It's prickly pear season with so-called fichi d'India showing up in markets across Sicily. With a sweet taste reminiscent of watermelon, these spiky fruits can be found in the wild and on farms in the Mount Etna foothills. But what exactly is a prickly pear, and how do you eat them? Read on for a primer on this dangerously delicious fruit.
What Are Prickly Pears?
Native to Central Mexico, where it is called nopales, the prickly pear plant (Opuntia ficus-India) was first brought to Europe in the 16th century by Spanish explorers. Today, prickly pears grow on every continent except for Antarctica. In the United States, you can find Optunia cacti growing in the West and Southwest. You'll recognize them for their slender, beavertail-shaped pads, known as shovels, and their brilliant green, yellow, orange, red, and purple fruits (also called tuna). Both are edible.
In Sicily's markets, the preferred prickly pears are labeled as bastardoni. These fruits result from the plant's second flowering and are bigger and sweeter following an initial pruning in the spring.
Sicilian Prickly Pear Recipes
Whether you're a fan of sweet or savory, you'll find a broad spectrum of prickly pear recipes bursting with Sicilian flavor. Try your hand at a traditional mostarda fichi d'India or gourmet Sicilian Etna prickly pear risotto (pictured below). Thirsty? Sip a glass of prickly pear juice. In the mood for a light, refreshing dessert? Prepare a palate-cleansing prickly pear granita. Sicily is also known for its prickly pear liqueur, which you can purchase at specialty stores or make your own.
Credit: Terra Orti - I Love Fruit & Veg from Europe
How to Pick Your Own Prickly Pears
If you're lucky enough to have access to prickly pear cacti, you may be wondering how to harvest them. Whatever you do, don't use your bare hands! Prickly pear fruit is covered in tiny spines called glochids, which can get in your skin. Ouch!
Experts recommend wearing a long-sleeved shirt, long pants, and thick gloves. There are a variety of innovative methods, which I showcase below. Tools of the trade include small blow torches, tongs, and the traditional coppo, which you can purchase online or make yourself by cutting in half a 500-milliliter bottle and affixing it to a stick.
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