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Pitaya
The Pitaya is native to central and South America and is the fruit of a cactus species. The plants are climbers, with three angled stems. They produce large, showy, night-blooming flowers and very attractive bright pink to red fruits that are waxy in texture. The plants are hardy and will grow in tropical and temperate climates. Characteristics Pitaya fruit is oblong in shape, is about 150 mm long and usually weighs 150 g to 600 g. Fruits are brightly coloured and have a pink and green skin that is unique in appearance. The pulp is either white or a vivid red and contains many small, black, edible seeds, which add an appealing crunch. Taste The flesh is sweet and refreshing with a slightly acidic melon-like flavour. Buying and Storing Pitaya is best eaten ripe. It should ‘give’ a little when gently squeezed. The fruit can be stored in the refrigerator for up to three days. Preparing and Serving Best eaten chilled and sprinkled with lemon or lime juice to enhance the flavour. Cut in half lengthways then scoop out the flesh. It can be cut in a variety of ways and is highly decorative on a fruit platter or as a garnish. The shell of the fruit can make a unique serving dish. Availability March to May. Varieties Yellow with white flesh; Red with white flesh; and Red fleshed. Acknowledgement The information about avocados is mainly sourced from the Department of Primary Industries and Fisheries Queensland publication Tropical Tastes - Fruits, Foods and Flavours of North Queensland and is reproduced with due acknowledgement and authority.
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