Prickly Pear ( bajtra tax-xewk)

Prickly Pear

A large shrub with flattened fleshy pads that form the stems. The leaves are reduced to spines (photo) and the flowers are large with lots of petals. When insects touch the stamens, these move slowly towards the centre of the flower so that pollination takes place more efficiently.

The prickly pear plant usually flowers from the end of spring till the end of summer. It is usually grown at the sides of fields. However it has also spread in the maquis and cliff ecosystems.

In Gozo it is used as a feed for farm animals (fodder crop). Most probably it is of Caribbean origin. It was introduced for its edible fruit, but later escaped cultivation and now forms part of the Mediterranean landscape. Several cultivars exist, bearing fruit whose flesh may be orange, pale yellow or red depending upon the cultivar (photo). Common.

Opuntia, also known as nopales or paddle cactus (see below), is a genus in the cactus family, Cactaceae.
Currently, only prickly pears are included in this genus of about 200^[1] species distributed throughout most of the Americas. Chollas are now separated into the genus Cylindropuntia, which some still consider a subgenus of Opuntia. Austrocylindropuntia, Corynopuntia and Micropuntia are also often included in the present genus, but like Cylindropuntia they seem rather well distinct. Brasiliopuntia and Miqueliopuntia are closer relatives of Opuntia.
The most commonly culinary species is the Indian Fig Opuntia (O. ficus-indica). Most culinary uses of the term "prickly pear" refer to this species. Prickly pears are also known as "tuna", "nopal" or nopales, from the Nahuatl word nōpalli for the pads, or nostle, from the Nahuatl word nōchtli for the fruit; or paddle cactus.
The genus is named for the Ancient Greek city of Opus.^[2]




The prickly pear reigns supreme in Malta’s landscape. At this time of year, its fruits ripen and are harvested by hardy folk as a food for free. In the more rural villages, you’ll find veggie vans and shops selling the pears, spines removed thank goodness. Often, my village neighbours arrive at my door with a plastic bowl full of the fruit, peeled to reveal their jewel-like, ruby-coloured succulent flesh. I accept graciously, though I have never really got to grips with munching or spitting out the abundant seeds. Apparently, there are seedless varieties around, just not in the wild of course!

Although not a native of the Malta, or the Mediterreanean (its origins lie in South America), the Opuntia ficus-indica (Indian fig) certainly thrives here. Were it not for farmers lopping off bits from time to time it might well take over. Farmers of old would use it as a boundary between fields; it’s definitely a good deterrent to intruders or straying livestock and is cheaper for villa owners to install than a security system!

The fruit can be red, deep wine-red, green or yellow-orange and is perfectly edible (fussiness over seeds aside). It is sweet and moist with a flavour similar to sub-tropical fruits like watermelon, honeydew melon, strawberries and figs. And is a fraction of the price of these, or free if you pick your own.

I would leave picking, and removing the peel to the experts though; rural folk with hands like leather, who wield a knife skilfully and are impervious to the nasty spines. On my first trip to Malta 20 years ago, I was offered a half-heartedly peeled prickly pear and ended up, very uncomfortably, with very fine, hair-like spines swelling my lips for days.

Prickly Pear culinary delights
Malta doesn’t really make much use of its abundant prickly pear supply. Our Sicilian neighbours treat it far more adventurously making candies, granita (slushy ices), ice creams, and jellies from it, as well as serving it up as dessert in restaurants ranging from casual trattorie to those listed in the esteemed Michelin Guides.

The prickly pear is however on the increase on menus in Malta as we are beginning to see chefs value this humble, poor-man’s food. Its presence on the menu can add local flair to what is often a bland list of internationally available desserts. The prickly pear is also versatile, and equally at home in savoury dishes.

Most people I know simply eat it unadulterated; or they juice it. It can make a refreshing drink, and it certainly makes an interesting, pink-coloured Maltese liqueur under the Zeppi brand, called Bajtra. You’ll find it in most grocers and at the airport, alongside Maltese honey and biscuits, being sold as a souvenir.