Yellow corn is a variety of sweet corn. Its ears are wrapped in tightly bound lime hued husks with silks and a tassel that extend out from the tip. The yellow kernels are packed in tight almost uniform rows.
The Lobster mushroom is actually a parasitic hybrid of the fluorescent red-orange fungal parasite, Hypomyces lactifluorum, and the brittle white mushroom, Russula brevipes.
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Yellow Pitaya have an oval to oblong shape and are slightly smaller in size than the pink varieties measuring approximately four inches in length. Their thick skin is covered in large, fleshy scales and boasts a bright yellow hue. When immature the exterior of the fruit is protected by a layer of long spines which naturally fall off as the fruit matures. Within the fruit is a spongy yet dense white flesh speckled with numerous petite, edible black seeds. Yellow Pitaya offer a juicy texture and tropical flavor much sweeter than that of pink pitaya.
Yellow Pitaya is available in the summer and fall months.
Yellow Pitaya is the fruit of a perineal climbing cactus botanically known as Selenicereus megalanthus. Also known as Yellow Dragon fruit, the Yellow Pitaya is an exotic fruit and is said to be the sweetest of all the dragon fruits. In addition to its fruit Yellow Pitaya cactus are known for their enormous, fragrant flowers which bloom for only one or two nights.
Yellow Pitaya predominantly provides a source of water and carbohydrates. They also offer a small amount of protein, fiber, iron, ascorbic acid, and phosphorous.
Yellow Pitaya is used most often for fresh, uncooked preparations. Its thick skin is inedible and easy to peel. The flesh of Yellow Pitaya is soft but holds its shape well and can be diced, balled, or cut into cubes and used in fruit salads or desserts. It's polka-dotted flesh offers a unique visual accent where used. Pureed Yellow Pitaya flesh can be added to smoothies and cocktails or frozen and used to make sorbets and popsicles. In addition to the fruit of the pitaya plant, the unopened blooms can be cooked as a vegetable as well. To store keep Yellow Pitaya refrigerated, for best flavor use within one week.
Since the late 1990’s Israel has been experimenting with different methods of pollinating and growing Yellow Pitaya in an effort to explore its potential as an economically supportive exotic food crop in the country’s arid regions.
Yellow Pitaya is believed to be native to Central America and Mexico. It is grown today throughout Latin America and is extensively commercially produced in Columbia. Growers specializing in rare fruits in the United States, specifically in southern California, are known to grow Yellow Pitaya on a small scale as well. Stems of the Yellow Pitaya cactus are triangular and can grow up to 20 feet long. As a result of their climbing nature, the cactus will benefit from some form of trellising or support to grow on. Yellow Pitaya plants prefer dry and tropical to subtropical climates and will develop fruit within 150 days of pollination. This variety is more tolerant of heat and sun exposure than the pink varieties but is less cold hardy.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Pitaya. One is easiest, three is harder.
|Thai Food||Dragon Fruit Martini|
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