What is Prickly Pear? Discover the Desert Superfood!
Prickly pear is a fruit that comes from the prickly pear cactus, also known as Opuntia. This fruit is native to the Americas, but has now spread to other parts of the world. The prickly pear cactus is known for its spiny appearance, and is commonly found in dry, desert-like environments.
The fruit of the prickly pear cactus is often described as having a sweet, juicy flavour. It is rich in vitamins and minerals, particularly vitamin C, and is also a good source of dietary fibre.
Prickly pear has been used for a variety of medicinal purposes by indigenous communities for centuries. It has been used to treat everything from stomach ailments to diabetes, and has even been said to have anti-inflammatory properties.
Prickly pear is also used for cooking. It can be eaten raw, but is also commonly used to make jams, jellies, and even cocktails.
What does prickly pear taste like?
The taste of prickly pear is often described as a mix of melon, pear, and citrus. It is slightly sweet and tangy with a refreshing and juicy texture. Some varieties may have a slightly earthy or grassy taste.
What is prickly pear used for?
Prickly pear is a popular ingredient in many culinary dishes, from jams and jellies to salads and cocktails. It can be enjoyed in both sweet and savoury dishes.
Both the fruits and cladodes (pads), also known as nopales, of the cactus pear plant can be used in a variety of ways. The fruits are commonly used to make juice, jams, and other sweet treats, while the cladodes can be cooked and eaten as a vegetable or used to make pickles.
Additionally, both parts of the plant have by-products that can be used, such as oil from the seeds and pigments from the fruit and pomace.
The most common products and by-products of the cactus pear fruit and cladodes:
|
Products from Cactus Pear Fruit |
By-Products from Cactus Pear Fruit |
|
Juice, nectar, pulp, puree |
Oil from fruit pomace |
|
Jam, jelly |
Oil from seeds |
|
Fruit leather |
Pigments from peel |
|
Syrup, sweetener |
Pigments from pomace |
|
Bioethanol, wine, “colonche” |
|
|
Canned fruit |
|
|
Frozen fruit |
|
|
Juice concentrate |
|
|
Spray-dried juice powder |
|
|
Products from Cactus Pear Cladodes |
By-Products from Cactus Pear Cladodes |
|
Lacto-fermented pickles |
Dietary fiber and mucilage |
|
Candy |
|
|
Jam |
|
|
Flour |
|
|
Cooked vegetable |
|
|
Ethanol |
|
|
Edible coating |
|
How to eat prickly pear?
Just like many other fruits, you can eat prickly pear either raw or cooked. You can use it in salads, smoothies, and even stews. What is important though, is that you know how to cut and prepare your prickly pear correctly.
How to cut and prepare prickly pear?
Prickly pear may look intimidating with its spiky exterior, but with a few simple steps, you can easily prepare the fruit for eating. Here's how to do it:
1. Choose Ripe Fruit: Look for prickly pears that are firm and do not longer have their prickles. This indicates that the fruit is ripe and is also easier to prepare.
2. Remove Prickles: Use tongs or gloves to hold the fruit and a sharp knife to remove the prickles (glochids). Be careful, as these can be very small. Then cut off both ends of the fruit and make a slit down one side.
3. Do not touch the inside of the fruit with the gloves you used to hold the fruit on the outside. Use a knife to gently pry the skin away from the flesh and take the fruit out. If you don’t like the seeds, go to step 4.
4. Remove Seeds (optional): This step is optional. Prickly pear seeds are edible, but some people prefer to remove them before eating. Simply cut the fruit into wedges and use a spoon to scoop out the seeds.
5. Eat Raw or Cooked: Prickly pear can be eaten raw or cooked. If eating raw, simply slice the fruit into wedges and enjoy. If cooking, prickly pear can be grilled, sautéed, or roasted.
How to extract prickly pear juice?
1. Remove the skin and scoop out the flesh, as described above.
2. Blend the prickly pear flesh in a blender or food processor until it's smooth.
3. Strain the mixture through a fine-mesh sieve to remove any remaining seeds or fibres. You can also use cheesecloth or a nut milk bag to strain the juice.
4. Now your juice is ready, you can use it to make cocktails, smoothies, lemonade, or other beverages.
Alternatively, just put the flesh from the fruit in a fruit juicer and you are ready.
If the juice is too thick, you can thin it out by adding a bit of water.
It's important to note that prickly pear juice can stain clothing and other surfaces, so be careful when handling it.
How to store prickly pears?
Unripe prickly pears can be stored at room temperature, until they ripen. Once the fruits are ripe, they can be stored in the refrigerator for up to a week.
If you're not planning to use the fruit right away, it's best to freeze them.
How to freeze prickly pears?
To freeze prickly pear, first remove the skin and seeds, and cut the flesh into small pieces. Then, place the pieces in an airtight container or freezer bag and store them in the freezer for up to six months. When you're ready to use them, thaw the pieces and use them as you would fresh prickly pear.
Nutritional content of prickly pear
Prickly pears are a good source of fibres and nutrients, including amino acids, vitamins, minerals and other antioxidants.
Free amino acids contents in both cladodes and prickly pear fruit pulp:
|
Amino Acids |
Cladodes (g/100 g) |
Fruit Juice (mg/L) |
|
Alanine |
0.6 |
87.2 |
|
Arginine |
2.4 |
30.5 |
|
Asparagine |
1.5 |
41.6 |
|
Asparaginic acid |
2.1 |
Not valid |
|
Glutamic acid |
2.6 |
66.1 |
|
Glutamine |
17.3 |
346.2 |
|
Glycine |
0.5 |
11.33 |
|
Histidine |
2.0 |
45.2 |
|
Isoleucine |
1.9 |
31.2 |
|
Leucine |
1.3 |
20.6 |
|
Lysine |
2.5 |
17.4 |
|
Methionine |
1.4 |
55.2 |
|
Phenylalanine |
1.7 |
23.3 |
|
Serine |
3.2 |
174.5 |
|
Threonine |
2.0 |
13.3 |
|
Tyrosine |
0.7 |
12.3 |
|
Tryptophan |
0.5 |
12.6 |
|
Valine |
3.7 |
39.4 |
|
Alpha-Aminobutyric acid |
Not available |
1.1 |
|
Carnosine |
Not available |
5.9 |
|
Citrulline |
Not available |
16.3 |
|
Ornithine |
Not available |
Not detectable |
|
Proline |
Not available |
1265.2 |
|
Taurine |
Not available |
434.3 |
The table shows the free amino acid contents of both cladodes and fruit pulps from Opuntia ficus-indica. The amino acid content is presented in grams per 100 grams of fresh weight basis for cladodes, and milligrams per litre for fruit juice.
Prickly pear contains essential amino acids such as histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine, as well as non-essential amino acids like alanine, arginine, asparagine, asparaginic acid, glutamic acid, glutamine, glycine, serine, tyrosine, alpha-aminobutyric acid, carnosine, citrulline, ornithine, proline, and taurine.
Mineral contents of Opuntia spp. spineless cladode and fruit pulp:
|
Components |
Dry weight in Cladode (g/100 g) |
Fresh weight in fruit pulp (mg/100 g) |
|
Calcium (Ca) |
5.6 |
12.8 -59 |
|
Magnesium (Mg) |
0.2 |
16.1 -98.4 |
|
Potassium (K) |
2.3 |
90-220 |
|
Phosphorus (P as PO4) |
0.1 |
15-32.8 |
|
Natrium (Na) |
0.4 |
0.6-1.1 |
Prickly pear side effects
To safely consume prickly pear, make sure the prickles are properly removed and the pear is properly cut and prepared. If not sure how, check the instructions above.
Prickly pear is generally speaking considered safe, when consumed with moderation. But side effects can always occur, these are most often related to the digestive system and can include the following:
Stomach upset
Stomach pain
Loose stools
Nausea
Indigestion
Bloating
Bowel obstruction from the seeds (rare)
Allergic reaction are also possible.