Re: Opuntia

There is a variety available here, selected by Luther Burbank, that is spineless....otherwise the same. Also the 'pads' of Opuntia can be sliced and stir-fried....this is nopalitos used in Mexican cooking....and taste fabulous...edible all thru the year.



At 11:54 AM +0200 5/2/03, Vinciguerra, Alessandra wrote:
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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