Edible San Diego E Edition Issue #53 Special Issue May 2019

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| EATING WELL Low in fat, high in fiber and antioxidants, tart and crisp nopales grow abundantly throughout our region. Five Ways to Eat a Cactus BY FELICIA CAMPBELL T he most commonly eaten cactus is the prickly pear or Opuntia. In Mexico, the pads or nopales are called lengua de vaca— “cow's tongue”—and in Sicily, the fruit or tuna is referred to as fico d'India, or “Indian fig.” Both the fruit and the pads can be eaten cooked or raw and are a great source of fiber and antioxidants, but they do require a little prep before getting started. Nopales have a bright, vegetal flavor, like an amped-up stalk of asparagus. Select paddles that are green and plump. Smaller, thinner young paddles are more tender. While most store-bought pads will already have their sharp spines removed, you’ll still want to wash the pad. Hold it at an angle to slice off any remaining spines and cut out the eyes where the spines were attached. Trim off the outer quarter-inch of the pad and the thick base and the nopales are ready to cook. The tuna fruits are a great addition to any fruit-based dish or salad, with a taste that’s somewhere between watermelon and bubble gum. To prepare them, slice off both ends and make one vertical cut down the body of the pear. Slip your fingers into the slit and grab the skin. Peel off the thick outer skin and discard. The flesh is filled with tiny seeds, which are completely edible. Chop and toss with orange slices and mint for a simple fruit salad. Now that your nopales and tuna are ready to go, here are five ways to cook with them. Grilled Nopales Preheat a grill to medium and brush the pads with olive oil and a hearty sprinkle of salt and pepper. Grill them over medium to medium-high heat until golden, about 3 minutes on each side. Grilled nopales can be cut into strips and added to tacos or left whole and used as a base for tostada toppings like salty cheese, refried beans, or stewed meat. Blanched Nopales Add cleaned nopal paddles, whole or sliced, to cold water in a pan. Bring to a boil, then reduce to a simmer. As the cactus cooks, it turns a darker green and releases a sticky liquid similar SPECIAL ISSUE • MAY <strong>2019</strong> | edible SAN DIEGO 9
Page 1 and 2: Explore the flavors of San Diego Co
Page 4 and 5: Rooted in Flavor • Special Issue
Page 6 and 7: PUBLISHER’S NOTE | Nava family su
Page 8 and 9: LIVING LOCAL | Fresh, exciting, and
Page 12 and 13: EATING WELL | to your muffin or cup
Page 14 and 15: GROWING GOOD | Finfish Farming Envi
Page 16 and 17: GROWING GOOD | consumed in our coun
Page 18 and 19: FEATURE | Somos Diversos We Are Div
Page 20 and 21: FEATURE | A Modern Infusion of Indi
Page 22 and 23: • Best Italian Restaurant • Bes
Page 24 and 25: FEATURE | or a paper towel. Set asi
Page 26 and 27: FEATURE | EDGAR CHONG Little Italy
Page 28 and 29: STAYCATION | A Luxurious Day Trip t
Page 30 and 31: LOCAL ATTRACTIONS | BY ERIN JACKSON
Page 32 and 33: SPECIAL ADVERTISING SECTION Neighbo
Page 34 and 35: PREP | BY OLIVIA HAYO How to Make C
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Edible San Diego E Edition Issue #53 Special Issue May 2019

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