A Culinary Introduction to Cactus
Cactus might seem like an intimidating snack with its sharp spines, but both cactus fruit and the cactus plant itself are quite delicious — and yes, you can eat them both! The most commonly consumed cactus is from the genus Opuntia, known by its common name, the prickly pear cactus. This cactus species grows from Canada to South America, becoming a more significant food source in warmer climates where drought is prevalent.
Nopales: A Staple of Mexican Cuisine
On a plate, the cactus paddles, or those green leaves covered in spines, are often called nopales. Nopales can be eaten raw or cooked after they’ve been properly de-spined. To avoid the hassle of removing the spines, you can search for canned or jarred nopales at your local Mexican grocery store or farmers market. In terms of flavor, nopales taste like green beans and have a texture similar to okra — a little slimy.
From late spring to early fall, a healthy Opuntia plant will produce fruit known as prickly pear or tuna in Spanish. These fruits bloom right on the tops of the cactus paddles in red, yellow, or purple flowers. Prickly pear fruit has a flavor comparable to melon, kiwi, or tart strawberry — super sweet and refreshing.
The Cultural Significance of Nopales
The history of nopales is not just as food — it is a symbol. Its cultural significance is so strong that it appears on the Mexican flag. Nopales have been an essential part of Mexican history for thousands of years as a source of food, water, dye, and medicine. Medicinal uses included applying sliced nopales to open wounds or swollen body areas. Today, nopal flowers are often added to bathwater for added relaxation and are used in modern bath and body products.
Other Edible Cacti Varieties
The prickly pear cactus isn’t the only desert plant that can be made into a meal. Most cactus species are edible, although not all are as palatable. Other cacti that have entered the human diet include dragonfruit, which has a spiky skin but reveals a mushy, sweet inside, and the lesser-known Peruvian apple and barrel cactus fruit. While the Peruvian apple cactus tastes like a juicy apple, barrel cactus fruit has a lemony flavor and is less commonly consumed.
Cactus varieties offer an abundance of culinary opportunities. Whether you opt for the more familiar nopales or venture into other edible cactus species, these succulents can provide unique and nutritious additions to your diet.
