Prickly Pear

Description:

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.

Freshness:

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.

Uses:

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.

Storage:

-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.

Conservation:

Cool.

Duration:

20 days approx.

Tips:

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).

Note:

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