Edible cactus is recognized by fleshy, oval and elongated leaves commonly called pads or paddles of the Nopal cactus. The cactus pads are known as Nopales or Nopalitos and are most often characterized by being nearly spineless. The pads contain beta carotene, iron, vitamin B, and large amounts of vitamin C and calcium and are easy to raise in our central Texas climate.
As plants, the Nopal cactus grows quickly in a wide variety of soils. It is cold-tolerant to 10 degrees F and requires minimal moisture. It can be grown in large containers as well as the landscape. Blooms of the Nopal cactus are most often call pears or tuna fruits. The fruit is 2 to 4 inches long and shaped like an oval. The skin of the fruit is think and ranges in color from red, yellow, magenta and orange. It has small prickly spines on the fruit which need to be removed before accessing the yellow to red flesh, which is juicy, sweet and crunches with the edible seeds. The pear fruit holds approximately the same nutritional value as the pads.
Nopales and Scrambled Eggs: Chop, clean, and dice 1 cup of cleaned nopales and 1/2 cup each of onions and sweet peppers. Whisk 4-6 fresh eggs with 1 tbsp fat-free cream, 1 tsp salt and fresh pepper to taste. Melt 1 tsp fat-free butter in a frying pan. Sauté vegetables until onions are soft. Add eggs and scramble until cooked to taste. Serves 4.
As plants, the Nopal cactus grows quickly in a wide variety of soils. It is cold-tolerant to 10 degrees F and requires minimal moisture. It can be grown in large containers as well as the landscape. Blooms of the Nopal cactus are most often call pears or tuna fruits. The fruit is 2 to 4 inches long and shaped like an oval. The skin of the fruit is think and ranges in color from red, yellow, magenta and orange. It has small prickly spines on the fruit which need to be removed before accessing the yellow to red flesh, which is juicy, sweet and crunches with the edible seeds. The pear fruit holds approximately the same nutritional value as the pads.
Nopales and Scrambled Eggs: Chop, clean, and dice 1 cup of cleaned nopales and 1/2 cup each of onions and sweet peppers. Whisk 4-6 fresh eggs with 1 tbsp fat-free cream, 1 tsp salt and fresh pepper to taste. Melt 1 tsp fat-free butter in a frying pan. Sauté vegetables until onions are soft. Add eggs and scramble until cooked to taste. Serves 4.