Did you know?
This large, egg-shaped fruit is really a berry. Once you cut into the fruit, you’ll note the small seeds similar to those in many types of berries, writes Elizabeth Schneider in “Uncommon Fruits and Vegetables: A Commonsense Guide.”
The fruit is found on cacti that grow in Mexico, the southwest United States and elsewhere. It goes by other names, including cactus pear, Barbary fig and tuna in Spanish. It looks like a cactus because of its sharp needles poking out of the skin.
Its most surprising feature is its vivid red flesh, which makes a great visual addition to fruit bowls. The exterior turns from green to red when ripe. Another type of prickly pear now available from Chile is always green with a green-gold flesh. The flavor of each is reminiscent of a flowery melon.
Buying tips
Whether red or green, prickly pears are ripe when they give slightly when squeezed. Avoid very soft or wrinkled fruit. The pears are more available in supermarkets these days, with the popularity of Mexican and Southwest cuisines. You’ll also find them in Mexican markets.
Storing hints
If the pear is still firm, leave it at room temperature for a few days to soften. Then refrigerate in the crisper drawer of the refrigerator for up to a week, suggests Schneider.
Cooking suggestions
Take care when cutting up the fruit. Though most come with the needles removed, some may still remain. Schneider’s method for removing the skin is to spear the fruit with a fork, cut off each end, then cut the skin from end to end and peel it back from the flesh.
If the seeds are soft, the fruit can be sliced to serve in a fruit bowl or out of hand. If the seeds are hard, simply use the fruit in sauces or drinks after pureeing in a blender and straining out the seeds. Here’s an easy sauce from “Melissa’s Great Book of Produce”: Cook 2 cups of prickly pear puree with 1/3 cup sugar (or more to taste), and 1 tablespoon lime juice. Simmer until thickened. Stir in 1 more cup of fresh puree at the end.
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chaddix@tribune.com
