Prickly Pear

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Selection Information

Usage: Eaten fresh, in marmalades, jelly, ice cream & dessert sauces.

Selection: Also called cactus pear and tuna fruit, good-quality Prickly Pear is egg-shaped and has yellow to magenta coloring depending on the variety. Ripen prickly pears at room temperature. The small seeds are edible, but the rind is not. Be careful of spines that were not removed.

Avoid: Avoid product that is overly soft or that has dark soft spots.

Seasonal Information

Available September through May from California and Mexico.

Prickly Pear Nutritional Information

Serving Size: 149g
Amount Per Serving
Calories 61	Calories from Fat 6
	% Daily Value*
Total Fat 1	1%
Cholesterol 0mg	0%
Sodium 7mg	0%
Total Carbohydrate 14g	5%
Dietary Fiber 5g	21%
Sugars
Protein 1g
Vitamin A 1%	Vitamin C 35%
Calcium 8%	Iron 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Prickly Pears are low in Saturated Fat, and very low in Cholesterol and Sodium. They're also a good source of Calcium and Potassium, and a very good source of Dietary Fiber, Vitamin C and Magnesium.

Prickly Pear Cactus Medicine: Treatments for Diabetes, Cholesterol, and the Immune System
by Ran Knishinsky

The prickly pear cactus--a plant that has the distinction of being a vegetable, fruit, and flower all in one--is destined to be the next big herbal superstar, following in the footsteps of St. John's wort and Echinacea, according to author Ran Knishinsky. One of the driving forces behind its popularity is that each part of this plant functions as both food and medicine. It has been a staple in the diets of the people of the southwestern portion of the United States, the Middle East, parts of Europe and Africa, and Central and South America for hundreds of years.

Traditionally, the prickly pear cactus has been used as a panacea for over 100 different ailments. More recently, it has been the subject of blood cholesterol research trials sponsored by the American Heart Association. In addition to the results of this research, Knishinsky includes scientific studies on the antiviral properties of the cactus to treat herpes, influenza, and HIV, as well as its use in treating obesity, gastrointestinal disorders, and skin ailments. A resource section details the natural food companies that supply prickly pear cactus and a chapter of recipes offers 24 traditional and modern dishes using the pads and fruit of the cactus.