The fruit of a cactus is a botanical berry that develops after the plant’s flower is pollinated. While the Cactaceae family contains over 1,500 species, only a small number produce fruit commonly eaten by people. These edible fruits range widely in size, color, texture, and taste. Though there is no single universal name for all cactus fruit, two major types dominate the culinary landscape and are recognized worldwide for their unique flavors and nutritional benefits.
The Prickly Pear Cactus Fruit
The most widely known fruit produced by a cactus is the prickly pear, which is the fruit of the Opuntia genus. Prickly pears grow on the edges of the flat, paddle-like stems of the cactus, with the most commercially recognized species being Opuntia ficus-indica.
In Mexico and parts of the Spanish-speaking world, the fruit is commonly called tuna. The fruit is typically oval or pear-shaped, measuring between two and four inches long. Its thick skin comes in colors including vibrant green, yellow, orange, red, and deep purple, with each hue often indicating a slightly different flavor profile, from subtly tart to very sweet.
The main challenge in handling this fruit is not the large, visible spines found on the cactus pads, but the almost invisible, hair-like bristles called glochids. Glochids are tiny, barbed spines found in tufts on the fruit’s surface that detach easily upon contact and cause significant skin irritation. If glochids are not properly removed before peeling, they can lodge in the skin, mouth, or throat.
Pitaya and Dragon Fruit Varieties
A second major category of edible cactus fruit, which looks drastically different from the prickly pear, is known generally as pitaya. The most common commercial variety of pitaya is marketed under the name dragon fruit. These fruits develop on vining cacti, primarily species within the Hylocereus genus.
Dragon fruit is instantly recognizable by its striking, vibrant appearance, featuring bright pink or yellow skin with characteristic leafy, scaled appendages. The flesh is typically white or red and speckled with numerous small, edible black seeds, giving it a texture similar to that of a kiwi. The common commercial types include Hylocereus undatus (pink skin, white flesh) and Hylocereus polyrhizus (pink skin, red flesh).
Other varieties of pitaya exist, such as the yellow pitaya (Selenicereus megalanthus), which is smaller and covered in small clusters of easily removable spines. Unlike the prickly pear, the outer skin of the mature dragon fruit does not pose the same threat from glochids, making it simpler to handle and peel. Dragon fruit is native to the Americas but has become an agricultural staple in Southeast Asia, where it gained widespread commercial recognition.
Nutritional Value and Culinary Uses
Cactus fruits are low in calories and fat while providing a significant source of health-promoting compounds. Both prickly pear and dragon fruit are rich in dietary fiber, which supports healthy digestion. They also contain high levels of antioxidants, including Vitamin C.
A unique feature of the red and purple varieties is the presence of betalains, which are natural pigments that contribute to the fruit’s vibrant color. These compounds have been studied for their potential anti-inflammatory properties. Prickly pears are a source of minerals like calcium and magnesium, while dragon fruit is known for its prebiotic fibers that contribute to a healthy gut.
In terms of culinary application, both fruits can be enjoyed raw after proper preparation. The subtle sweetness of dragon fruit makes it a popular addition to smoothies and fruit salads. Prickly pear fruit, with its concentrated flavor, is often used to make jams, jellies, nectars, juices, and alcoholic beverages. The high water content in both types makes them refreshing, especially in arid regions.
Safe Handling and Preparation
Because of the presence of glochids, handling prickly pear fruit requires careful attention to safety. Commercially sold prickly pears often have the glochids removed through methods like brushing or rinsing, but caution is still advised. When harvesting or handling uncleaned fruit, wearing thick leather or rubber gloves is recommended to prevent the tiny barbs from embedding in the skin.
A common technique to remove the glochids is to firmly rub the fruit’s surface with a paper towel or brush it under running water. Once the fruit is clean, use a sharp knife to cut off both ends and then make a shallow vertical slit through the skin. Using a fork or the knife blade, the thick outer rind can be peeled away, leaving the edible inner pulp free of spines.
Dragon fruit is much easier to prepare since it lacks the irritating glochids. After washing, the fruit can simply be cut in half lengthwise. The flesh can then be scooped out with a spoon and consumed immediately, or the skin can be peeled off entirely before slicing. The tiny black seeds within the pulp are soft and are eaten along with the flesh.