Prickly pear, a sweet flavour for your summer recipes
Recommended for sportsmen due to its high protein content, it was in ancient times an indispensable fruit for sailors
The prickly pear is a shrubby species of the genus Opuntia, of the cactus family. Commonly known as nopal, higuera, palera, penca, tuna or prickly pear, it is native to the American continent and was introduced in Europe by the Spaniards to take advantage of the unproductive soils of the south of the Iberian Peninsula.
The prickly pear or prickly pear, as they are known in Malaga, is the fruit of the prickly pear cactus and is usually harvested in summer, normally during the month of August, making it a summer fruit.
The cultivation of prickly pears thrives in temperate or warm climates, with a high level of sunshine per year and low rainfall. They generally grow in soils with little need for nutrients, porous, but which show a certain inclination and a marked drainage, as it is a species that does not support the accumulation of water or humidity, however, the prickly pear is capable of capturing water from the environment and retaining it for years.
The multiplication of the prickly pear is done through cuttings, that is, any part of the stem that is planted in optimal conditions for the development of this plant can take root and create a new prickly pear. For this reason it is common to find it forming groups of greater or lesser size. The fruiting of this species takes place during the summer months.
On the other hand, the prickly pear is characterised by its sweet and gelatinous pulp, with a mild aroma and a large number of seeds. Its colour can vary depending on the variety and the ripeness of the fruit and can range from greenish to reddish-pink. Similarly, the outer skin is thick and can range in colour from green to purple. A hard but flexible skin or rind is protected by thin, soft thorns, which serve as resistance and protection.
The prickly pear is usually consumed as fresh fruit, but it is also marketed (depending on the country) in juices, purées, jams, sorbets, jellies, liqueurs, etc.
This fruit is also widely used in cosmetics and its seeds are used to make an oil that is used on the skin, due to its high moisturising power.
The prickly pear is high in water, fibre and sugars, being an important source of compounds with high antioxidant activity (vitamin C, flavonoids and betalains). Its caloric value is low, similar to other fruits such as apples or pears, and it is also recommended for sportsmen and women due to its high protein content.
In ancient times, it was an essential fruit for sailors, as it nourished, hydrated and was used to combat scurvy (due to its vitamin C content).
Prickly pear ice cream
The following homemade recipe is a refreshing and very appropriate dessert for the summer season.
Ingredients:
- 750 grams of prickly pears
- 50 grams of brown sugar
- 200 millilitres of liquid cream
Preparation:
Peel the prickly pears, crush them and strain the whipped fruit to remove the seeds. Then add the sugar and mix the ingredients well. Add a little sweet wine or mistela to the mixture.
In another bowl, whip the cream (remember that it is important that the cream is very cold so that it whips faster).
Once the cream has reached its volume and texture, add it to the whipped fruit with our exquisite Malaga prickly pear. This process should be done little by little and with wrapping movements. If you have an ice-cream maker at home, leave the mixture for a few minutes until it is buttery. Otherwise, you can use another more everyday method for which you will need a large bowl full of ice with a little salt (to lower the temperature even more) and another smaller bowl in which you will put your mixture. Finally, pour the prickly pear ice cream into the bowl and put it in the freezer for at least 24 hours so that the ice cream takes shape.
Enjoy!
