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Frank
Senior Nomad
Posts: 861
Registered: 6-5-2005
Location: San Diego
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Mood: Is it time to leave yet?
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Pithaya
When do Pithaya come into season? How far south do I need to go to get some?
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Al G
Ultra Nomad
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Registered: 12-19-2004
Location: Todos Santos/Full time for now...
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Mood: Wondering what is next???
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Do you have a Pithaya recipe? I don't know what they are, but thought this would be a sneaky way to ask
Albert
[Edited on 9-6-2005 by Al G]
Albert G
Remember, if you haven\'t got a smile on your face and laughter in your heart, then you are just a sour old fart!....
The most precious thing we have is life, yet it has absolutely no trade-in value.
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Frank
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Its a fruit that tastes like strawberry, so I hear. I havent had a chance to get a hold of one. I read about it in a Baja book, the one where the guy
walked around the entire coast. I cant remember the name.
Looks like all the Baja experts are too busy discussing OTHER things.... to answer a question aabout BAJA.
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Al G
Ultra Nomad
Posts: 2647
Registered: 12-19-2004
Location: Todos Santos/Full time for now...
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Mood: Wondering what is next???
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Boy was I
heading down the wrong path
I thought you were on your boat headed south for some fish I hadn't heard of
Your right most are busy yelling at JR
Albert
Albert G
Remember, if you haven\'t got a smile on your face and laughter in your heart, then you are just a sour old fart!....
The most precious thing we have is life, yet it has absolutely no trade-in value.
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Mike Humfreville
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The season is coming right up for some parts of Baja at least. In a small village I frequent the locals all head for the desert for the harvest.
There are sweet and sour varities. Easier, you can buy it in some stores when it's in season.
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David K
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This photo (and more of pitayas) is in my web site at http://vivabaja.com/1104
Look for them late fall... this photo was taken along Mex. 1 in San Quintin, Thanksgiving weekend.
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David K
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| Quote: | Originally posted by Frank
Its a fruit that tastes like strawberry, so I hear. I havent had a chance to get a hold of one. I read about it in a Baja book, the one where the guy
walked around the entire coast. I cant remember the name.
Looks like all the Baja experts are too busy discussing OTHER things.... to answer a question aabout BAJA. |
Frank, that was Graham Mackintosh in his first book: 'Into A Desert Place' http://grahammackintosh.com
Here is me eating a pithaya... they are awesome!
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David K
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Antonio (BajaCactus) shows how easy a pithaya is to peel (once the thorns are knocked off with a knife... Just bite in...
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Frank
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Looks like I will be on a Pithaya bender come late Fall. Thanks for the replies.
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jerry
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on a few trips down to bcs i had the oppertunity to try this fruit it was being sold by street venders at a pemex prepared with the thorns knocked off
just needed to cut it in 4ths and eat it right out of the skin very tasty oh might want to wear a red shirt couse its bona have red pokadots soon
have a good one
jerry
jerry and judi
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Sharksbaja
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Looks rich and juicy David
What time of year are they present? I saw some out on Pta Concepcion but no fruit. Do they fruit same time of year in norte y sur? Thanks
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David K
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| Quote: | Originally posted by Sharksbaja
What time of year are they present? I saw some out on Pta Concepcion but no fruit. Do they fruit same time of year in norte y sur? Thanks
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They are a FALL fruit... ripe in late fall. I describe the taste like a cherry popcycle! Juicy, crunchy like soft ice, and the seeds are tiny, like
strawberry or kiwi fruit, so you just eat the whole thing.   
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bajajudy
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I am surprised not to see anything about the second harvest?
The indios used to gather at the time of year that the pitaya were ripe. It was the time when the tribes all got together and choose mates , etc.
Since the pitaya was the only fruit of the desert it was cherished...twice. The families would have certain spots to do their morning rituals and
after the festival they would gather up their own feces and strain the seeds out and use them for bread. Of course the missionaries put a screeching
halt to that but think about how hungry they must have been to have even thought of this way to use the seeds.
I assume that this is true although I have no first hand information to support it.
If you are ever at the Ignacio Springs B&B ask Terry if she has any of her pitaya perserves for sale...to die for!
[Edited on 9-6-2005 by bajajudy]
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rpleger
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Mood: Was good.
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I will sure try some this year.............
Richard on the Hill
*ABROAD*, adj. At war with savages and idiots. To be a Frenchman abroad is to
be miserable; to be an American abroad is to make others miserable.
-- Ambrose Bierce, _The Enlarged Devil\'s Dictionary_
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Anonymous
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PITHAYA?
What does the cactus they grow on look like ??
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vandenberg
Elite Nomad
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Soorry!! forgot to log in
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Al G
Ultra Nomad
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Now I ask you
Bajajudy,
Why would they not strain the seeds before eating!!! Then they could make bread and do PITHAYA turn overs
Al
Albert G
Remember, if you haven\'t got a smile on your face and laughter in your heart, then you are just a sour old fart!....
The most precious thing we have is life, yet it has absolutely no trade-in value.
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Sharksbaja
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Pitaya
I spotted these on Pta. Concepcion near the mine. Are these them?
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bajalera
Super Nomad
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Registered: 10-15-2003
Location: Santa Maria CA
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A second look at the Second Harvest
The notorious Second Harvest wasn't quite as revolting as commonly described. For starters, it didn't involve "gathering up feces" or "picking out
seeds."
A diet consisting almost solely of pitahayas [which I once lived on for a week or so] seriously disrupts one's digestive system. What the padres
referred to as "deposits" amount to little more than seeds and liquids. [If the seeds had been embedded in the usual solids, I doubt they would even
have been noticed, they're so tiny.]
Padre Miguel del Barco's account in Spanish is the only one I've found that describes the processing of this food in detail. Each family set aside
leaves or flat rocks for its deposits, to keep them out of the sand and dirt. [So don't think they weren't picky!]
At the end of the season, women crumbled the material ["as if running their hands through flowers," Barco says] in their large, flat trays and
winnowed it--tossing it up forcefully so the seeds dropped back into the tray and the chaff was whisked away by the wind. Hot coals were added to the
tray, which was shaken so the seeds toasted without burning. The seeds were then ground.
Padre Piccolo was offered this food on a visit to a mission outpost, enjoyed it and thanked his hosts graciously. And was subsequently reminded of
this "with some amusement" whenever the padres got together. Poor guy!
Historian Pablo L. Martinez rejected the idea of the Second Harvest, implying that Padre Baegert made it up, and a book published more recently in La
Paz claims it was practiced only by a few groups during starving times. But in his history of the Jesuit period, Ignacio del Rio Chavez points out
that it was reported by other priests as well, for the entire peninsula.
Woodes Rogers and George Shelvocke--English sea captains [each of whom captured a Manila galleon off Cabo San Lucas]--were both provided with the
Second Harvest by the Pericu, and thought it tasted okay.
Bon appetit!
Lera
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bajajudy
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Pompana
That doesnt look like any pitaya I have ever seen. Looks more like a guanabana to me. Do you know what variety it is?
Lera
Poop is poop no matter what you have eaten to produce, dont you think!
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