The fruit of prickly pears, commonly called cactus fruit, cactus fig, Indian fig or tuna in Spanish, is edible, although it has to be peeled carefully to remove the small spines on the outer skin before consumption.
If the outer layer is not properly removed, glochids can be ingested, causing discomfort of the throat, lips, and tongue, as the small spines are easily lodged in the skin. Native Americans, like the Tequesta, would roll the fruit around in a suitable medium to "sand" off the glochids. Alternatively, rotating the fruit in the flame of a campfire or torch has been used to remove the glochids. Today, parthenocarpic cultivars are also available.
Cactus figs are often used to make candies, jelly, or drinks such as vodka or lemonade. The prickly pear fruit is also used as the main ingredient of a popular Christmas beverage in the British Virgin Islands, called "Miss Blyden".
Opuntia ficus-indica has been introduced to Europe, and flourishes in areas with a suitable climate, such as the south of France, southern Italy, Sicily, where they are referred to as fichi d'India or ficurinnia (Indian figs), and Sardinia, where they are called figumorisca (moorish figs), along the Struma River in Bulgaria, in southern Portugal and Madeira, where they are called tabaibo, figo tuno or "Indian figs", Andalusia, Spain, where they are known as higos chumbos ('higo' meaning 'fig'). In Greece, it grows in such places as the Peloponnese region, Ionian Islands, or Crete, and its figs are known as frangosyka (Frankish (i.e. Western European) figs) or pavlosyka (Paul's figs), depending on the region. In Albania they are called fiq deti translated as sea figs and are present in the south-west shore. The figs are also grown in Cyprus, where they are known as papoutsosyka or babutsa (cactus figs). The prickly pear also grows widely on the islands of Malta, where it is enjoyed by the Maltese as a typical summer fruit (known as bajtar tax-xewk, literally 'spiny figs'), as well as being used to make the popular liqueur known as bajtra. In Egypt, it is known as teen shouky. The prickly pear is so commonly found in the Maltese islands that it is often used as a dividing wall between many of Malta's characteristic terraced fields in place of the usual rubble walls. The prickly pear was introduced to Eritrea during the period of Italian colonisation between 1890 and 1940. It is locally known there as beles and is abundant during the months of late summer and early autumn (late July through September). The beles from the holy monastery of Debre Bizen is said to be particularly sweet and juicy. In Libya, it is a popular summer fruit and called by the locals Hindi, which literally means Indian.
In Morocco, Tunisia, Libya, Saudi Arabia, Jordan and other parts of the Middle East, prickly pears of the yellow and orange varieties are grown by the side of farms, beside railway tracks and other otherwise noncultivable land. It is sold in summer by street vendors, and is considered a nice refreshing fruit for that season.
Green Cactus pears are small to medium in size with a shape similar to that of an avocado. They begin as yellow, pink, red and purple flowers that grow on the green pads, otherwise known as nopales of the prickly pear cactus. Their exterior is bright green to yellow and uniformly speckled with brown dots, or areoles where their prickly spines, or glochids protrude. Their interior flesh is juicy and creamy yellow in color with hard, edible seeds throughout. When ripe the Green Cactus pear will be aromatic offering a sweet flavor with nuances of classic pear and watermelon.
One Green Cactus pear contains about 40 calories and is low in sodium and cholesterol free. High in both magnesium and vitamin C in the past cactus pears were commonly used by the Spanish to treat sailors suffering from scurvy. Currently Cactus pears are being studied for their ability to help control blood sugar levels and for use in preventing some symptoms associated with hangovers.
Care needs to be taken when handling Cactus pears. Hold with tongs or rubber gloves to prevent penetration of prickly fibers into fingers. Rinse pears in cool water then cut off both ends. Slide the knife through just the exterior skin of the pear from end to end and then gently peel away the skin by slipping the tip of a knife under the skin. The flesh of the pear can be sliced and used as is in fruit and green salads or as a topping for yogurt and cereal. The flesh can also be pressed through a fine mesh sieve to remove the seeds and make a puree. Use the pureed fruit as a base for sorbets and smoothies or add to salad dressings and sauces. Slow cook to make preserves to serve atop muffins, pancakes and tarts. Add pureed or sliced Green Cactus pear to juices and cocktails.
Native to Mexico and the Americas, both the pears and pads of the prickly pear cactus have long been popular not only for their use as a staple food but for their medicinal purposes as well. The Cactus pear first made its way to Europe by way of Christopher Columbus in 1495. Spreading through the Mediterranean the fruit of the cactus became extremely popular in Sicily where it thrived in the dry terrain and warm climate. Commercial farming of the Cactus pear in the United States began in the early 1900’s by a Sicilian immigrant in California by the name of Marco Rancadore. Much of the supply was shipped to the east coast where demand for the pear was higher due to the population of Italian Americans and demand for new and interesting produce items not available in the area.
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