Prickly pear cactus grows wild in hot, dry desert areas across the United States.
One look at the barbed spines of a prickly pear cactus wouldn't suggest that any part of the formidable plant is edible, but once the thorny skin is removed from the fleshy leaves, a tasty and nutritious pad is revealed. The thick pad, also known as nopalito, is a versatile, sweet, low calorie fruit suitable for use in a variety of dishes, including jams, jellies, candy, soups, salads and pickles.
Instructions
1. Purchase firm, green, unblemished cactus pads that have already been de-spined. Although availability varies, fresh cactus pads are generally available between June and mid-December. Handle cactus pads with care in case a few small spines remain. If you harvest your own cactus pads from prickly pear cactus, wear protective gloves.
2. Place the cactus pad on a firm surface such as a cutting board. Hold one end of the pad steady with a fork, then use a sharp vegetable peeler or paring knife to remove the spines, tough areas and rough edges. Rinse the cactus pads with cool water, then cut the pads into chunks or slices. Sometimes pads are left whole, depending on the recipe.
3. Steam cactus pads for use in a variety of dishes, including tortillas and egg dishes. Steamed cactus pads are also a suitable substitute in recipes calling for spinach, broccoli, or other green vegetables. When cooled, steamed cactus pads may be added to a tossed green salad. To steam cactus pads, fill a saucepan with cool water and add salt to taste. Add the cactus pads to the cool water, then bring the water to a boil. Steam the pads for 5 to 15 minutes, or until the pads are tender when poked with a fork. Don't overcook, as overcooking may make the pads tough and slimy.
4. Saute' cactus pads in a frying pan with oil or butter and serve the pads as a side dish. Sauteed cactus pads are also incorporated into soup, chili or other dishes, or chopped and used as a baked potato topper.
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