The thick skin is yellow, greenish-pink, bright pink to crimson red, depending on the species, and is covered with several distinctive scaly growths that resemble flames in shape. The flesh of red pitahaji is white or crimson red with numerous small black seeds, similar in taste and appearance to black sesame. It is very juicy, slightly sweet, with a bland taste reminiscent of watermelon.
Yellow pitahaya has a less decorative appearance, but its pulp has a very pleasant taste reminiscent of gooseberries or golden kiwi, but it is less sour.
Unripe fruits ripen at room temperature. Ripe fruits are sensitive to bruises and should be stored in a cool place. The fruits need to be washed thoroughly, as the plants tend to be treated with pesticides.

Red pitahaja
For its less pronounced taste, we recommend serving it on its own – cooled and flavored lime juice, or, conversely, as an addition to bold ingredients. To highlight its decorative appearance, serve it cut lengthwise or sliced like a watermelon. The seeds have a pleasant nutty taste and contain many health-promoting substances, which are only absorbed by the body when the seeds are chewed.

Yellow pitahaya
It is most often served fresh, sliced lengthwise and sometimes seasoned with lime juice, and is excellent in fruit salads and milkshakes.

It has a low calorie content. The fruits contain a lot of vitamin C, calcium, phosphorus and fiber. In larger quantities, it can have laxative effects.
Native to Central and South America, it is also grown in Asia, Australia, Hawaii and Israel. The appearance of red pitahaya is so characteristic that one shade of color was named after it in Guatemala.