Opuntia


Could anyone comment on which vars of Opuntia as used for 'tunas' - the
pricly pear fruit eaten in some parts of the Med and Middle East. Is it
a desert fruit, is it dried, made into a paste, where does it appear in
a meal, what is it used for?

Hi, Trevor, 
it is Opuntia ficus-indica, which in areas such as Sicily was - and still is
somewhat- used to create impenetrable hedges along fields. 
The fruit is eaten raw, when it is fully ripen - end of August/September
here-  and is considered a real gourmet  food. It is considered in all
senses a fruit, as I said, so it comes at the end of the meal. Sicilians can
make a delicious ice cream and a sorbet, with it, and of course it can be
put in fruti salads. One has to be EXTREMELY  careful when handling and
peeling it, because the "thorns" are really vicious. A fork is recommended,
never touch the fruit with ungloved hands.
I have friends who know tricks and secrets abotu this fruit- how to peel
safely, etc- and I will ask them some tips for you.
Best,
Alessandra.
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