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Pitaya (Hylocereus sp.) is an exotic and attractive fruit with promising consumption potential due to its nutritional qualities and its flavor and color. However, this fruit and its nutritional benefits for the human diet are not widely known. This paper compared the biometric and physicochemical characteristics, mineral elements, nutrients, and bioactive compounds of pitaya with white and red pulp. The nutrients and bioactive compounds were analyzed by HPLC. The total phenolic compounds and the antioxidant capacity were determined by spectrophotometry. Pitaya red pulp showed higher vitamin E (140.76 Gg µg·100 g−1), antioxidant capacity (36.41 AAT%), eriodictyol (178.75 µg·100 g−1), and anthocyanins. The α-carotene showed higher expression in the white pulp (110.21 µg·100 g−1). The total phenolic content was similar in both fruits. Pitaya consumption should be encouraged due to the presence of nutrients and bioactive compounds relevant to our basic nutrition. [ABSTRACT FROM AUTHOR]