The prickly pear reigns supreme in Malta’s landscape. At this time of year, its fruits ripen and are harvested by hardy folk as a food for free. In the more rural villages, you’ll find veggie vans and shops selling the pears, spines removed thank goodness. Often, my village neighbours arrive at my door with a plastic bowl full of the fruit, peeled to reveal their jewel-like, ruby-coloured succulent flesh. I accept graciously, though I have never really got to grips with munching or spitting out the abundant seeds. Apparently, there are seedless varieties around, just not in the wild of course!
Although not a native of the Malta, or the Mediterreanean (its origins lie in South America), the Opuntia ficus-indica (Indian fig) certainly thrives here. Were it not for farmers lopping off bits from time to time it might well take over. Farmers of old would use it as a boundary between fields; it’s definitely a good deterrent to intruders or straying livestock and is cheaper for villa owners to install than a security system!
The fruit can be red, deep wine-red, green or yellow-orange and is perfectly edible (fussiness over seeds aside). It is sweet and moist with a flavour similar to sub-tropical fruits like watermelon, honeydew melon, strawberries and figs. And is a fraction of the price of these, or free if you pick your own.
I would leave picking, and removing the peel to the experts though; rural folk with hands like leather, who wield a knife skilfully and are impervious to the nasty spines. On my first trip to Malta 20 years ago, I was offered a half-heartedly peeled prickly pear and ended up, very uncomfortably, with very fine, hair-like spines swelling my lips for days.
Prickly Pear culinary delights
Malta doesn’t really make much use of its abundant prickly pear supply. Our Sicilian neighbours treat it far more adventurously making candies, granita (slushy ices), ice creams, and jellies from it, as well as serving it up as dessert in restaurants ranging from casual trattorie to those listed in the esteemed Michelin Guides.
The prickly pear is however on the increase on menus in Malta as we are beginning to see chefs value this humble, poor-man’s food. Its presence on the menu can add local flair to what is often a bland list of internationally available desserts. The prickly pear is also versatile, and equally at home in savoury dishes.
Most people I know simply eat it unadulterated; or they juice it. It can make a refreshing drink, and it certainly makes an interesting, pink-coloured Maltese liqueur under the Zeppi brand, called Bajtra. You’ll find it in most grocers and at the airport, alongside Maltese honey and biscuits, being sold as a souvenir.
Health benefits
It has an impressive list of healthly properties: it is rich in anti-oxidents and contains a good dose of vitamin C. Some say its juice can help cure a hangover. The ficus indica is being looked at closely for its health benefits: A Maltese company, along with a French partner, has been researching prickly pear properties since 1996. It has has found its extracts can help alleviate symptoms of extreme fatigue experienced after performing strenuous exercise – we’re talking about scuba divers and racing drivers here.
So, it seems that the humble prickly pear, much maligned and often viewed as an invasive weed, has a lot to offer Malta after all.
Karmenu,
To be honest, I wouldn’t know. As a fruit, it has sugars, so I’d consider it along with melons in that respect. I know the local jams I’ve tasted have been very sweet indeed. I suggest you check with your medical practitioner before eating it. Hope you manage to find out.
A very good & interesting article.
A question please. Is the prickly pear good for diabetic persons?
Thanks.
Ok, but I am in US and have not had a Prickly pear since I was a kid. We lived in a Boston, Ma suburb and my father used to go to the North end of Boston (The italian side) and bring home wonderful prickly pears. If I could go to Sicilia myslef and harvest some of those thet would end up rotting on the ground I would gladly. (maybe some day), but for now I will gladly pay the cost for some Sicilian cactus pear. If anyone knows a website/where I can order some please send me info. Grazi … Geraldine
Exactly! But our mentality is that the ones from Sicily must be ‘better, juicier,’ or whatever since the Sicilians do know what to do with them, and are creative with them. A French magazine I read a year back had a whole feature dedicated to a particular region of Sicily where the pp is grown and used instinctively and innovatively. We are seeing more traditional foods being reevaluated here now. Some well-known cafes are creating product lines based on our local, and home-spun foods. Ta’ Maria Maltese food restaurant in Mosta does an aperitif of Kinnie and the prickly pear liquor. But it’s done that for years; may be it won’t be a lone voice soon!
Is it not strange that with all the Prickly Pears left to rot in the fields we import and BUY prickly pears from Sicily at exorbitant prices????
What a wasteful nation we are!!!