High in Vitamin C and fibre with a soft and juicy centre.
Early-December until the end of April
How to choose?
When picking your prickly pears from the store, make sure that you avoid any mouldy and broken ones.
Taste: The Morado prickly pear has a subtle and tropical taste.
Appearance: This prickly pear variation has a light-green skin and a fresh white centre.
Taste: The Gymno Carpo prickly pear has an exotic, sweet taste to it.
Appearance: With a mottled, yellow and green skin, the Gymno Carpo prickly pear has a soft bright orange, centre.
Taste: The Algerian prickly pear has an exotic, sweet taste to it.
Appearance: Dappled purple and green, this prickly pear has a ruby-red centre with floral notes.
How to prepare?
The secret to enjoying a prickly pear is by slicing through its hard and blemished skin and tucking into its soft, sweet and simply delicious centre. Start by cutting off both ends of your prickly pear. Next, take a knife and slice a vertical line down the pear’s skin. Peel off the fruits hard outer layer so that you are met with its soft and juicy centre, and enjoy the ‘fruits’ of your labour.
How to store?
Prickly pears are perfectly ripe and have their distinctive sweet taste for about a week. We recommend that you store them in the fridge for up to 3 or 4 days.
- 41KCal calories per 100g
- 186mg omega 6 fatty acids per 100g
- 23mg Omega 3 fatty acids per 100g
- 14g Vitamin C per 100g meeting 23% of your Daily Value
- 3.6g fibre per 100g