There were surprises during my trip to Arizona, U.S.A.
Surprise number 1 is awarded to the three-foot long rattlesnake I saw less than 10 minutes into my first hike crossing the path in front of me. Hello friend.
Surprise number 2 was looking at the world’s only blue McDonald’s arches while visiting Sedona.
But the winner of all surprises was that Surprise number 3 would be to fall in love with a fruit that grew on a cactus…the prickly pear.
While sitting down for dinner one night, I was hypnotized by our neighboring table as my eyes fell on a shimmering bright pink drink in a margarita glass. In asking our waiter I learned it was a prickly pear margarita and my order was placed immediately as I knew I had to try this unfamiliar drink. When it came to the table my hand excitedly reached for the chilled glass and brought it closer to smell the subtle scent of berries and watermelon. On the first sip, the refreshing flavor filled my senses and the sweetness quickly became my new obsession of the trip.
I knew I needed to learn more about this local delicacy and what it was that made the prickly pear so special.
Meet Arizona’s Iconic Cactus
Visiting Arizona in the summertime comes with so much beauty to take in. Stunning landscapes, the perfect mix of greenery and red deserts, wildlife but it’s impossible to miss the stippling effect that prickly pears have on the scenery.
These fruits bloom on cacti and are well equipped for their intense desert surroundings. Their flat, paddle-shaped stems store precious water beneath a waxy coating, allowing the plant to survive months of relentless desert heat.
But the most distinguishing quality are the unassuming, but dangerous barbed spines called “glochids” that envelop the fruit entirely.These small spines protect the plant from predators from eating the fruit or disturbing the stems to help conserve its water.
Together, these adaptations have allowed prickly pears to thrive in Arizona’s Sonoran Desert.
Blooming begins in April and July depending on climate, and lasts only one to a few days. Once the bloom begins to fade, then the magic happens as the edible prickly pear, called “tunas”, ripen. As they ripen the fruits transform from green into deep purples, vibrant magenta or crimson red, announcing to the world that they are ready to be enjoyed.
This unique fruit’s ability to survive and thrive in such extreme surroundings is remarkable – but what truly makes it special is how it has been relied on for centuries.
A Food Source for Thousands of Years
The prickly pear cactus has held a rich history among Native American cultures in south western North America for centuries. For generations, tribes including the Tohono O’odham, Apache, Navajo and Coahuiltecan peoples harnessed the potential of this fruit and used it for healing, craftsmanship and sustenance.
Healing: Similar to an aloe plant, the pads of the prickly pear cactus were used for healing wounds. By cutting into the pad and applying the moist inside to the skin, the plant helped to reduce inflammation of wounds. By warming the pads, they were also used to aid in lactation among nursing mothers.
Craftsmanship: The prickly pear juice, commonly magenta, pink or deep red, was used as a natural dye for textiles. The juice can blend into animal fibers like sheep’s wool or alpaca and works as a plant-based binding agent for dyeing silk. This juice provided tribes the ability to dye garments, blankets and yarns The spines and barbs from the fruit would be removed and repurposed as sewing needles and pins for poking holes in fabrics, or hair accessories.
Sustenance: When prepared correctly, prickly pears were and still are a vital food source among indigenous tribes. The fruit is high in calcium, vitamins A and C, and fiber. There are low amounts of fat, cholesterol and calories, and the fruit can be eaten fresh or dried which is beneficial for food storage. Not only is this fruit a culinary treat for humans, but Native Americans and ranchers would also turn to prickly pears to feed their cattle in times of drought and when vegetation was scarce.
Nothing was wasted from harvesting prickly pears as each part of the tender fruit has its purpose. But as one can imagine, this fruit is not as accessible as picking an apple off a tree and taking a bite. Native Americans, and today’s modern day harvesters have to follow certain procedures to ensure the fruits are ripe, safe for consumption and no one is injured during the process.
Taming the Prickly Pear
Experience and the correct tools play a vital role in the harvesting of the prickly pear.
Harvesters first prepare to pick in the late summer to early fall when the fruit is ripe with no green coloring remaining. To pick, harvesters wear thick gloves to prevent getting poked by the spikes and use metal tongs and buckets so that the glochids do not get stuck to the tools. While using tongs, the fruit is gripped and twisted firmly in a circular motion to test its ripeness. If the fruit twists off seamlessly, then it is ready for picking. If it does not release easily then it’s likely not ready for picking.
Once picked from the cacti, the glochids are burned off using either a small propane torch or campfire and then vigorously shaken and sprayed with water to detach the spines.
Once the spines are removed from the fruit, every sweet bite becomes proof that the effort was worthwhile.
From Cactus to Cuisine
Prickly Pears have a unique sweetness to them that is challenging to place. Some describe the flavor as a mix between other fruit flavors like watermelon, kiwi and berry, and others say the flavor is reminiscent of bubble gum.
Today’s Arizona chefs and artisans are masters at transforming this desert fruit into a delicacy by weaving the prickly pear into lemonades, handcrafted candies & jellies, captivating cocktails, barbecue sauces and salad dressings.
The ingredient is used throughout Arizona in restaurants, local farmer’s markets, grocery stores, ranches and local festivals.
Looking across Arizona’s deserts today, it’s easy to admire the prickly pear simply as another beautiful cactus decorating the landscape. But hidden beneath its armor of tiny spines is a fruit that has sustained generations steeped in culture and that inspired countless recipes.
I expected breathtaking hikes, towering red rocks and unforgettable sunsets when I visited Arizona. I never expected that one of my favorite memories would come from something as simple as a cactus holding one of the Southwest’s sweetest traditions.
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