Cactus leaves

Cactus leaves

  • +Description

    The leaves come from the Prickly Pear cactus. Cactus are native to Mexico and tropical America. The leaves are thick and range in colour from pale till dark green. The flavour is a bit like a mixture of green bell peppers, asparagus and green beans, with a bit of tartness.

  • +Availability

    Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
    Available Available Available Available Available Available Available Available Available Available Available Available

    Cactus leaves are available from Mexico and the USA.

  • +Main nutrients

    Calcium, Fiber, Magnesium, Vitamin A, C and K.

Main varieties

Preparation

Preparation

If the thorns are not removed yet, carefully remove them with a knife. Then wash the cactus leaves and slice them into pieces. From here, either add them raw or cooked to a dish.

Consumption

Cactus leaves are commonly stir-fried. The vegetable is also great added raw in a salad or added into a fruit juice. Cactus leaves can be prepared in de same way as green beans.

When to eat

Choose ones that are crispy and small to medium sized. Avoid those that are limp, dry or those with soft spots. Cactus leaves can be kept in the refrigerator for one week.

Did you know?

  • The edible cactus leaves are also called ‘Nopal’.
  • Only the leaves of the Prickly Pear cactus are edible.

 

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