Origin: Valencia. The pitaya is also known as the dragon fruit, as its skin is irregular and has a scaly shape. It is native to Latin America, mainly Mexico. There are two types; yellow pitaya and red pitaya. The flowering period of the pitaya lasts only one night. Its taste is a kind of mixture between the taste of kiwi and pear. Properties and benefits: Pitaya is a low-calorie fruit and its high fiber content increases satiety. This fruit protects the cells of our body because it contains polyphenols, flavonoids, betacyanins, and vitamin C. It provides calcium, magnesium, and phosphorus, so it is good for our bones. It improves our digestion thanks to the seeds it contains. If consumed on an empty stomach, it helps with intestinal transit. It contains captin, which helps improve the functioning of our heart. It regulates blood sugar levels. It stimulates collagen production. It prevents arteriosclerosis. Nutritional value per 100g: Calories 54 Water 84.40% Carbohydrates 13.20g Proteins 1.4g Total fat 0.40g Fiber 0.5g Vitamin C 8mg Calcium 10mg Iron 1.3mg Storage and tips: Pitaya should not be stored in the refrigerator, it is best at room temperature, but in a cool and dry place and without direct light contact. Once cut, you should store it in the refrigerator, but be careful and make sure it is tightly closed, as it can affect other foods in the refrigerator. Recipe and uses in the kitchen: It pairs well with mango and pineapple, as well as salads or mixed with vegetables to add a sweet touch to the dish. To make the most of its nutrients, the best way to eat it is raw, or include it in smoothies; for the base, you can blend papaya, banana, frozen raspberries, and mix everything with milk. As a topping, you can add kiwi, shredded coconut, more banana, and diced pitaya.