Cactus Leaves
Prickly Pear Cactus, Nopales
The plant the cactus leaf is from the Cactaceae family, or commonly known as the prickly pear cactus. Nopal means cactus in Spanish and Nopales is the term used for the cactus stem. Napalitos refers to the pads once they are diced and ready to eat. The two food crops from the prickly pear cactus are the pads - nopalitos - and the fruit - pear.
The nopales was noted to be eaten as a vegetable in Cental Mexico before the Spanish arrived - the plant was taken back to Spain and the plant spread throughout North Africa with the Moors. The plant is now grown in Mexico, the US and in many areas of the Mediterranean.
This wonderful edible combines the flavor of green beans, bell peppers and asparagus along with its own unique bite. The cactus leaf can be sautéed, steamed, boiled, sliced and diced and incorporated into salsas, or mixed with fresh, vine ripened tomatoes, garlic and cilantro as a vegetable dish. Cactus leaves are great marinated with your favorite fresh herbs, vinegar and oil - serve with fresh organic spring mix, baby spinach leaves, wilted greens, braising greens or steamed rice as a complete meal.
The cactus leaf needs to be harvested when the leaves are young and fresh - it is important that the spines, glochids (tiny hair-like tiny spines), and any green nubs (the nubs can be removed by brushing) be removed prior to cooking or marinating. The spines and glochids need to be removed with a knife - referred to as "skinning" - by slicing through the skin under the aeroles from which the spines and glochids grow.
Cactus Leaf Fact:
The spines are actually modified leaves, and the leaf is actually a modified stem.
In South America, the cactus leaf is consumed as much as cauliflower is in the US. Once you understand how to prepare this delicious and nutritious vegetable - high in Vitamin C, no cholesterol, high fiber - you can put on your creative hat and enjoy the many ways the nopales can be combined with other ingredients.