Pitaya peel

Pitaya peel

Introduction:

"My sister asked me if I knew that pitaya peel contained anthocyanins, and someone made pitaya peel into salad. I said I know anthocyanins, blue plum and Chinese wolfberry all contain anthocyanins, especially the wild black wolfberry. But I do not know pitaya peel also contains. I just bought pitaya, so I tried to make pitaya peel into salad. Anthocyanin is a powerful antioxidant, more than 10 times stronger than carotene, and can be stored in human blood for 75 hours. It can protect the human body from the damage of free radicals, which are harmful substances, and help to prevent a variety of diseases related to free radicals. Anthocyanins can enhance the elasticity of blood vessels, protect the inner wall of arteries, reduce blood pressure, inhibit inflammation and allergy, improve the flexibility of joints, promote the regeneration of rhodopsin in retinal cells, improve vision, and also have the effect of anti radiation. In short, anthocyanins maintain human health in many ways and bring us many benefits. Therefore, when eating pitaya, try not to discard the inner pink peel. You can use a knife to scrape it off and eat it raw, or cut it into thin strips for salad. Juicing is also a good choice. It should be noted that pitaya peel is not suitable for tea making, soup boiling or steaming, because high temperature will lead to partial degradation of anthocyanins and reduce its nutritional value. "

Production steps:

Materials required:

Pitaya peel: appropriate amount

Honey: right amount

matters needing attention:

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: sweet