Cactus Bloom—A Tasty Bounty
by Ed Keenan, Author of Nature &
the Southwest

The flower, fruit and the leaves of the Prickly Pear Cactus, or nopal, have long been used as a food among ancient desert dwellers of the southwest—both man and beast. It is still, commonly harvested and eaten today by the indigenous peoples.

The broad flat leaves of this cactus plant can be roasted over coals of an open fire and eaten as the primitives did, or they can be peeled and cubed to make a popular Mexican dish called nopalitos. The cubed or diced cactus pads are often used as a vegetable in meat stews, hot chile dishes and scrambled eggs. They have even found a place in salads, as well.

Here is how to harvest and prepare the cactus pads for use. Pick the cactus when the immature pads are young and tender and dark green, about early summer. Select hem about hand size while the immature spines are still flat, that is, before they are raised up as a thorn. Slice the immature spine nodules off with a sharp knife or potato peeler. Trim off the edges of the green cactus pads (nopales) and wash with cold water.

Blanching is necessary in order to remove the mucilage-like juice from the diced cactus (nopalitos). It is similar to the juice of okra or, canned, roasted green chilies. After cleaning and removing the immature spines from the tender young cactus pads, dice them in one half inch cubes. Blanch about 5 minutes & drain diced cactus through a colander. Rinse with cold water. The diced cactus (nopalitos) are now ready for use in cooking.

One may be able to find the nopalitos already prepared and canned in some specialty food stores.

Typical Nopalitos  (A southwestern vegetable dish)

Preparation
Prepare and dice 3-4 cactus pads (nopalitos)
Dice up 4 strips bacon
Dice 1 large yellow onion 
Sauté the bacon and onion (tomato paste optional)
Add the bacon and onion to the nopalitos
Stir and cook about 5 minutes 
Add salt, pepper, oregano & fresh garlic to taste

A tasty dish with any Mexican dinner.
© Ed Keenan
COW CHIP/COWBOY POETRY: For a poem, click here.
Cow Chip Poetry - Lies, Lingo and Lore by Southwest Cowboy Poet, Ed Keenan. This is an entertaining collection of cowboy poetry with an extensive 'Glossary of Cowboy Lingo'. Great gift - perfect for trail rides, cookouts, campouts. Contact Arroyo Press, (888) 784-8282, PO Box 1028, Vista CA, 92085. www.SouthwestBlend.com/cowchippoetry