What is the difference between pitahaya and pitaya?

In Mexico they are usually distinguished as: 'pitahaya' (Hylocereus) grows on tropical climbing cacti with fruits of smooth skin with scales; the 'pitaya' (Stenocereus) grows on columnar cacti of central-northern Mexico with small spiny fruits and more intense pulp. Larousse Cocina treats them as different species, although both terms are sometimes used interchangeably in markets.

What does pitahaya taste like?

The pitahaya has a softly sweet, refreshing and slightly acidic flavour, with notes reminiscent of kiwi and pear. The pulp is juicy and creamy, dotted with tiny crunchy black seeds that add texture. Red-pulped varieties tend to be sweeter and more intense than white-pulped ones, while the yellow variety is considered the sweetest of all.

How is pitahaya eaten?

It is cut in half and the pulp is eaten with a spoon, or peeled and cut into cubes for salads, fruit waters and desserts. In Yucatán it is popular in fruit waters, ice lollies and sorbets; in restaurants it is used in fruit boards, smoothie bowls and salads. It is also used in jams, sweet sauces for meats and as a decorative ingredient because of its vibrant colour.

Where does pitahaya originate?

The Hylocereus species are native to Mexico and Central America, particularly to the tropical regions of south-eastern Mexico and the Caribbean basin. Sahagún documented it in the sixteenth century among the fruits eaten by the Nahuas. During the colonial period it was taken to Asia, where Vietnam and Thailand became large commercial producers, popularising it as 'dragon fruit'.

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Pitahaya: the Mexican dragon fruit

What is it?

Pitahaya, also known internationally as dragon fruit, is the fruit of several species of climbing cacti of the genera Hylocereus and Stenocereus. The variety most commercialised in Mexico is Hylocereus undatus, with intense pink skin decorated with green bracts and white pulp with tiny crunchy black seeds. It is grown mainly in Yucatán, Quintana Roo, Tabasco, Campeche and Jalisco, where it is harvested between June and September. It is a refreshing, slightly sweet fruit much appreciated in fruit waters, ice lollies, salads and desserts. It is part of the pre-Hispanic recipe collection and maintains strong roots in Yucatecan cooking, where other native species such as the May pitaya (Stenocereus) are also used.

Origin and history

The pitahaya has a Mesoamerican pre-Hispanic origin and was widely consumed by the Maya, Mexica and northern peoples. Fray Bernardino de Sahagún described it in the Florentine Codex as 'tzaponochnochtli' and recorded several species used by the Nahua peoples. The Maya called it 'chacuob' or 'wob' in Yucatec and cultivated it next to the tree trunks of the household plot. Pitahayas of the genus Hylocereus are native to Mexico and Central America, while those of the genus Stenocereus are from northern and central Mexico. During the colonial period it spread to Asia and today Vietnam, Thailand and Indonesia are large commercial producers. SADER reports that Mexico exports pitahaya mainly to the United States and Europe, with Yucatán as the main producer. The species has gained commercial relevance in the last two decades thanks to the 'dragon fruit' boom.

Characteristic ingredients

Several species of pitahaya are grown in Mexico. Hylocereus undatus has pink skin and white pulp; Hylocereus costaricensis has intensely red skin and pulp; Selenicereus megalanthus has yellow spiny skin and white pulp, considered the sweetest. The pulp contains vitamin C, iron, phosphorus, magnesium and antioxidants such as betalains in the red varieties. The small black seeds are edible and provide omega-3 fatty acids. The fruit grows on climbing cacti that require supports or walls and produce white nocturnal flowers that open for a single night. In Mexican cooking it is eaten fresh, in fruit waters, ice lollies, salads, sweet salsas and desserts. The pitahaya or May pitaya (Stenocereus queretaroensis) is a distinct species of central-northern Mexico, with spiny skin and red or orange pulp of more intense flavour.

Cultural significance

The pitahaya has deep cultural roots in Yucatán and the Mixteca, where it represents a backyard crop that has also been industrialised. In the Pueblan Mixteca, the Feria de la Pitaya is celebrated in San Bernardino Lagunas, where producers gather and the native fruit is promoted. Its flower, known as 'queen of the night', is a natural symbol in tropical gardens. Its commercial growth has driven local economies and exports: Yucatán produces around 30% of the national total according to SADER. Pitahaya does not have a denomination of origin, but it is recognised among the priority native fruits of Mexican biodiversity by CONABIO. The fruit is associated with digestive properties and is traditionally consumed for stomach problems. Its distinctive colour and scaly shape have made it a visual icon of contemporary Mexican cooking and exports.

Related recipes

Now that you know what it is, try cooking it at home with our step-by-step recipes:

We are preparing recipes for this guide. Check back soon.

Frequently asked questions

What is the difference between pitahaya and pitaya?: In Mexico they are usually distinguished as: 'pitahaya' (Hylocereus) grows on tropical climbing cacti with fruits of smooth skin with scales; the 'pitaya' (Stenocereus) grows on columnar cacti of central-northern Mexico with small spiny fruits and more intense pulp. Larousse Cocina treats them as different species, although both terms are sometimes used interchangeably in markets.
What does pitahaya taste like?: The pitahaya has a softly sweet, refreshing and slightly acidic flavour, with notes reminiscent of kiwi and pear. The pulp is juicy and creamy, dotted with tiny crunchy black seeds that add texture. Red-pulped varieties tend to be sweeter and more intense than white-pulped ones, while the yellow variety is considered the sweetest of all.
How is pitahaya eaten?: It is cut in half and the pulp is eaten with a spoon, or peeled and cut into cubes for salads, fruit waters and desserts. In Yucatán it is popular in fruit waters, ice lollies and sorbets; in restaurants it is used in fruit boards, smoothie bowls and salads. It is also used in jams, sweet sauces for meats and as a decorative ingredient because of its vibrant colour.
Where does pitahaya originate?: The Hylocereus species are native to Mexico and Central America, particularly to the tropical regions of south-eastern Mexico and the Caribbean basin. Sahagún documented it in the sixteenth century among the fruits eaten by the Nahuas. During the colonial period it was taken to Asia, where Vietnam and Thailand became large commercial producers, popularising it as 'dragon fruit'.