, and the quality of fresh food is average; Red pitaya skin is red and meat is red, and the quality of fresh food is better; Yellow-skinned pitaya has yellow skin and white meat, and fresh food has the best quality.

Pitaya is rich in minerals, anthocyanins and water-soluble dietary fiber. Among them, anthocyanin has antioxidant effect, and the plant protein contained in pitaya also has the function of detoxification of heavy metals. The energy content of pitaya pulp per100g is 60 kcal, which is slightly higher than that of apple, and the vitamin C content is three times that of apple.

Whether pitaya is delicious or not is related to the variety. Dragon fruit with red skin and meat is more delicious than that with red skin and white meat. The sugar content is above 15 degree, and the taste is sweet but not greasy. It's big and full, round and convex in the middle, and the scales outside the peel are actually top grade, and they should be picked and pinched to a little bit soft (not too soft, otherwise the juice will burst when cut), so that the pitaya will be delicious and sweet.

In addition, the heavier the pitaya, the more juice and the fuller the pulp. Therefore, when buying pitaya, you should weigh the weight of each pitaya by hand. The heavier the choice, the better.

The redder the surface, the better, and the greener and fresher the green part. If the green part turns yellow, it means it is not fresh.

Pitaya with mature preservation method can be directly refrigerated after being bought back, otherwise it can be ripened at room temperature.