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"Cactus Fig"
Hi,
I just bought four of these things in my local supemarket. Label says Cactus Fig grown in Mexico." They are about three inches long, shaped like an egg and have clearly had spikes removed from them. I was intrigued... What do I do with them? Any suggestions? -- Gareth Rowan www.toocountry.co.uk { o}===:::/TOO COUNTRY\:::==={o } |
"Gareth Evans" > wrote in message ... > Hi, > > I just bought four of these things in my local supemarket. Label says > Cactus Fig grown in Mexico." > They are about three inches long, shaped like an egg and have clearly had > spikes removed from them. > I was intrigued... > What do I do with them? > Any suggestions? > > -- > Gareth Rowan > www.toocountry.co.uk > { o}===:::/TOO COUNTRY\:::==={o } > > It is the fruit of the prickly pear cactus. In Mexico it is called a "tuna". A Google search on "cactus fruit" turned up 153,000 results. Jim |
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2 Attachment(s)
Taken from: http://www.theepicentre.com/Recipes/xcactus.html :
Ensalada de Nopalitos (Cactus Salad) Green Beans or chayote can be substituted if cactus is not available. a.. 3 cups cooked nopaoles b.. 3 tbsp chopped white onion c.. 1/2 cup chopped cilantro d.. 1/2 tsp dried Mexican oregano e.. 2 tbsp fresh lime juice or vinegar The Topping f.. 3 tomatoes, sliced g.. 1/3 cup chopped cilantro h.. 1/3 cup crumbled queso fresco or añejo or monterey jack cheese i.. 1/3 cup purple onion rings j.. 3 canned chiles jalapeños en escabeche, cut into quarters lengthwise k.. 1 avocado, peeled and sliced (optional) l.. romaine lettuce for the side of the serving platter 1.. Mix the nopalitos with the next four ingredients and set aside to season for 30 minutes. Stir well and adjust seasoning. 2.. Spread the nopalitos over the platter about 1 1/2 inches deep. Decorate with the tomatoes slices and top with cilantro, cheese, onion rings, chile strips, and slices of avocado (if used). 3.. Overlap the romaine leaves around the edges of the platter and serve at room temperature. Looks to be a cactus salad. I've had nopalitos before - but that was in a restaurant in Arizona. Dani "Gareth Evans" > wrote in message ... > Hi, > > I just bought four of these things in my local supemarket. Label says > Cactus Fig grown in Mexico." > They are about three inches long, shaped like an egg and have clearly had > spikes removed from them. > I was intrigued... > What do I do with them? > Any suggestions? > > -- > Gareth Rowan > www.toocountry.co.uk > { o}===:::/TOO COUNTRY\:::==={o } > > |
2 Attachment(s)
Taken from: http://www.theepicentre.com/Recipes/xcactus.html :
Ensalada de Nopalitos (Cactus Salad) Green Beans or chayote can be substituted if cactus is not available. a.. 3 cups cooked nopaoles b.. 3 tbsp chopped white onion c.. 1/2 cup chopped cilantro d.. 1/2 tsp dried Mexican oregano e.. 2 tbsp fresh lime juice or vinegar The Topping f.. 3 tomatoes, sliced g.. 1/3 cup chopped cilantro h.. 1/3 cup crumbled queso fresco or añejo or monterey jack cheese i.. 1/3 cup purple onion rings j.. 3 canned chiles jalapeños en escabeche, cut into quarters lengthwise k.. 1 avocado, peeled and sliced (optional) l.. romaine lettuce for the side of the serving platter 1.. Mix the nopalitos with the next four ingredients and set aside to season for 30 minutes. Stir well and adjust seasoning. 2.. Spread the nopalitos over the platter about 1 1/2 inches deep. Decorate with the tomatoes slices and top with cilantro, cheese, onion rings, chile strips, and slices of avocado (if used). 3.. Overlap the romaine leaves around the edges of the platter and serve at room temperature. Looks to be a cactus salad. I've had nopalitos before - but that was in a restaurant in Arizona. Dani "Gareth Evans" > wrote in message ... > Hi, > > I just bought four of these things in my local supemarket. Label says > Cactus Fig grown in Mexico." > They are about three inches long, shaped like an egg and have clearly had > spikes removed from them. > I was intrigued... > What do I do with them? > Any suggestions? > > -- > Gareth Rowan > www.toocountry.co.uk > { o}===:::/TOO COUNTRY\:::==={o } > > |
From: http://www.recipegoldmine.com/vegnopalitos/veg109.html
Nopalitos (Little Cacti) 3/4 pound nopal cactus paddles 2 tablespoons olive oil 1 jalapeño chile, seeded and minced 1 medium onion, chopped 3 tomatoes, chopped 1/2 teaspoon salt, or to taste 1 tablespoon vinegar Remove thorns from the cactus paddles and cut them into strips about 2 inches long by 1/4 inch wide. Boil the cactus paddles until they are soft and the texture is much like that of cooked bell pepper. Heat a saucepan over moderate heat. Add olive oil, jalapeño chile and onion. Cook until the onion is soft but not browned. Turn the heat to low. Add tomatoes, cooked cactus paddles and salt. Simmer, uncovered, for 30 minutes, adding the vinegar for the last 5 minutes of cooking. Serves 4. This is more like the dish I had. Dani "Gareth Evans" > wrote in message ... > Hi, > > I just bought four of these things in my local supemarket. Label says > Cactus Fig grown in Mexico." > They are about three inches long, shaped like an egg and have clearly had > spikes removed from them. > I was intrigued... > What do I do with them? > Any suggestions? > > -- > Gareth Rowan > www.toocountry.co.uk > { o}===:::/TOO COUNTRY\:::==={o } > > |
From: http://www.recipegoldmine.com/vegnopalitos/veg109.html
Nopalitos (Little Cacti) 3/4 pound nopal cactus paddles 2 tablespoons olive oil 1 jalapeño chile, seeded and minced 1 medium onion, chopped 3 tomatoes, chopped 1/2 teaspoon salt, or to taste 1 tablespoon vinegar Remove thorns from the cactus paddles and cut them into strips about 2 inches long by 1/4 inch wide. Boil the cactus paddles until they are soft and the texture is much like that of cooked bell pepper. Heat a saucepan over moderate heat. Add olive oil, jalapeño chile and onion. Cook until the onion is soft but not browned. Turn the heat to low. Add tomatoes, cooked cactus paddles and salt. Simmer, uncovered, for 30 minutes, adding the vinegar for the last 5 minutes of cooking. Serves 4. This is more like the dish I had. Dani "Gareth Evans" > wrote in message ... > Hi, > > I just bought four of these things in my local supemarket. Label says > Cactus Fig grown in Mexico." > They are about three inches long, shaped like an egg and have clearly had > spikes removed from them. > I was intrigued... > What do I do with them? > Any suggestions? > > -- > Gareth Rowan > www.toocountry.co.uk > { o}===:::/TOO COUNTRY\:::==={o } > > |
And here they are candied at
http://www.recipegoldmine.com/swcandy/swcandy5.html : Candied Nopalitos (Nopalitos en almíbar) 2 cups granulated sugar 1 cup water 4 young cactus paddles, all spines removed Bring water and sugar to a boil over medium to medium-high heat. Meanwhile cut clean nopalitos into 1 x 3-inch pieces or into small shapes with a cookie cuter. Rinse the nopalitos under cold water until the mucous-like substance that can be seen along cut portions disappears. Add the nopalitos to the boiling syrup, turn the heat down until it is just a bare simmer, and cook for 15 minutes. With tongs, remove the nopalitos to a plate and spoon some syrup over them. Serve with coffee and dessert after a meal. MMMMMMMMMMMMMMMMMMMMMmmmmmmmmmmmmmmmmmmmmmmmm! Dani "Gareth Evans" > wrote in message ... > Hi, > > I just bought four of these things in my local supemarket. Label says > Cactus Fig grown in Mexico." > They are about three inches long, shaped like an egg and have clearly had > spikes removed from them. > I was intrigued... > What do I do with them? > Any suggestions? > > -- > Gareth Rowan > www.toocountry.co.uk > { o}===:::/TOO COUNTRY\:::==={o } > > |
And here they are candied at
http://www.recipegoldmine.com/swcandy/swcandy5.html : Candied Nopalitos (Nopalitos en almíbar) 2 cups granulated sugar 1 cup water 4 young cactus paddles, all spines removed Bring water and sugar to a boil over medium to medium-high heat. Meanwhile cut clean nopalitos into 1 x 3-inch pieces or into small shapes with a cookie cuter. Rinse the nopalitos under cold water until the mucous-like substance that can be seen along cut portions disappears. Add the nopalitos to the boiling syrup, turn the heat down until it is just a bare simmer, and cook for 15 minutes. With tongs, remove the nopalitos to a plate and spoon some syrup over them. Serve with coffee and dessert after a meal. MMMMMMMMMMMMMMMMMMMMMmmmmmmmmmmmmmmmmmmmmmmmm! Dani "Gareth Evans" > wrote in message ... > Hi, > > I just bought four of these things in my local supemarket. Label says > Cactus Fig grown in Mexico." > They are about three inches long, shaped like an egg and have clearly had > spikes removed from them. > I was intrigued... > What do I do with them? > Any suggestions? > > -- > Gareth Rowan > www.toocountry.co.uk > { o}===:::/TOO COUNTRY\:::==={o } > > |
I found this website too. It gives you all the information you ever wanted
about nopales: http://www.gourmetsleuth.com/nopalitos.htm Enjoy! Dani "Gareth Evans" > wrote in message ... > Hi, > > I just bought four of these things in my local supemarket. Label says > Cactus Fig grown in Mexico." > They are about three inches long, shaped like an egg and have clearly had > spikes removed from them. > I was intrigued... > What do I do with them? > Any suggestions? > > -- > Gareth Rowan > www.toocountry.co.uk > { o}===:::/TOO COUNTRY\:::==={o } > > |
I found this website too. It gives you all the information you ever wanted
about nopales: http://www.gourmetsleuth.com/nopalitos.htm Enjoy! Dani "Gareth Evans" > wrote in message ... > Hi, > > I just bought four of these things in my local supemarket. Label says > Cactus Fig grown in Mexico." > They are about three inches long, shaped like an egg and have clearly had > spikes removed from them. > I was intrigued... > What do I do with them? > Any suggestions? > > -- > Gareth Rowan > www.toocountry.co.uk > { o}===:::/TOO COUNTRY\:::==={o } > > |
"Dani" > wrote in message ... > I found this website too. It gives you all the information you ever wanted > about nopales: http://www.gourmetsleuth.com/nopalitos.htm > > Enjoy! > Dani > > > "Gareth Evans" > wrote in message > ... > > Hi, > > > > I just bought four of these things in my local supemarket. Label says > > Cactus Fig grown in Mexico." > > They are about three inches long, shaped like an egg and have clearly had > > spikes removed from them. > > I was intrigued... > > What do I do with them? > > Any suggestions? > > > > -- > > Gareth Rowan > > www.toocountry.co.uk > > { o}===:::/TOO COUNTRY\:::==={o } > > > > > > Keep In mind that the original poster asked about the fruit, not nopales. Jim |
On Mon, 18 Oct 2004 16:34:40 GMT, "Dani" > wrote:
>I found this website too. It gives you all the information you ever wanted >about nopales: http://www.gourmetsleuth.com/nopalitos.htm > >Enjoy! >Dani FYI, Dani, nopales are from the cactus paddles, not the fruit. The fruits are called either "pears" or "tuna," (Spanish). David |
"Dani" > wrote in message >.. .
> I found this website too. It gives you all the information you ever wanted > about nopales: http://www.gourmetsleuth.com/nopalitos.htm > > Enjoy! > Dani Here is another nopales webpage with pictures of growing, havesting, preparing and cooking: http://rollybrook.com/nopales.htm |
krusty kritter wrote: >>From: "Gareth Evans" > > >>I just bought four of these things in my local supemarket. Label says Cactus > > Fig grown in Mexico."(snip description) > Prickly pear is a native of north Africa which may have been brought to Spain > by the Moors and then imported into the New World by the Spanish colonists... As with chiles, the "migration" goes in the other direction. The "Prickly Pear" cactus is native to the western hemisphere and was brought back to the Old World. Rich |
>From: Rich McCormack
>As with chiles, the "migration" goes in the other direction. The "Prickly Pear" cactus is native to the western hemisphere and was brought back to the Old World. Thanks for correcting me on that point, Rich. I should have thought of the Aztecs arriving in the Valley of Mexico and seeing the eagle perched on a prickly pear, eating a rattlesnake... Anybody got any recipes for that combination? And, I also ran across an utterly fascinating link to the commercial growing of prickly pear cactus in the Canary islands in the 16th century in order to produce cochineal dye... http://www.gcrg.org/bqr/8-2/bug.htm # * 0 * # ^ |
Oops! Can't find much on the fruit, really. All I get are nopales and
nopalitos.. Dani Oh well...................... "James A. Finley" > wrote in message ... > > "Dani" > wrote in message > ... > > I found this website too. It gives you all the information you ever wanted > > about nopales: http://www.gourmetsleuth.com/nopalitos.htm > > > > Enjoy! > > Dani > > > > > > "Gareth Evans" > wrote in message > > ... > > > Hi, > > > > > > I just bought four of these things in my local supemarket. Label says > > > Cactus Fig grown in Mexico." > > > They are about three inches long, shaped like an egg and have clearly > had > > > spikes removed from them. > > > I was intrigued... > > > What do I do with them? > > > Any suggestions? > > > > > > -- > > > Gareth Rowan > > > www.toocountry.co.uk > > > { o}===:::/TOO COUNTRY\:::==={o } > > > > > > > > > > > Keep In mind that the original poster asked about the fruit, not nopales. > > Jim > > |
Oops! Can't find much on the fruit, really. All I get are nopales and
nopalitos.. Dani Oh well...................... "James A. Finley" > wrote in message ... > > "Dani" > wrote in message > ... > > I found this website too. It gives you all the information you ever wanted > > about nopales: http://www.gourmetsleuth.com/nopalitos.htm > > > > Enjoy! > > Dani > > > > > > "Gareth Evans" > wrote in message > > ... > > > Hi, > > > > > > I just bought four of these things in my local supemarket. Label says > > > Cactus Fig grown in Mexico." > > > They are about three inches long, shaped like an egg and have clearly > had > > > spikes removed from them. > > > I was intrigued... > > > What do I do with them? > > > Any suggestions? > > > > > > -- > > > Gareth Rowan > > > www.toocountry.co.uk > > > { o}===:::/TOO COUNTRY\:::==={o } > > > > > > > > > > > Keep In mind that the original poster asked about the fruit, not nopales. > > Jim > > |
There's a lot more on Nopales and Nopalitos out there than there is on the
fruit...I'm gonna try peeling them, griddling them and making a salad of some sort...I'll report back! Thanks for all the input, everyone! "Gareth Evans" > wrote in message ... > Hi, > > I just bought four of these things in my local supemarket. Label says > Cactus Fig grown in Mexico." > They are about three inches long, shaped like an egg and have clearly had > spikes removed from them. > I was intrigued... > What do I do with them? > Any suggestions? > > -- > Gareth Rowan > www.toocountry.co.uk > { o}===:::/TOO COUNTRY\:::==={o } > > |
There's a lot more on Nopales and Nopalitos out there than there is on the
fruit...I'm gonna try peeling them, griddling them and making a salad of some sort...I'll report back! Thanks for all the input, everyone! "Gareth Evans" > wrote in message ... > Hi, > > I just bought four of these things in my local supemarket. Label says > Cactus Fig grown in Mexico." > They are about three inches long, shaped like an egg and have clearly had > spikes removed from them. > I was intrigued... > What do I do with them? > Any suggestions? > > -- > Gareth Rowan > www.toocountry.co.uk > { o}===:::/TOO COUNTRY\:::==={o } > > |
I made jelly from them one year. They required twice the "normal" amount of jell; much sugar; and this is not a good way to use them unless you add other flavored ingredients. I felt the jelly was tasteless. The jelly in jars was beautiful, but I would never do it again as it was labor intensive getting the "pricklies" off as well as they stain everything they touch.
I did use them for "coloring" margaritas (one jar was partially used). Local restaurant here in Phoenix serves Prickly Pear Margaritas and I was trying to copy them. Shirley in AZ |
I made jelly from them one year. They required twice the "normal" amount of jell; much sugar; and this is not a good way to use them unless you add other flavored ingredients. I felt the jelly was tasteless. The jelly in jars was beautiful, but I would never do it again as it was labor intensive getting the "pricklies" off as well as they stain everything they touch.
I did use them for "coloring" margaritas (one jar was partially used). Local restaurant here in Phoenix serves Prickly Pear Margaritas and I was trying to copy them. Shirley in AZ |
On Tue, 19 Oct 2004 18:58:17 GMT, "Shirley Ward"
> wrote: >... I would never do it again as it was labor intensive getting the "pricklies" off. >Shirley in AZ As a sidebar, I taught school in a small town in south Texas in the early '60s. All the ranchers I knew had what they called "pear burners." These were flame-thrower-type tools that they used to burn the spines off of prickly pear cactus and their fruits so cattle could eat them during periods of drought when there wasn't much graze otherwise available. Also, I seem to remember that one of Senator Proxmire's Golden Fleece awards once went to the National Science Foundation for awarding a grant to researchers at Texas A&I (now called Texas A&M, Kingsville) to investigate breeding spineless prickly pear cactus. I think he withdrew the "award" when he learned that prickly pear paddles (nopales) were a valid food resource in south Texas. David |
Krusty,
Some varieties of prickley pear are native to the Americas. Ernie "krusty kritter" > wrote > Prickly pear is a native of north Africa which may have been brought to Spain > by the Moors and then imported into the New World by the Spanish colonists... |
On Wed, 24 Nov 2004 05:12:40 GMT, "Ernie"
> wrote: >Krusty, >Some varieties of prickley pear are native to the Americas. >Ernie Exactly. I wonder where kk got his or her information. http://www.shgresources.com/tx/symbols/plant/ David P.S. Tunas are in our grocery stores now in San Antonio, Texas (to distinguish between here and the various San Antonios in New Mexico.) David >"krusty kritter" > wrote >> Prickly pear is a native of north Africa which may have been brought to >Spain >> by the Moors and then imported into the New World by the Spanish >colonists... > |
What to do with "tunas"? I have a bunch on my cactus in the back yard, but they are slowly falling off.
SW in AZ |
What to do with "tunas"? I have a bunch on my cactus in the back yard, but they are slowly falling off.
SW in AZ |
On Thu, 25 Nov 2004 18:59:38 GMT, "Shirley Ward"
> wrote: >What to do with "tunas"? I have a bunch on my cactus in the back yard, but they are slowly falling off. > >SW in AZ You could make jelly with them. BTW, what is that 558 thingie that's hanging on to the bottom of your message. I don't trust it, so I'm not going to click on it. David |
On Mon, 06 Dec 2004 21:42:20 GMT, David Wright wrote:
> BTW, what is that 558 thingie that's hanging on to the bottom of your > message. I don't trust it, so I'm not going to click on it. It's 558 bytes worth of inline HTML and duplicates the message text in case you want to read the same message using a web browser. As you use Agent, you can view the HTML safely by typing <Control>-R or using Agent's menu (click on Message => Show Raw Message). If you double click on the HTML icon, a window should pop up providing some information, and asking you if you want to launch, save or copy the HTML text. In this case the text contains: > ------=_NextPart_000_0059_01C4D2E6.6F410660 > Content-Type: text/html; > charset="iso-8859-1" > Content-Transfer-Encoding: quoted-printable > > <!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN"> > <HTML><HEAD> > <META http-equiv=3DContent-Type content=3D"text/html; = > charset=3Diso-8859-1"> > <META content=3D"MSHTML 6.00.2900.2523" name=3DGENERATOR> > <STYLE></STYLE> > </HEAD> > <BODY bgColor=3D#ffffff> > <DIV><FONT face=3DArial size=3D2>What to do with "tunas"? I have a = > bunch on my=20 > cactus in the back yard, but they are slowly falling off.</FONT></DIV> > <DIV><FONT face=3DArial size=3D2></FONT> </DIV> > <DIV><FONT face=3DArial size=3D2>SW in AZ</FONT></DIV></BODY></HTML> > > ------=_NextPart_000_0059_01C4D2E6.6F410660-- |
one dish I do with prickly pear fruit (tuna) is to make a colorful sauce for
grilled chicken. 1/2 cup white wine 1/2 cup orange juice sugar to taste 1 or 2 Cactus fruit peeled and cut up mix above , simmer for 20-30 mins , and thicken with a slurry of corn starch. Good cooking! Todd "David Wright" > wrote in message ... > On Thu, 25 Nov 2004 18:59:38 GMT, "Shirley Ward" > > wrote: > > >What to do with "tunas"? I have a bunch on my cactus in the back yard, but they are slowly falling off. > > > >SW in AZ > > You could make jelly with them. > > BTW, what is that 558 thingie that's hanging on to the bottom of your > message. I don't trust it, so I'm not going to click on it. > > David > |
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