If you’re looking to broaden your fruit horizons beyond the quotidien, consider the many ways to eat prickly pears. Also known as cactus pear, this delectable desert fruit grows on shrub-size cactus plants, and can be enjoyed raw, cooked, and juiced—once you get beyond its spine-covered exterior. We caught up with culinary experts to learn how to maximize the potential of this under-utilized delight.

What Is Prickly Pear?

The prickly pear (Opuntia ficus-indica) is the fruit of the Opuntia cactus, also called nopal cactus. In botanical terms, the small, plump prickly pear is, in fact, a berry, measuring 2 to 5 inches, and ranging in color from red to pale yellow, or green, with deep red flesh. 

Desert fruit: Referred to as tuna in Spanish, and figue de Barbary in French, this thorny fruit grows on top of edible cactus paddles, or nopales, in desert regions, including its native Mexico, the Southwest, and parts of the Mediterranean.

Taste and texture: Depending on its ripeness, the juicy pulp can be slightly sweet, or super-sweet, countered by a hint of tartness, drawing comparisons to watermelon, or kiwi. Its small, hard seeds are edible but can also be disposed of.

Compatible Flavors

“Prickly pear is a fruit deeply rooted in the Southwest, particularly in New Mexico, where it’s a staple in many traditional dishes,” says Marc Quiñones, director of culinary operations and executive chef at Ex Novo Brewing Company in Albuquerque, NM.

Southwestern bent: Quiñones spotlights New Mexico’s culinary heritage and varied flavors in his cuisine, finding that the sweet, slightly tangy flavor of prickly pears pair perfectly with many regional ingredients, like pungent chile peppers.

Fruits: Prickly pears complement a host of fruits, says Melissa Jones, senior category manager at Misfits Market. “The flavors can have a wide range, including, but not limited to, apricot, banana, blackberry, blueberry, cherry, coconut, cranberry, ginger, and green apple.” Prickly pear also offsets tropical fruits, like pink guava, passion fruit, pineapple, or mango, she says.

Nutritional Benefits

Prickly pears are rich in fiber, vitamin C, and minerals, including magnesium, potassium, and calcium. They also have beneficial plant compounds, including antioxidants, and are thought to reduce inflammation. The prickly pear cactus has long been a source of food and natural medicine for indigenous cultures.

Prepping Prickly Pears

Whether you’re eating the flesh of the fruit raw or cooked, you must first remove the skin, being mindful of any glochids, the needle-like spines covering the circumference.  Here’s how to prep them:

1. Chill the fruit in the fridge since it’s best cold.
2. Spear it in the middle with a fork to hold it in place.
3. Slice off the ends with a sharp knife.
4. Slit the skin from top to bottom, then push it from the fruit using another fork. The snug-fitting skin should come right off a ripe prickly pear.

How to Eat Prickly Pear

Prickly pears can be enjoyed raw, or in sweet and savory preparations. Cocktails are also ideal prickly pear territory, allowing its sweet, zippy characteristics to shine. Here are some ways to explore its unique flavors:

Margaritas: “Prickly pear purée makes a delicious base for margaritas, adding a subtle sweetness and fruity flavor,” Quiñones says. Jones suggests using tequila blanco in this refreshing cocktail. “Its neutral color doesn’t detract from the prickly pear’s bold hue,” she explains. Experiment with our Texas Margaritas.

Other cocktails: Jones enjoys it in other fruity libations including Hearts and Minds, which features prickly pear purée and rhum agricole, and Mezcali Me Banana, a combination of prickly pear purée, mezcal, agave nectar, lime juice, and grapefruit juice.

Juice: The juice also makes a refreshing summer drink.  Quiñones spruces it up with a splash of lime juice and a sprig of mint.

Sauces: “In New Mexico, prickly pear is often paired with the state’s iconic red chile, creating a match made in heaven,” Quiñones says, noting that the slightly sweet, smoky flavor of red chile complements the prickly pear’s subtle tartness. He finds the combination ideal for sauces and marinades. 

Short ribs: Braising liquids also benefit from the interplay of flavors. When used for beef short ribs, the combination of New Mexico red chile peppers and prickly pear creates a rich, deep taste. “Simply combine diced prickly pear, red chile, garlic, and beef broth in a Dutch oven, and let the short ribs simmer until tender,” he suggests. Or add the fruit to our Braised Short Ribs.

With cheese: Jones also combines prickly pear jam with soft cheeses like ricotta or brie, or hard cheeses like Parmesan and cheddar.

Salads: Those looking to experiment with prickly pear should consider adding it to salads, Quiñones says. He tosses diced prickly pear with mixed greens, crumbled goat cheese, and a drizzle of balsamic glaze.

Salsas: “Combine diced prickly pear with red onion, jalapeño, cilantro, and lime juice for a sweet and spicy salsa,” Quiñones suggests. A good place to start is adding the tangy fruit to our Salsa Fresca.

Cakes: “Prickly pear is wonderful in tarts and cakes,” Jones says. Spoon some diced pieces into Martha’s Fruit Tart or our Blueberry-Lemon Bundt Cake. 

Cheesecake: Quiñones mixes prickly pear with cream cheese and sugar for a scrumptious cheesecake filling. Fold it into our New York Cheesecake and steer the classic in a new direction

White chocolate: Another out-of-the-ordinary way to enjoy this cactus beauty? “The fruity and tangy prickly pear balances well with neutral white chocolate,” Jones says. Try serving it with our White Chocolate Fudge.