Dragon fruit peel juice
Overview
The anthocyanin content in dragon fruit peel is high. Anthocyanin is a powerful antioxidant, more than 10 times stronger than carotene. It can protect the human body from harmful substances - free radical damage and help prevent a variety of free radical-related diseases. Anthocyanins can enhance the elasticity of blood vessels and protect the inner walls of arteries; lower blood pressure; improve skin smoothness and beautify the skin; inhibit inflammation and allergies, improve joint flexibility, and prevent arthritis; promote the regeneration of rhodopsin in retinal cells and improve vision; and also have anti-radiation effects. Anthocyanins maintain human health in many aspects and bring us many benefits. Therefore, when we eat dragon fruit, try not to discard the inner pink peel. Anthocyanins are temperature sensitive and should be eaten raw. You can scrape it off with a knife and eat it raw, cut it into thin strips and eat it cold, or squeeze it into juice. It is not suitable to make tea, boil soup or steam and stir-fry the peel. High temperature will cause local degradation of anthocyanins and reduce its nutritional value.
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Ingredients
Steps
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Wash the dragon fruit, cut off the edges and corners of the skin, and use a knife to peel off a thin layer of the skin.
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Cut the skin into dices. You can also add some pitaya pulp and beat it together like I did, which is especially delicious. If you feel it is bland, you can add sugar or honey or condensed milk to taste.
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🌻Tips: If you want to serve it cold, cut it into shreds after the first step above and add sugar, honey or white vinegar according to your taste. This one is a bit sticky like yam, so if you don’t like it, don’t try it cold.
