Be sure to remove the spines before biting into a cactus pear (or tuna) or it might bite back!
Other Names: Prickly Pear Cactus
Family: Cactaceae Edible Portion: Pads, fruit (tunas) Being one of the more commonly enjoyed perennial vegetables here in the United States, specifically the southwest, the Nopal cactus continues to gain a footing as an important part of any polyculture garden. With its ability to grow in very arid environments, it is an en excellent low maintenance food source. Native Origin: The Nopal cactus is native to the Southwestern United States, Central America, and Mexico. The species has also naturalized in many arid environments across the rest of the globe including Australia, and South Africa. In most of the areas besides its native habitat it is considered an aggressive weed. General Description: Nopales have been cultivated for roughly ten thousand years in the Americas. Over that period of time, selection for spineless varieties has occurred. Unlike the picture above, the Nopal Cactus in the Food Forest has no spines, and can reach heights of 10-15 feet tall. All cacti can have tiny "hairs" called glocids It has the wonderful ability to grow in extremely harsh dessert environments making it a perfect choice for any gardener in the Southwest. The immature new pads are harvested for culinary use. Season of Harvest: The Nopal cactus, just like many of the other perennial vegetables, does not have a set harvest season. You can enjoy the lovely cactus pads at any point during the year. Harvesting Techniques: The plant should be kept to approximately 5-6 feet tall for ease of harvest. The new pads are the desired portion of the plant. To harvest, select a small new growth pad which will extend outward, sometimes two at a time, from a larger old growth pad. The new growth will likely be a lighter green color than the dark green of the old growth. The pad can be removed by bracing the old pad with one hand, and bending the new pad to one side until it snaps off. Avoid tearing the pads from the old growth as this can damage the plant. You can also use a set of pruning shears to easily snip off a pad. Preparation: There are plenty of options for preparing the Nopales pads, since it is an essential part of many Mexican and southwestern recipes. The Nopales is known to go well with eggs and salsa. The flavor is similar to green beans and okra, with a distinct lemon taste. A favorite method of preparing it is to rub several pads with oil and sprinkle salt and pepper on both sides. Then place them on a grill at a high heat for just a few minutes a side. This can also be done in a skillet for a similar result. Once you have your Nopales prepared, slice them into slivers that can be used as dipping sticks for your favorite sauce. These make for a great appetizer when entertaining guests. Nutritional Content: While the Nopales provide very little calories per serving, it is a power-house nutritionally. It contains Vitamin A and C in average amounts, but has many different B vitamins including riboflavin and thiamine. The plant is also know to reduce cholesterol, and contains minerals such as potassium and iron. Special Information: Nopal cacti have two types of spines – rigid and fine hairs. Both kinds must be removed before consumption. Varieties of Nopal cactus are native to every state in America except Maine, Vermont, New Hampshire, and Hawaii. The plant has naturalized in all 50 states. |
Additional information can be found at any of these helpful links:
http://www.desertmuseum.org/books/nhsd_cactus2.html http://www.desertusa.com/lil/lil_02.html http://www.youtube.com/watch?v=s_0b0-rrbWo Sautéed Nopales
Ingredients:
2-3 Nopales pads 2 TBSP butter or olive oil 1 thinly sliced small onion 1 tsp chopped garlic 1 tsp chili powder Salt and Pepper to taste Directions: 1. Hold pads with tongs and burn off all spines. 2. Slice into quarter inch strips. 3. Cook onion and garlic in oil until translucent. 4. Add sliced nopales and spices. 5. Cook 8-10 minutes on low to medium heat, until nopales slices are tender. |