HOW TO EAT AND DRINK A CACTUS

IT TURNS OUT THERE ARE SEVERAL WAYS YOU CAN USE A CACTUS IN THE KITCHEN. SABINA PALERMO, FOUNDER OF BRIGHTON’S HI CACTI, SHARES A FEW RECIPES – AND, YES, YOU DO NEED TO TAKE THE SPINES OFF FIRST

The first time I ever heard of eating cactus I was on a trip to La Casa Azul, Mexico, the home of my childhood hero, artist Frida Kahlo. We spent a sunny day floating down the canals in Xochimilco on a brightly decorated gondola-like boat. We drank cold Carta Blanca beer and chatted with our boat driver. As we passed a bank lined with cacti, I told him that I had a cactus business in England. He beamed, then proudly described to us how in Mexico they eat nopalitos or nopal – which comes from the word nõchtli in Nahuatl, the language of the Aztecs – and describes the paddles ( paddleshaped leaves) of the prickly pear cactus (Paddle cactus). While the deliciously pretty and pink prickly pear cactus fruit is known as atún, translating to ‘tuna’ in English.

Being raised in Texas, I was familiar with prickly pear fruits, which were used in jams and margaritas, but had never heard of eating the cactus itself. Our guide showed us how to prepare, cook and eat it and after that I was a convert – I ate cactus at every opportunity.

Nopal isn’t just an iconic symbol of Mexico, research reveals several health benefits, too, such as reducing inflammation and lowering bloodsugar levels in diabetics. It’s also rich in antioxidants, fibres, vitamins and minerals. For those with a sweeter tooth, the prickly pear fruit has many similar benefits, plus it’s uniquely high in vitamins C and D. Opuntia is the botanical name for the prickly pear genus and there are over 200 species. They all bear fruit, although not all are edible. Most prickly pear fruits on the market are harvested from the Indian Fig Opuntia.