Prickly Pear
Varieties
The pads
The pads are, technically, the flattened stems that protrude from the plant at odd angles. Clinging to each pad are small clusters of tiny stickers. These pads are frequently referred to as nopales or nopalitos—a Spanish terms that refer to the pads once they are cut up and prepared for eating.
The fruits
Cylindrical in shape, the fruits of the prickly pear are also known as tunas—another Spanish term. The most common eaten varieties are the yellow, white, and purple pears (the purple variety being the sweetest).
Preparation, Uses, & Tips
If you purchase fresh prickly pear that still contains stickers, you will need to carefully remove the spines.
Using the pads
After carefully trimming the stickers away, the pad can be peeled and prepared for cooking as you would cook a vegetable. Popular techniques include broiling or sautéing, or chopping it raw and adding it to soups and salads. Once heated, the pads tend to become gooey, acquiring a texture similar to that of okra. Avoid overcooking so they don’t become too slimy.
Using the fruits
Generally, prickly pears are peeled by making a slit in the skin and peeling it away or sectioned lengthwise, allowing for ease of removing the skin and seeds before serving the fruit. It can be enjoyed chilled or served at room temperature. The fruit is a popular dessert ingredient, so it is often served in salads, baked in breads and pastries, made into jellies, jams, and candy, and pureed for use in beverages.
Storing
To ripen fruit, simply store at room temperature until soft. Once ripe, prickly pear can be stored in the refrigerator for approximately one week. However, the pads should be used as soon as possible, as they will begin to dehydrate and shrivel quickly due to their high water content.
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