Cactus pads, or nopales, are edible and commonly used in Mexican cuisine. They have a tangy taste and gelatinous texture when cooked. They are nutritious and low in calories, but preparation affects their nutritional value. Cactus pads can be found in local grocery stores or Mexican and Latin American grocery stores. They should be chosen based on their green color and lack of blemishes. Modern adaptations of cactus pads in recipes include cactus pineapple salsa and cactus tempura.
Cactus pads, or nopales, are the stems of the prickly pear cactus, which is a member of the Opuntia cactus species. Opuntia cactus pad is edible, but those producing prickly pear cactus, Opuntia ficus-indica are bred deliberately for cactus pads. The use of cactus pad in Mexican cuisine is legendary and they have migrated to other cuisines due to their interesting taste and texture.
The cactus pad is a vegetable, with a tangy or slightly lemony taste. When cooked, they are somewhat gelatinous or mucilaginous and give off a liquid similar to aloe vera. In fact this liquid has been used in much the same way as aloe vera in alternative medicine to help heal sores and burns. Most don’t like the texture of raw cactus pads and prefer them cooked, which helps absorb the liquid.
In Mexican cuisine, many cactus pad dishes are quite popular. Eggs with nopales and nopales tacos are both common. The cactus pads are also added to soups, salads or stews for extra flavor. They are undoubtedly nutritious with low calories per half-cup serving. They therefore constitute an excellent dietetic food, but may be less nutritious depending on their preparation.
You may be able to find cactus pads at local grocery stores, particularly if you live in the Southwestern United States or California. If you can’t find them there, your best resource may be Mexican and Latin American grocery stores, since cactus pads are such a common ingredient. Most cactus pads are sold without the spines, and you can even find canned varieties. If you’re a beginner, it’s probably best to start with peeled or spineless cactus pads. Older pros may want to pull the plugs themselves, a somewhat involved process.
As a vegetable, cactus pad is a very interesting food. They are one of the only plants where different parts are used such as vegetables and fruits. Cactus pads should not be confused with the prickly pear fruit which Opuntia ficus-indica also produces. Prickly pear cactus pads have two very different tastes, although mixing them together in a salad or salsa can make an interesting culinary statement.
When choosing cactus pads from the store, you want to look for pads that are beautifully green and without blemishes. If you wrap them in a wet paper towel, they’ll usually keep well in the refrigerator for about a week.
While you can try cactus pads in Mexican recipes, consider some modern adaptations like cactus pineapple salsa or cactus tempura. One of the authoritative books on cooking with Opuntia fruits and vegetables is the cookbook The Prickly Pear written by Carolyn Niethammer.
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