Edible Cactus - How To Cook and Eat Cactus

It is the prickly pear itself that produces the taste of a fruit that is two to four inches long and resembles the shape of an avocado. The skin is coarse and thick, showcasing shades of yellows, oranges, magentas, and reds. The flesh of the fruit is sweet and full of juice. Crunchy seeds are found inside. The prickly pear is often diced like a pineapple, and makes a great topping for yogurt and cereal. The pear also makes a nice exotic flavor for smoothies.

All through the year, the cactus is available for consumption, which peaks around the middle of spring. The best season to harvest the edible cactus is between the early part of spring and late fall. If you are interested in purchasing cactus to eat at the grocery store, seek out the small, firm selections that are pale green in color and display no wrinkling. Cacti should also not appear limp or dry. In some stores, you can find canned selections that have been pickled or packed in water. Sometimes, parts of the cactus are packed in sugar syrup and stocked in cans or jars.

Fideo (Mexican Pizza)

Ingredients:

Six nests of angel hair pasta
12-ounce jar picante sauce (mild or medium)
1 cup of julienne nopalitos (cactus) or a 12-ounce jar of pickled cactus (drained and rinsed)
2 julienned and blanched bell peppers
1 can pinto, poquito, anasazi, pink, or other beans of your choice
1 small can diced green chiles (~4ounces)

Instructions

1) Cook the pasta according to package directions.

2) Blanch the cactus, if using fresh ingredients.

3) Drain the beans and green chiles.

4) Toss all ingredients together.

5) You may also add a variety of extra ingredients to your liking, such as corn, fresh tomatoes, cilantro, scallions, and blanched chayote squash.