Peruvian apple cactus

Cereus repandus

fruit

Spineless red or yellow fruits with white flesh and small crunchy seeds, sweet like pitaya; in Curaçao, the stem is cooked into soup.

Origin

Northern South America and the Caribbean

Season (United States)

all year round

Preparation

The fruit is cut in half and the flesh eaten with a spoon, seeds and all; the skin is thrown away.

Molecules

BetalainsIn small amounts, not counted Pectins · Insoluble fibers

Did you know?

Grown in Israel under the name “koubo”, it bears fruit there in summer.