First of all, the hairs of prickly pears must be removed before eating, as the tiny, irritating, nearly invisible hairs, called glochids, can even be fatal if they become lodge in the throat. This can easily be done by burning the spines and hairs off to remove them. This can be done on any fire, but the easiest way, for those with gas stoves, is to turn a burner on and then use tongs to hold the fruit/pads over the flame to remove the spines or use a culinary torch. The fruit, pads, flowers, and juice are all edible. The pads can be peeled and fried, pickled, or made into jerky. The fruit can be eaten raw or blended into a smoothie or icee-like drink. You can also strain the juice from the fruit and drink it, make jellies, preserves, or ice cream. The fruits are usually harvested late in the summer, but the pads can be harvested all year, though the younger pads are tastier. Nutritionally, prickly pears contain vitamin C, B2, B6, magnesium, calcium, potassium, omega-3 fatty acid, and trace amounts of vitamin A, B3, B9, iron, phosphorus, and zinc.
Medicinally, Native Americans used prickly pear juice as a treatment for burns. In Mexico, it is used as a traditional folk medicine for treating diabetes, lipid disorders, ulcers, and inflammation. Studies have shown that prickly pear shows hypoglycemic activity, helping to maintain normal blood glucose and glycated hemoglobin levels after insulin was withdrawn. Another study found that prickly pear decreased glucose and insulin levels in patients. Furthermore, several studies have suggested that prickly pear significantly reduces cholesterol levels, has shown anti-inflammatory activity, to be an antioxidant, to be neuroprotective, to be antiviral, and to heal wounds.
So remember, try and eat one wild food every day, just add it to something you are already eating! If you have ideas for wild food articles or have any questions or comments, please email [email protected].