Cactus Fig

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The cactus fig is one of the very few cactus fruits that have commercial importance. Originally growing wild in Mexico and tropical America only, the fruit arrived in the Mediterranean in the 16. century and today is cultivated in all dry regions of the Tropics and Subtropics. The most important exporting countries are: Central and South America, South and Central Africa, Italy, Spain and other Mediterranean countries.

Description:

The fruits have a weight of 100 to 200 g, at a size of 4 to 10cm. They are slightly ovoid and flattened, with warty extrusions and thorns. During the ripening process, the colour changes, depending on the variety, from green to yellowish to salmon pink, or darkbrown to red. However, some types stay green until fully ripened. The soft and jelly-like, juicy and somewhat grainy flesh is light green, yellowish, orange or dark red and contains between 80 and 300 small hard seed kernels which do not affect the consumption. The taste is sweet to slightly sour, similar to a pear, or it may be somewhat flat, in any case it is very refreshing. The fruit contains 7-10% sugar, potassium, calcium, magnesium and phosphorus. It also has 23mg% of vitamin C. It is claimed that cactus figs lower the cholesterol level.

Marketing :

Similar to the mango, care must be taken that the stem of the fruit is not damaged, which would result in a quick rotting of the fruit interior. After harvest, the cactus fig does not gain additional sweetness. Harvested too early results in an unsatisfactory taste experience. Wet or dry brushing of the fruit after a short storage time removes the thorns. It can be stored 2 to 4 weeks at 5-10° C and a relative humidity of 90-95%.

Use:

Although the coarse thorns are removed shortly after harvest, many fine thornlets will remain at the base of the large ones, and their barbs may cause itching and inflammations. Hence, they should be handled with care, using kitchen gloves or napkins. If thorns penetrate the skin, drip some warm candlewax on the location, let it cool off and pull it off, together with the thorn hairs. Only the flesh of this fruit is edible. Halve the fruit and spoon out the flesh. For that purpose cut off both ends evenly and peel the remaining skin with a sharp knife from the flesh. The flesh can then be diced or sliced. Very tasty in fruit salads and sorbets, or mixed in appropriately seasoned salads with prosciutto, shrimps, poultry or smoked trout.