Pitahaya: what it is, taste and health benefits

What is it?

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

Origin and history

Pitahaya has a pre-Hispanic Mesoamerican origin and was widely eaten by the Maya, Mexica and northern peoples. Friar Bernardino de Sahagun 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 alongside the tree trunks of the homestead. The pitahayas of the genus Hylocereus are native to Mexico and Central America, while those of the genus Stenocereus are from the north and centre of the country. During the colonial era 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 Yucatan as the leading producer. The species has gained commercial relevance over the last two decades thanks to the 'dragon fruit' boom.

Characteristic ingredients

There are several species of pitahaya grown in Mexico. The Hylocereus undatus has pink skin and white pulp; the Hylocereus costaricensis has intense red skin and pulp; the Selenicereus megalanthus has yellow skin with spines 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 aguas frescas, ice lollies, salads, sweet salsas and desserts. The pitahaya or May pitaya (Stenocereus queretaroensis) is a distinct species of the north-central area, with spiny skin and red or orange pulp of a more intense flavour.

Cultural significance

Pitahaya has deep cultural roots in Yucatan and the Mixteca, where it represents a backyard crop that has also been industrialised. In the Puebla Mixteca the Feria de la Pitaya is held in San Bernardino Lagunas, bringing producers together and promoting the native fruit. Its flower, known as 'queen of the night', is a natural symbol in tropical gardens. Its commercial growth has boosted local economies and exports: Yucatan 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 eaten for stomach problems. Its distinctive colour and scaly shape have made it a visual icon of contemporary Mexican cooking and exports.

Frequently asked questions

What is the difference between pitahaya and pitaya?

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

What does pitahaya taste like?

Pitahaya has a mildly sweet, refreshing and not very sour flavour, with notes reminiscent of kiwi and pear. The pulp is juicy and creamy, dotted with tiny crunchy black seeds that add texture. The red-pulp varieties tend to be sweeter and more intense than the white-pulp ones, while the yellow one is considered the sweetest of all.

How is pitahaya eaten?

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

Where does pitahaya come from?

The Hylocereus species are native to Mexico and Central America, particularly the tropical regions of south-eastern Mexico and the Caribbean basin. Sahagun documented it in the 16th century among the fruits eaten by the Nahua. During the colonial era it was taken to Asia where Vietnam and Thailand became large commercial producers, popularising it as 'dragon fruit'.