John Myers
Cactus figs (lat. Opuntia ficus-indica), also known as prickly figs or Indian figs, are exotic fruits that originally come from Mexico and were brought to Europe in the 17th century. In Sicily, the plant has adapted to the Mediterranean climate.
Usually, the 5-10 cm large prickly pears, which are oval or spherical in shape, are divided into three “varieties” according to the coloring of the edible fruit: white, orange/yellow, and red prickly pears. However, these are not official varieties, but so-called ecotypes or clones. The yellow fruits are the most common in Sicily, but the green ones are the most popular. The black seeds planted inside are edible.
Taste
The inedible peel encloses the sweet and sour but very refreshing pulp. Even if the green skin of the most popular prickly pear suggests an unripe fruit, its flesh is white-greenish, very crunchy and sweet. The red or orange prickly pears are mealier, but still have a very good taste.
Use
Prickly pears are usually eaten raw, but they can also be cooked. The shell can e.g. B. cut at both ends, connected with a longitudinal cut and then peeled off. Or cut the fruit in half like a kiwi and scoop it out. Prickly pears are also ideal for fruit salads and go well with meat, fish and poultry dishes.
Storage
The prickly pears continue to ripen after harvest. It is recommended to keep them in the fridge. The shelf life is then 1-2 weeks. At room temperature, the prickly pear can be kept for up to a week. Because of the delicate shell and spines, they should be stored separately. The berries are not suitable for freezing.
