General Description: Cactus pears are the egg-shaped fruits of numerous cacti of the genus Opuntia. The prickly pear cactus is native to semiarid parts of the United States, Mexico, and Central and South America. Some of the earliest Spanish explorers took plants back to Spain, from where they spread throughout Sicily and North Africa.

Cactus pears come in various colors corresponding to the colors of the plant’s blossoms. The fruit has a stiff, spine-covered rind and is generally eaten fresh and raw. The flavor of a ripe cactus fruit depends on the variety but may resemble strawberry, watermelon, honeydew melon, fig, or banana. The best American varieties are the large purplish red Cardona and the yellow Amarilla, which have relatively few spikes, pulpy flesh, and hard but edible seeds. In the Mediterranean region, the best cactus pears are pale yellow.

Season: In general, cactus pears ripen from early spring through late fall, depending on the variety.

Purchase: The perfect stage of ripeness of each fruit lasts only about 1 week. Choose firm, not hard, fruit.

Avoid: Avoid overly hard, mushy, or shriveled fruits.

Storage: Refrigerate cactus pears in plastic for up to 3 days.

Preparation:

1. If necessary, remove the glochids (cactus spines) by passing the fruit through an open flame and pulling them out. Or, cut them away with a knife or carefully peel off the skin, preferably using gloves.
2. Slice off both ends of the fruit.
3. Make a shallow slit in the skin down the length of the pear and peel back, or cut the pear in half lengthwise and peel back the skin.

Note: Because the fruit has no acidity, it tastes best when sprinkled with lemon or lime juice.

Serving Suggestions: Simmer slices with water and sugar for 15 minutes or until tender, blend, strain, then chill—add a little lemon or lime juice to accent the cactus pear juice. Combine 1 part each tequila, triple sec, cactus pear purée, and lime juice to make a margarita. Combine cactus pear purée with vegetable oil, a little sugar, and white wine vinegar or cider vinegar to make a salad dressing.

Flavor Affinities: Banana, honeydew melon, lemon, lime, orange, tequila, watermelon.