Prickly Pear

Cactus figs or cactus pears are the oval, edible berry fruits of opuntias, about the size of a goose egg. Beneath their prickly skin is a tender, juicy flesh. The skin has a green, reddish, salmon, yellow or deep brown colour, depending on the degree of ripeness. It is studded with small, wart-like elevations on which numerous fine, almost invisible prickly hairs are located. The refreshing, finely acidic tasting flesh is yellow-orange to red, interspersed with small, edible seeds. The taste is sweet to slightly acidic and reminiscent of that of the pear.

Origin

The home of the prickly pear is probably Mexico. Today, systematic cultivation takes place in Central and South America, California, Australia, South Africa and most Mediterranean countries. The main supplier for our markets is Italy (July to November), but many other countries such as Israel, Spain, South Africa, etc. supply the fruit, which is thus available all year round.

Tips

Cactus figs must never be touched with bare hands. It is best to wear kitchen gloves when peeling the fruit. However, there are also brushed fruits in our markets that have had the spines largely removed. Nevertheless, be careful!

Preparation

For eating, the prickly pear is cut in half lengthwise and simply spooned out. The Mexican version goes like this: Skewer the fruit on a fork, cut off a flat slice at each end, slit the fruit skin lengthwise with a knife down to the flesh and pull it off. The flesh can then be served sliced or chopped. The fruit tastes best chilled and drizzled with lime juice. Other uses: Fruit salads, salads with ham, poultry, smoked trout, scampi, for sorbets, compote, ice cream, etc.