Prickly Pear


The Prickly Pear is classified into the group of vegetables called buds, along with the artichoke. It’s green. Only the tenderest buds are consumed.


It is observed in its firm texture and intense green color, without dark parts of blows, bruises or little freshness. When you go to buy the product in the supermarket, we recommend:

  • Observe that the display site is clean and adequately refrigerated.
  • Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
  • When you reach your destination refrigerate, so that the “cold chain” of the same is not interrupted.


The Prickly Pear is always cooked. -Before the preparation, the thorns are removed with a knife and in the opposite direction. -It is one of the most appreciated and coveted vegetables in Mexican cuisine and it is also exported to different countries, due to its great nutritional value. -they are served as entrance or garnish, with various sauces and salads, also sautéed after cooking.


-Refrigerate the Prickly Pear, with perforated plastic bag or in a box for vegetables in a not so cold place of the refrigerator. or unpackaged in “the vegetable drawer”. -It is better preserved leaving the thorns. -its duration also depends on the freshness at the time of its purchase.




20 days approx.


It is cooked in boiling water with salt, onion, cilantro and/or whatever you want to place aromatic herbs in the water for cooking.

Nutrients and properties:

The Prickly Pear is attributed medicinal benefits such as stabilizing blood glucose levels. (See nutrient content and its benefits in vegetables).


Periodically check the condition of the product, its storage and conservation, to be able to consume it in time.