This question is actually more practical. When choosing, you can judge with your eyes first. If the color is too dark, it is usually cooked, and then gently rubbed by hand. If you can obviously feel as soft as many liquids, you can't eat it (because the outer layer has rotted and the inner layer is basically inedible because of the outer layer). There is also a beard, and the beard of cooked pitaya is basically gone. Then there is the skin, sometimes there will be a slight long hair phenomenon, but it generally has little effect (as long as you don't eat the skin), but it also means eating as soon as possible. And 1L, pitaya peel is edible. The skin of pitaya rarely contains organic acids and tannins, so it will not be as astringent as ordinary fruit skin. Even if it is fleshy, the taste is acceptable. The average pitaya tastes very sweet (someone told me it's a bit like a white radish-_-! ), the middle part will become as sweet as honey if it is cooked a little more. It would be great if I cooked it again. Experience it for yourself.