With things being what they are these days, we have to take our joys where we find them. This week our big highlight was our cactus produced pitahayas, one for each of us. We planted it two years ago from a cutting from the neighbor. I’m hoping that this is just the beginning of a long productive spell.
The Hylocereus cactus that produced our pitahayas (as opposed to pitayas which come from the cactus stenocereus) is the Hylocereus polyrhizus. It produces fruit that has a pink covering with a reddish, seedy (and delicious) interior known as pitahaya roja. It’s native to Mexico but found in many tropical regions nowadays. In our region, this fruit is also called tuna tasajo. Tuna is the generic term for cactus fruit while I assume tasajo is from an indigenous source, possibly Purépecha, but I couldn’t find an English or Spanish translation for the word. Another term used generally for the fruit from the Hylocereus cactus is pitahaya orejona.
Hylocereus polyrhizus is a viney cactus. Ours has snaked its way up the wall, but I’ve also seen it locally wind itself around mesquite trees. It has a night-blooming flower, so it is dependent on night pollinators like moths or bats. The gorgeous white flower usually wilts within a day or two.
The betalain that gives this yummy fruit its red color is also found in beets, Swiss chard, and amaranth. Betalain not only makes a natural food coloring but also is rich in antioxidants. The seeds contain linoleic acid which is a functional fatty acid.
This seedy fruit helps the digestive process through prebiotics. It has a preventative effect against breast and colon cancer. It has been shown to aid in reducing cholesterol levels. The lycopene content that gives the fruit its red color is effective in neutralizing heavy metals and toxins including MSG and herbicide ATZ. Furthermore, the antioxidant and fiber content of this fruit may be useful in the prevention and treatment of diabetes.
Traditional Mexican remedies include a diet rich in pitahaya to stimulate appetite and improve digestion. The fruit can be eaten raw, juiced, or made into ice cream or syrup.
Two or three fruits eaten an hour before breakfast for two or three days are prescribed to help with constipation. To treat intestinal parasites, the seeds of several fruits can be separated out and chewed thoroughly before swallowing.
The flowers can be cooked and eaten like vegetables. Dried flowers can be used to make tea which is used to treat nervous disorders and insomnia. An infusion made from the flowers is also used to treat gum pain and tooth infection.
Dysentery was treated with a section of root boiled in a covered cup over a slow fire. The concoction was allowed to cool with the top still on and sweetened with honey, then left overnight to be drunk in the morning before breakfast. This process was repeated every day for seven days for maximum results.
There are several other varieties of sweet pitahaya available in Mexico. Hylocereus undatus has white fruit and pink skin. This is the type most grown commercially and known as pitahaya blanca. It originated in the southern part of Mexico. Pitahaya blanca is sweeter and has a higher sugar content than either the red or yellow varieties.
The name reina de la noche (Night Queen) refers to the bloom of this variety. H. undatus has been shown to have wound healing properties when used topically and useful in treating oxidative stress and aortic stiffness in streptozotocin-induced diabetes. The peel has antibacterial properties effective against Staphylococcus aureus, Escherichia coli, and Salmonella typhimurium among others.
Hylocereus megalanthus has a yellow fruit and white exterior which is called pitahaya amarilla. The seeds from H. megalanthus fruit have the largest amount of polyunsaturated fatty acids when compared to the other varieties. Hylocereus Purpusii produces fruit with purple skin and pulp.
Hylocereus ocamponis is native to the states of Jalisco and Nayarit. It’s pinkish on the outside and a darker red inside.
Have you tasted pitahayas? Which color?
Interested in natural remedies? Uncover herbal remedies from traditional Mexican sources for healing and wellness in the Exploring Traditional Herbal Remedies in Mexico series.
3 responses to “Natural Healing — Pitahayas”
Do you use the skin or peel for anything? I noticed you reference that it contains some beneficial properties. I’ve been wondering about that as I’ve been enjoying these a lot recently. Sadly the main pitaya & pitahaya commercial season is just about over now in my area.
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We haven’t had enough from our plant yet to do much experimentation. However, when I was doing the research for the post, I read that the peel is used to treat wounds, acne, sunburn, and rejunvenate the skin in some countries. I expect it can be applied like you would aloe vera (sabila), directly on the skin. The skin is supposedly edible as well, but it has a bitter taste, which is why it is typically is discarded. We give our peels to the goats.
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