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| + | #REDIRECT [[wikipedia:Edible Cactus|Edible Cactus]] |
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| − | [[Image:edible_cactus_CDC.jpg|right|edible cactus]] | |
| − | '''Edible cactus''' is also known as '''nopales''' (no-PAH-les), '''nopalitos''', '''cactus paddles''', or '''cactus pads'''. This vegetable is popular in [[Cookbook:Cuisine of Mexico|Mexico]] and other Central American countries, parts of [[Cookbook:European cuisines|Europe]], the [[Cookbook:Middle Eastern cuisines|Middle East]], [[Cookbook:Cuisine of India|India]], North Africa and [[Cookbook:Cuisine of Australia|Australia]]. Its popularity is increasing in the [[Cookbook:Cuisine of the United States|United States]], where it can be found at Mexican grocery stores, specialty produce markets and farmer’s markets.
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| − | Edible cactus is characterized by its fleshy oval leaves (typically called pads or paddles) of the nopal ([[Cookbook:Prickly Pear|prickly pear]]) cactus.
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| − | With a soft but crunchy texture that also becomes a bit sticky (not unlike [[Cookbook:Okra|okra]]) when cooked, edible cactus tastes similar to a slightly tart [[Cookbook:Green Bean|green bean]], [[Cookbook:Asparagus|asparagus]], or [[Cookbook:Bell Pepper|green pepper]].
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| − | Cactus pads contain beta carotene, iron, some B vitamins, and are good sources of both vitamin C and calcium.
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| − | ==Availability, Selection, and Storage==
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| − | Edible cactus is available year-round with a peak in the mid-spring and the best season from early spring through late fall. When buying edible cactus, choose small, firm, pale green cacti with no wrinkling. Be sure to pick cacti that are not limp or dry. Very small paddles may require more cleaning because their larger proportion of prickers and eyes.
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| − | Edible cactus can be refrigerated for more than a week if wrapped tightly in plastic.
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| − | Edible cactus is also sold as:
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| − | * Canned — [[Cookbook:Pickling|pickled]] or packed in water
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| − | * Acitrones — candied nopales, packed in [[Cookbook:Sugar|sugar]] syrup and available in cans or jars.
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| − | ==Preparation==
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| − | The edible cactus you buy should be de-spined though you will need to trim the “eyes” to remove any remaining prickers, and outside edges of the pads with a vegetable [[Cookbook:Peeler|peeler]]. Trim off any dry or fibrous areas and rinse thoroughly to remove any stray prickers and sticky fluid.
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| − | Edible cactus can be eaten raw or cooked. To cook, [[Cookbook:Steaming|steam]] over [[Cookbook:Boiling|boiling]] water for just a few minutes (if cooked too long they will lose their crunchy texture). Then slice and eat! Cactus can also be cut and [[Cookbook:Sautéing|sautéed]] in [[Cookbook:Butter|butter]] or [[Cookbook:Oil|oil]] for a few minutes.
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| − | Steamed cactus can be added to [[Cookbook:Scrambled Eggs|scrambled eggs]] and [[Cookbook:Omelet|omelets]], or diced fresh and added to [[Cookbook:Tortilla|tortillas]]. They can also be substituted for any cooked green in most dishes.
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| − | The pads can be served as a side dish or cooled and used in [[Cookbook:Salad|salads]]. They taste especially good with Mexican recipes that include [[Cookbook:Tomato|tomatoes]], [[Cookbook:Chili Pepper|hot peppers]] and fresh [[Cookbook:Corn|corn]].
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| − | [[Category:Featured ingredients|Edible Cactus]]
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