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 Cactus
Bloom—A Tasty Bounty
The flower, fruit and
the leaves of the Prickly Pear Cactus, or nopal, have long been used as
a food among ancient desert dwellers of the southwest—both man and
beast. It is still, commonly harvested and eaten today by the indigenous
peoples.
The broad flat leaves
of this cactus plant can be roasted over coals of an open fire and eaten
as the primitives did, or they can be peeled and cubed to make a popular
Mexican dish called nopalitos. The cubed or diced cactus pads are often
used as a vegetable in meat stews, hot chile dishes and scrambled eggs.
They have even found a place in salads, as well.
Here is how to harvest
and prepare the cactus pads for use. Pick the cactus when the immature
pads are young and tender and dark green, about early summer. Select hem
about hand size while the immature spines are still flat, that is,
before they are raised up as a thorn. Slice the immature spine nodules
off with a sharp knife or potato peeler. Trim off the edges of the green
cactus pads (nopales) and wash with cold water.
Blanching is necessary
in order to remove the mucilage-like juice from the diced cactus (nopalitos).
It is similar to the juice of okra or, canned, roasted green chilies.
After cleaning and removing the immature spines from the tender young
cactus pads, dice them in one half inch cubes. Blanch about 5 minutes &
drain diced cactus through a colander. Rinse with cold water. The diced
cactus (nopalitos) are now ready for use in cooking.
One may be able to
find the nopalitos already prepared and canned in some specialty food
stores.
Typical
Nopalitos
(A southwestern
vegetable dish)
Preparation
Prepare and dice 3-4 cactus pads
(nopalitos)
Dice up 4 strips bacon
Dice 1 large yellow onion
Sauté the bacon and onion (tomato paste optional)
Add the bacon and onion to the nopalitos
Stir and cook about 5 minutes
Add salt, pepper, oregano & fresh garlic to taste
A tasty dish with any Mexican dinner.
© Ed Keenan
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