The fruit of prickly pears (also called fig-cactus or Indian fig) is oval in shape, weighing about 80-150g, and is of a variable color between green, yellow, orange, red and purple. Its pulp is completely edible but rich in seeds and must be carefully peeled to remove the exocarp which is covered with small spines.
If the peel is not removed completely and accurately, the glochids (the smaller spines, similar to hair) could be ingested, causing considerable discomfort in the throat, lips and tongue.
Some Native American populations, such as the "Tequesta", rolled the fruits in the sand until they completely removed the glochids; alternatively, it is possible to burn them on a high heat, but avoid "cooking" even the pulp.
Today, through the botanical selection, it is possible to find some cultivars called parthenocarpic, that is without seeds.
In addition to fresh consumption, prickly pears also lend themselves to making sweets, jellies and as the main ingredient of a typical Christmas drink of the British Virgin Islands called "Miss Blyden".
Among the many, the variety Opuntia ficus-indica was introduced in Europe as it lends itself to growing in areas with a Mediterranean climate; some typical areas are: the south of France, southern Italy and the islands (mainly in Sicily, Sardinia, on the Island of Elba, south of Corsica, etc.).
The prickly pear cactus is not missing along the Struma river in Bulgaria, in southern Portugal, in Madeira (with the name of tabaibo), in Andalusia and in Spain (with the name of higos chumbos).
In Greece, prickly pears grow mainly in places influenced by the sea, such as the Peloponnese region, the Ionian Islands and Crete, and are known as frangosyka or pavlosyka, depending on the place. Prickly pears also appear in Cyprus, where they are known as papoutsosyka or babutsa. In Albania they are called fiq deti, or sea figs, and are present in the south-west.
The prickly pear plant also flourishes on the island of Malta, where it is known as bajtar tax-xewk and is used to produce the bajtra liqueur. Here it is so common that it is often used as a dividing wall between the terracing of the land, instead of the stone walls.
The prickly pear was introduced in Eritrea during the period of Italian colonization between 1890 and 1940. It is locally known as beles and is abundant at the end of summer and beginning of autumn (from late July to September ). It is said that the prickly pears of the holy monastery of "Debre Bizen" are particularly sweet and juicy. In Libya, the prickly pear is considered a summer fruit, popular and is called Hindi, or "Indian". In Egypt, the prickly pear is known as Shoukry.
In Morocco, Tunisia, Libya, Saudi Arabia, Jordan, and other parts of the Middle East, the varieties of yellow and orange prickly pears are grown in lands not otherwise usable, such as factory margins, beside tracks, etc. In summer, prickly pear is continually proposed by street vendors and is considered a refreshing fruit.
At San Helenia, the prickly pears are called tungi. Here, the plants were imported by East African ivory merchants in 1850; now they grow spontaneously in the arid coastal regions of the island and there are three varieties: the English with yellow fruit, the Madeira with large red fruits and the small red spiny.
In addition to the fruits, the young segments of the stem are also edible. These are commonly used in Mexican cuisine with the name of nopales and are used in typical dishes such as "huevos truffa nopales" or in "tacos de nopales". They are also widely used in the cuisine of New Mexico and some regions of North Africa.
