The cactus that produces cactus pears is abundant in many areas of Italy (especially in the south) as well as here in the US.  The fruit [...]]]>

This delicious fruit has many names: Prickly Pear, Cactus Pear, Tuna, Cactus Apple and in Italian: Fico d’India (ficundiana in calabrese)… here at italyville.com, I call it Y-U-M-M-Y!

The cactus that produces cactus pears is abundant in many areas of Italy (especially in the south) as well as here in the US.  The fruit grows right off the cactus leaves and it’s not uncommon to see 5, 10 or more fruit growing on 1 leaf.  The fruit isn’t difficult to find in the US but is usually on the expensive side.  Our local grocery store has a small basket of about 10-15 of them and they sell for .99 cents each or 3 for $2.  That’s a little pricey.  We usually go to a local produce wholesaler or large produce retailer.  This year we’re paying about $15-$20 per case.  As you can see from the case below, it holds 30 pieces.  Prickly pears can usually be found in store from September to about January (give or take.) In Calabria you can find them ripe on the cactus from approximately late summer to early November.

Eating Fico d’india
The fruit is great on it’s own but be careful peeling away the skin as there are lots of very small prickers on the plant as well as the fruit.  If you buy them by the case or at a grocery store, the prickers are usually removed but there may be a stray or two so why chance it?  If you are trying to get one straight off the cactus…. be extra careful!

An easy way to peel a prickly pear is to grab them with a napkin, cut off both ends, then make one slice the long way through the outer skin (not too deep.)  Peel back the skin as seen above and then pull out the fruit.  It’s ready to eat!  The fruit is full of small edible seeds and is sweet and juicy.  Most of the ones I’ve seen here are red but I’ve had yellow and orange ones as well.

In the US, “Andy Boy” from California is the brand that we buy and is most prevalent.  Andy Boy was founded by the D’Arrigo brothers who came to the US from Messina, Sicily.  Their main products include: Broccoli Rabe, Fennel, Romaine Hearts, Radicchio and Cactus Pears among others…. not surprising for 2 guys from Southern Italy!

I’ve never made or seen a recipe that uses them as an ingredient…. anyone?  How about a cocktail?

PS- Make sure to throw the napkin out after using it to grab a prickly pear…. don’t use it to wipe your face!
PPS- The great picture with the ocean backdrop is from flickr – giogio68 and was taken in Capo Vaticano in Calabria (VV).

Growing up in an Italian American family, we did plenty of things that made our neighbors think we were a little “off.” One of [...]]]>

What’s in the Italian Farmer’s Market this month? Dandelions. Growing up we would call them “cicorie” as they are in the same family but the correct name is actually, “dente di leone”

Growing up in an Italian American family, we did plenty of things that made our neighbors think we were a little “off.” One of them was picking and eating dandelions in the spring. Grab a knife and a plastic bag and head to an open field for some picking…… dandelions are delicious!

I like mine boiled for a few minutes (takes away some of the bitterness) and then fried in some extra virgin olive oil (product of Italy of course) and garlic. Then season with salt, pepper and grated cheese. Enjoy and Buona appetito!