Re: Opuntia

Dear friends,

I want to inform to those of you who have interest in Opuntia about Opuntia
dillenii.  It grows wild in the hills of North West India and bears edible
fruits.  Anyone interested in knowing more about it, may write me back.

I have been working on the promotion of wild, lesser known and unexploited
fruits all through my working career of 40 years.

I also request you to visit my website for pictures and details about some
wild fruits.

Dr. Chiranjit Parmar
Horticultural Consultant on Lesser Known Indian Fruits
www.lesserknownindianplants.com

----- Original Message -----
From: helene.pizzi <helene.pizzi@tin.it>
To: <A.Vinciguerra@aarome.org>
Cc: medit-plants <medit-plants@ucdavis.edu>
Sent: Saturday, May 03, 2003 8:34 PM
Subject: R: Opuntia


>
> ----- 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.
> >
> >
>
>
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