   Prickly Pear Cactus - September 8, 1999 Jeff Schalau, County Director, Agent, Agriculture & Natural Resources Arizona Cooperative Extension, Yavapai County The prickly pear cactus (Opuntia spp.) grows across western North America from Mexico to Canada. The most common species in Yavapai County is the Engelmann's Prickly Pear (Opuntia phaeacantha var. discata). A clump of this cactus can reach 15 feet in diameter and 3 to 5 feet in height. It tends to grow on south or west exposures and on sandy soils. It has whitish gray spines that can reach 3 inches long. The tiny spines at the base of the big spines are called glochids and have been used to make itching powder. Javelina eat the cactus pads when other sources of food are not available. Many humans eat prickly pear cactus too. The spiny, sweet, purple fruit are ready to harvest in September. The fruits, also called tunas, contain significant amounts of potassium and ascorbic acid (vitamin C). Prickly pears are covered with glochids so it is best to wear leather gloves and harvest fruits with a sturdy forked stick or a long knife. The next time you pass by some ripe prickly pears, cut one off, slice it open and taste it. I think they are quite tasty and you'll notice they are also quite full of seeds. While you are out on the trail somewhere, you may notice some animal scat that is full of those seeds too. I think it's from coyote. Many folks harvest prickly pear fruits to make jelly. Some people even use them to make mead (honey wine) and red dye. If you do not have a large patch on your property, then call or visit the nearest US Forest Service Ranger Station to find out where you can go to collect fruit. I know there are millions of them out on the open range. To extract the juice, wash fruit under cold water with a vegetable brush. Next, slit them open and put them in a kettle. Just barely cover them with water and cook them until very tender. Strain the seeds and pulp through cheese cloth and the juice is finished. To make jelly, heat 2 1/2 cups of juice and add 1 package powdered pectin. Stir constantly and bring to a fast boil. Add 3 1/2 cups of sugar and 3 TBSP lemon or lime juice. Bring to a hard rolling boil (one that can't be stirred down) and continue boiling for three minutes. Remove from heat, skim, and pour into sterilized jelly glasses. Cover at once with 1/8 inch of melted paraffin. Cactus pads, or nopales, are prepared and served as a vegetable, in a salad, cooked with red chile, or scrambled in eggs. Nopales are made from the young, dark green, tender cactus pads (these are actually stems). The pads are collected during the spring and early summer. Fresh pads will keep in the refrigerator for up to two weeks if stored in an air tight container. To process, hold the pad in one hand and scrape off the glochids with a knife under running water. Peel the pad and trim off the edges and tough area where it was connected to the plant. Inspect it closely for spines then cut the pad into 1/4 inch cubes. Parboil the cubes for 5-10 minutes until firm but tender. This removes much of the slime found in the pad. Rinse nopales in a strainer and they are ready to eat in your favorite dish. I bet they taste really good with javelina. My family has made prickly pear jelly and I do cook often, but I must give credit where it is due for the information presented in this article. Marta Elva Stuart is the author of these wonderful recipes. Marta is the University of Arizona Cooperative Extension Family and Youth Agent for Yavapai County. She delivers programs in food safety, high altitude cooking, youth leadership, among many others to the citizens of Yavapai County. For more information about these programs, call the Prescott Cooperative Extension office at (928) 445-6590. The University of Arizona Cooperative Extension has publications and information on javelina and wildlife control. If you have other gardening questions, call the Master Gardener line in the Cottonwood office at 646-9113 or E-mail us at mgardener@kachina.net and be sure to include your address and phone number. |