Análisis de las características organolépticas de la pitahaya (Selenicereus undatus) y taxo (Passiflora tripartita): nuevos usos culinarios para una propuesta de cocina de autor

Abstract

Ecuador, a megadiverse country due to its wide wealth of flora and fauna presents a great variety of particular fruits. Among them there are two exotic fruits with great versatility and benefits, the pitahaya (Selenicereus undatus) and the taxo (Passiflora tripartita), produced in the territory of the country, are sold nationally and internationally and are also highly appetizing. Through the bibliographic and research study of the taxo and the pitahaya, on their organoleptic and nutritional characteristics, sweet and salt recipes were developed that maintain and highlight the particularities of the base products; determining the applicable and usable techniques with a positive contribution to the preparations. Therefore, with the implementation of the signature cuisine, innovation was obtained in fifteen recipes, achieving gastronomic proposals that enhance the pitahaya and the taxo in order to facilitate free access for the general public. Keywords: Pitahaya, Taxo, Selenicereus undatus, Tripartite Passiflora, Signature cuisine, Innovative recipes.