Prickly Pear cactus is really starting to make itself known around the kitchens of Australia - and in the complimentary medicine cabinets as well. The paddles or nopales are a staple food of Mexico and both the fruit and flowers are also edible.Once an out of control pest, the Prickly Pear arrived in Australia with the First Fleet with the intention of creating a cochineal industry. It's hardiness and appeal as alternative stock feed was the reason for its widespread planting, but it soon grew out of control and literally wiped out millions of acres of Australian farmland by the early 1900s. It was eventually brought under control by the Cactoblastis caterpillar. These days prickly pear is still a declared noxious weed, but other species like the Opunita ficus-indica is farmed (Chiron) and the produce is increasingly available through specialist food stalls, fruiterers and farm gates like Leppington Valley.
The flesh, once free of thorns and hairy prickles has a wide range of culinary applications from use in salads, breakfasts (with scrambled eggs), tacos, grilled on the BBQ, or even blended into a smoothie or Prickly Pear Jam.
Prickly Pear cactus tastes a bit like green beans and is positively brimming with goodness:
If you are an adventurous forager and do find a Prickly Pear in the wild and decide to give it a try, make sure it hasn't been sprayed before you tackle the job of skinning it to eat.Image: John Copland/Shutterstock