The prickly pear It is a shrubby plant of the genus Opuntia belonging to the botanical family of cacti. It is native to Mexicowhere it is a cultural symbol, so much so that it is even part of the National Coat of Arms.
The largest number of genera and species is found in Mexico, although there are several genera of nopales throughout the American continent. In addition, this cactus has been naturalized and cultivated in other countries, especially Spain, Italy and North Africasince it was introduced in Europe by the Spanish conquerors, who wanted to take advantage of unproductive soils in the south of the Iberian Peninsula, and from there it reached Italy where a small industry arose and where, currently, the cultivation of nopal is concentrated on the island of Sicily and to North Africa, where it is found in the wild.
The nopales are fleshy, arboreal plants whose stems are flat, oblong, medium green in color and provided with two kinds of spines, some long and hard, and others short and fine. Is about perennial plantswhich can be found from sea level to 3,000 meters, and can be wild or cultivated.
They bloom once a year and flowerswhich form at the top of the stems, are crown-shaped and of different colors. The fruit is an oval berry with a thick, prickly skin and a fleshy pulp. with many seeds.
Its fruits are edible and very popular in Mexico, Peru, Chile, Argentina, southern Italy and Spain, a country where juices, beers and sweets are even produced with these fruits. As for the name by which they are known, it all depends on the country. The name “tuna”, of Caribbean origin, is the most widely used among Latin American countries. In Spain, on the other hand, it was initially known as «higo de Indias», given its origin (the «Nuevas Indias»), and today it is commonly called higo prickly pear.
There are more than 200 varieties of this plant, and the largest number (almost 90) grow in Mexico. The most common are the white, yellow and red varieties. In addition, the pitaya and the so-called xoconostle, a variety with white pulp and a more acidic flavor, are part of the nopal family.
Strengthens the immune system
The nopal has many vitamins, especially complexes A, B and C. Also provides minerals and amino acids that help eliminate toxinsdetoxify the liver and eliminate the harmful effects of environmental pollution, smoke, problems derived from alcohol, etc.
Also, has photochemicalswhich help the body defend itself against any attack by viruses or bacteria.
lower cholesterol
Nopales apparently act at the level of LDL bad cholesterol receptors in the liver, helping to reduce blood cholesterol. In addition to this, it is rich in polyunsaturated fats such as linoleic, oleic and palmitic acids that help reduce LDL cholesterol, increase the good HDL and prevent the onset of cardiovascular diseases.
Promote weight loss
Nopales are rich in fiber, a vegetable component that slows down digestion, helping to increase the feeling of satiety and reduce hunger.
In addition, it also provides few calories, so in conjunction with a healthy and balanced diet it will also promote weight loss.
Help control blood pressure
Nopal contains good amounts of potassium, a mineral that helps eliminate excess sodium from the body through urine, helping to control blood pressure.
In addition, this cactus is also rich in antioxidant compounds, which preserve the health of the arteries, improving blood circulation and preventing high blood pressure.
prevent cancer
The nopal contains antioxidant compounds such as phenols, flavonoids, vitamin C and vitamin E that protect cells from damage caused by free radicals, reducing oxidative stress, thus ingesting between 200 to 250 grams of its pulp could help prevent cancer.
How to peel and cook prickly pears
To eat a prickly pear, either raw or cooked in some preparation, it is first necessary to peel it very carefully. Although in stores today it is easy to find them ready for consumption, for those who are encouraged with the whole fruit, here are the instructions.
It is recommended to use gloves or tweezers to avoid direct contact with the skin of the fruit, which is covered by very fine thorns. Before starting to peel it, it is advisable to soak the fruit so that it loses some of the thorns and then, yes, making a longitudinal cut, remove the skin with your hands or with the help of a knife.
How to keep
can be stored in a perforated containerand at a temperature not lower than 5°C, since the cold can damage the product.
It is recommended remove the bones only the day they are going to be consumed, since by removing the thorns they oxidize faster. In addition, it is not recommended to wash them, because the humidity could spoil them.
It is best to keep them in a fresh and dry placeHowever, if you are going to store them in the fridge, put them in an airtight bag after dicing them, place the bag in an airtight container with a lid, and store the container in the fridge in the least cold area.
Prescription
Nopal Salad
Ingredients
- 2 nopales;
- 1 onion;
- 2 cloves of garlic;
- 1 tomato;
- 2 sprigs of coriander;
- 1 avocado, diced;
- Salt and pepper to taste;
- Fresh cubed cheese;
- 1 tablespoon of olive oil.
preparation mode
Wash the nopal leaf and remove the small spines with a knife. Cut the nopal leaves into squares, place them in a pot with water, 1/2 onion, 2 cloves of garlic and a pinch of salt. Let them cook for about 20 minutes. Once they are ready, they should be strained and placed in a glass container until cool.
Chop 1/2 onion, tomato, fresh cheese and avocado into cubes. Mix with the nopales and cilantro. Add the olive oil. Season with salt and pepper to taste.