R: Opuntia
- Subject: R: Opuntia
- From: "helene.pizzi" h*@tin.it
- Date: Sat, 3 May 2003 17:04:10 +0200
----- Original Message -----
From: Vinciguerra, Alessandra <A.Vinciguerra@aarome.org>
To: 'Trevor Nottle ' <Trevor.Nottle@tv.tafe.sa.edu.au>;
<medit-plants@ucdavis.edu>
Sent: Friday, May 02, 2003 11:54 AM
Subject: Opuntia
Trevor and Alessandra and all of our pals -
> Opuntia ficus-indica was one of the treasures introduced into Europe from
the 'New World'. It is so happy in Sicily, it is hard to believe that
once-upon-a-time it was unknown on this side of the Atlantic. The same
thoughts can be applied as to how could pizza and pasta be conceived without
tomatoes. Globalization at its best here!
>
Helene Pizzi
Rome, Italy
They 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.
>
>
