The pigment in pitaya peel is betacyanin, and the pigment in red meat fruit pulp is betacyanin. It has antioxidant, anti-free radical and anti-aging effects, and can also improve the prevention of brain cell degeneration and inhibit the occurrence of dementia.

Besides abundant carbohydrates, protein and anthocyanins, it also contains high concentrations of vitamins A, B 1, B2, B3, C and minerals such as calcium, phosphorus and iron, which is the best natural vitamin source. It has the effects of improving eyesight, reducing fire and maintaining beauty.

The best way to eat pitaya peel is to squeeze it into juice and add some sugar, and freeze it in the freezer to drink it when you are thirsty. It is sweet and delicious, and it can relieve summer heat and quench your thirst.

Besides juicing, you can also make cold dishes.

Yesterday, I tried a cold dish made of pitaya peel, which was very simple and delicious.