Prickly pear

What it is

A typical prickly pear is about 5–8 cm (2–3 in) long. Ripe skin can be green, yellow-orange, red or purple. The watery flesh holds many small edible seeds.

The tiny barbed hairs are called glochids. Even market fruit can retain some after cleaning. Tongs keep hands away from them; all glochids need removing before the fruit is peeled and sliced for eating raw.

Where it comes from

The cultivated fruit cactus, Opuntia ficus-indica, comes from Mexico, where people began growing it at least 9,000 years ago. It now grows in hot, dry regions around the world, including Sicily, where orchards near Catania produce Ficodindia dell’Etna. In the desert Southwest of North America, Tohono O’odham and Cahuilla food traditions use both the fruit and the pads.

How it's eaten where it grows

In Mexico, peeled prickly pears are eaten fresh as a snack. In Sicily, the fruit goes into Rosolio di Ficodindia, a liqueur, as well as jam, ice cream and candied fruit. Around Tucson, the juice goes into prickly pear punch with sugar, sparkling water and, if you like, a squeeze of lemon or lime.

How it's grown

This cactus grows in full sun and freely draining soil, and tolerates drought once established. Growers can start a new plant from a rooted pad; it begins bearing in 1–2 years, compared with 3–4 years from seed. Ripe fruit is twisted from the pad rather than pulled.

On Etna, removing the first flowers encourages a second bloom and a crop of larger fruits.

When and where you'll find it

Around Tucson, fresh prickly pears usually ripen from August through early September. On Etna, the first crop usually arrives in August and the second from September to December. Fresh market fruit is generally cleaned of most spines. Whole ripe fruit can also be frozen for later juicing, and the juice freezes into cubes for drinks.