| Oh the lowly prickly pear. Prickly pear cactus represent about a dozen species of the Opuntia genus (Family Cactaceae) in the North American deserts. All have flat, fleshy pads that look like large leaves. The pads are actually modified branches or stems that serve several functions -- water storage, photosynthesis and flower production. Members of the Opuntia genus are unique because of their clusters of fine, tiny, barbed spines called glochids. Found just above the cluster of regular spines, glochids are yellow or red in color and detach easily from the pads. Glochids are often difficult to see and more difficult to remove, once lodged in the skin. The fruits of most prickly pears are edible and sold in stores under the name "tuna." Prickly pear branches (the pads) are also cooked and eaten as a vegetable. They, too, are sold in stores under the name "Nopalito." Because of the glochids, great care is required when harvesting or preparing prickly pear cactus. Both fruits and pads of the prickly pear cactus are rich in slowly absorbed soluble fibers that may help keep blood sugar stable. Prickly Pear Nectar is made with the juice and pulp of the fruits. Range & Habitat Prickly pear cactus are found in all of the deserts of the American Southwest, with different species having adapted to different locale and elevation ranges. Most require course, well-drained soil in dry, rocky flats or slopes. But some prefer mountain pinyon/juniper forests, while others require steep, rocky slopes in mountain foothills. Description Most prickly pear cactus have yellow, red or purple flowers, even among the same species. They vary in height from less than a foot (Plains, Hedgehog, Tuberous) to 6 or 7 feet (Texas, Santa Rita, Pancake). Pads can vary in width, length, shape and color. The Beavertail, Santa Rita and Blind Pear are regarded as spineless, but all have glochids. In addition to the North American native prickly pear cactus, there are many varieties, non-native imports and hybrids, so identification can often be difficult. There has been medical interest in the Prickly Pear plant. Some studies have shown that the pectin contained in the Prickly Pear pulp lowers levels of "bad" cholesterol while leaving "good" cholesterol levels unchanged. Another study found that the fibrous pectin in the fruit may lowers diabetics' need for insulin. Both fruits and pads of the prickly pear cactus are rich in slowly absorbed soluble fibers that help keep blood sugar stable. |
| Check out the great Prickly Pear Jelly recipe at the bottom of the page! |
| When the Spanish explorer Cabeza de Vaca, journeyed through the area now known as Texas, he encountered numerous Indian tribes who relied upon the prickly pear cactus for survival. In the spring, when the prickly pear was loaded with fruit, Cabeza de Vaca chronicles how the natives would gorge themselves on the "Tuna". He also noted that many tribes, when first meeting with Whites, would bring gifts of prickly pear just like many northern tribes would bring gifts of corn and tobacco. |
| Prickly Pear secret! Have you ever seen a white cotton looking substance on a prickly pear pad and wondered what it was? Well guess what, it is a bug that lives and feeds on the cactus. The bug is called a Cochineal, better known as a "Red Dye Bug". In colonial days this was a greatly sought after dye especially in Spanish provinces. Even today, some European make-up companies still use the red dye bug. |
| Prickly Pear Jelly Ingredients: Ripe tunas 1 Box Sure Jell 5 cups Juice 7 cups sugar 2 lemons Pick ripe tunas with tongs (ripe when they turn dark and have a patent leather look) They need to be deep purple in color. Remove spines by rolling around in sand, or with water pressure from a hose in a bucket. Many times I scape them with a sharp knife to make sure I get them as clean as possible. Cut the tuna in half, place in a pot and add water, just enough to cover the top of the tuna. Allow the tuna to simmer covered until they become soft enough to crush. Remove the cover and mash, then simmer uncovered for ten more minutes. Put through jelly bag, or muslin cloth. After straining through the cloth, take 5 cups of the juice, add the juice of two lemons and the Sure Jell, and bring to a boil, then add sugar slowly. Continue cooking at a rolling boil until it reaches the jelly stage. Remove from the fire, skim with a metal spoon and pour into sterile jars. Remember to leave about a quarter of an inch air space at the top of the jar. I usually sterilize my jars and lid rings in the dishwasher, but use soap and water in the sink for the actual lids. You do not want to damage the rubber seal on the lids. I do not have a canner myself, so I place my jars in a pot of boiling water. The water level in the pot is usually about half way up the outside of the jar, any more than this and they tend to float and fall over. I spoon the hot jelly directly into the hot jars, then using tongs or a jar lifter, I take them out and screw on the lids. I have used this method many times and had great success. Good luck and enjoy! |
| During times of drought, ranchers would routinely burn the spines from the prickly pear cactus to make it easier for their cattle too eat. The pads of the prickly pear are fairly nutritious, and provide enough nutrition to keep the animal alive, but that is about it. However, when the pads of the prickly pair are cooked, a chemical reaction takes place that greatly boosts the nutritional value. Whether the ranchers knew it or not, the act of burning the spines from the cactus was greatly increasing the nutritional benefits for the cattle. The difference was substantial enough that now, not only will the cow survive the drought, but she would have enough nutritional intake to continue producing milk, thus allow the cow to feed a calf. |