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Origin: Thailand
Via: Air
ONLY AVAILABLE FOR SHIPMENTS IN BARCELONA PROVINCE
Pitahaya is a treasure from a nutritional point of view, it contains antioxidants, mucilage, ascorbic acid, phenols. It is rich in Vitamin C, it also contains B vitamins, minerals such as calcium, phosphorus, iron, and has a high water content, vegetable protein and soluble fibre.
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The red pitahaya with red pulp is more difficult to cultivate and therefore less frequently marketed and consumed. Pitahaya was first discovered in the wild by the Spanish conquistadors in Mexico, Colombia, Central America, and the West Indies. They gave it the name "pitaya," which means scaly fruit. The yellow variety is cultivated in tropical and high tropical areas (Colombia, Bolivia, Ecuador, Peru, Venezuela, and the whole Central American area) and the red variety in Mexico, Nicaragua, and Vietnam. The main production area of red pitahaya in Vietnam is the east coast, from Nha Trang in the north to Ho Chi Minh City in the south. Exports of red pitahaya from Vietnam are mainly oriented to Hong Kong, Singapore, and Taiwan. However, it is also exported to European markets.
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