How to cook prickly pear
Information for prickly pear in our free cooking ingredients collection.
Prickly pear
Two to 4 inches long and shaped like an egg, the prickly pear has a coarse, thick skin that can be yellow, orange, pink, magenta, or red, depending on the variety. The inedible skin is dotted with tubercles that have small, almost invisible spines capable of pricking the skin. The prickly pear’s flesh is mildly sweet, juicy, and fragrant and contains numerous edible, small, crunchy seeds. Like the skin, the flesh can range from yellow to dark red.
Family - Cactaceae
Scientific name - Opuntia ficus-indica
Common name - prickly pear, Indian fig, nopal, nopalitos, Sharon’s fruit
High in vitamin C and magnesium
A good source of fiber
Varieties
The genus Opuntia contains as many as 1,000 species, most of which bear edible fruits. Commonly cultivated as a source of food are varieties of the species Opuntia ficus-indica. Other species are planted for purely ornamental purposes.
Origin and botanical facts
Species of the genus Opuntia are believed to have originated in central Mexico and the Caribbean. Since pre-Columbian days, American Indians have collected the ripe fruits and tender stems, or “pads”, for use as a food source and the older pads for livestock feed. Spanish explorers introduced the plants to Spain, from where they were brought to North Africa by the Moors. Today, the plant is grown worldwide in areas with a moderate climate. Prickly pear is the national fruit of Israel, where it is called Sharon’s fruit.
The prickly pear plant is a perennial of the cactus family that prefers a hot, dry environment and, like other cacti, can withstand long periods of drought. Growing up to 15 feet high, the plant has vitamin C and are a good source of fiber. no real leaves; the segmented, flat, ovalshaped pads serve as both leaves and water-storage organs. These pads are covered with sharp spines. In midsummer, brilliant flowers bloom along the edges of the pads, from which fleshy fruits develop. The plants are easily propagated by detaching the pads and planting them in soil. Roots form quickly, and new plants soon become established. Some prickly pears harbor an interesting parasite, the cochineal, a red insect less than an eighth-inch long that is the source of a brilliant red dye. Along with the cactus that harbors the insect, the technique of isolating the dye was brought back to Europe by the conquistadors.
How to cook prickly pear
Although commercially sold prickly pears have already had their spines removed, caution should still be used when handling the fruit. If the spines have not been removed, they should be scraped off carefully with a knife or rubbed off with a towel. The skin should be peeled before consumption. Immature fruits can be left at room temperature to ripen. When ripe, the fruits yield when gently pressed. Ripe fruits can be stored in a perforated plastic bag in the refrigerator up to 2 days.
Prickly pears are refreshing when eaten with a sprinkle of lime or lemon juice. They can be diced and used to top ice cream, sorbet, yogurt, and various desserts, or they can be pureed to make marmalade and dessert sauces. The pads (nopales), which are served as a vegetable, can be cut into pieces, steamed or stewed, and added to omelets, salads, and soups.
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