Encyclopedia Of Foods

202 Part II: Encyclopedia of FoodsPrickly PearTwo to 4 inches long and shaped like an egg, the prickly pear has a coarse, thickskin that can be yellow, orange, pink, magenta, or red, depending on the variety.The inedible skin is dotted with tubercles that have small,almost invisible spines capable of pricking the skin.The prickly pear’s flesh is mildly sweet, juicy, andfragrant and contains numerous edible, small,crunchy seeds. Like the skin, the flesh canrange from yellow to dark red.Family CactaceaeScientific name Opuntia ficus-indicaCommon name prickly pear, Indian fig,nopal, nopalitos, Sharon’s fruit♥ High in vitamin C and magnesium♥ A good source of fiberVarietiesThe genus Opuntia contains as many as1,000 species, most of which bear ediblefruits. Commonly cultivated as a sourceof food are varieties of the speciesOpuntia ficus-indica. Other species areplanted for purely ornamental purposes.Origin & botanical factsSpecies of the genus Opuntia are believedto have originated in central Mexico andthe Caribbean. Since pre-Columbiandays, American Indians have collectedthe ripe fruits and tender stems, or “pads,”for use as a food source and the older padsfor livestock feed. Spanish explorers introducedthe plants to Spain, from wherethey were brought to North Africa by theMoors. Today, the plant is grown worldwidein areas with a moderate climate.Prickly pear is the national fruit of Israel,where it is called Sharon’s fruit.The prickly pear plant is a perennialof the cactus family that prefers a hot, dryenvironment and, like other cacti, canwithstand long periods of drought.Growing up to 15 feet high, the plant hasno real leaves; the segmented, flat, ovalshapedpads serve as both leaves andwater-storage organs. These pads arecovered with sharp spines. In midsummer,brilliant flowers bloom along theedges of the pads, from which fleshy fruitsdevelop. The plants are easily propagatedby detaching the pads and planting themin soil. Roots form quickly, and newplants soon become established. Someprickly pears harbor an interesting parasite,the cochineal, a red insect less thanan eighth-inch long that is the source ofa brilliant red dye. Along with the cactusthat harbors the insect, the technique ofisolating the dye was brought back toEurope by the conquistadors.UsesAlthough commercially sold prickly pearshave already had their spines removed,caution should still be used when handlingthe fruit. If the spines have notbeen removed, they should be scraped offcarefully with a knife or rubbed off witha towel. The skin should be peeled beforeconsumption. Immature fruits can beleft at room temperature to ripen. Whenripe, the fruits yield when gently pressed.Ripe fruits can be stored in a perforatedplastic bag in the refrigerator up to 2 days.Prickly pears are refreshing wheneaten with a sprinkle of lime or lemonjuice. They can be diced and used to topice cream, sorbet, yogurt, and variousdesserts, or they can be puréed to makemarmalade and dessert sauces. The pads(nopales), which are served as a vegetable,can be cut into pieces, steamed or stewed,and added to omelets, salads, and soups.Nutrient compositionPrickly pears are high in magnesium andvitamin C and are a good source of fiber.SERVINGSIZE:1 fruit, raw (103 g)Nutrient ContentEnergy (kilocalories) 42Water (%) 88Dietary fiber (grams) 4Fat (grams) 1Carbohydrate (grams) 10Protein (grams) 1Minerals (mg)Calcium 58Iron 0Zinc 0Manganese –Potassium 227Magnesium 88Phosphorus 25Vitamins (mg)Vitamin A5 REVitamin C 14Thiamin 0Riboflavin 0.1Niacin 0Vitamin B 6 0.1Folate6 μgVitamin E 0Note: A line (–) indicates that the nutrientvalue is not available.