Prickly pears are the fruit of the Opuntia cactus, a plant that thrives in arid climates around the world. The fruit has a thick, spiny skin that conceals soft, juicy flesh ranging from magenta to golden-orange depending on the variety. The flavour is mildly sweet with hints of watermelon and bubblegum, and the flesh contains small, hard seeds that are typically swallowed or strained out.
In Australia, prickly pear cacti grow readily in warmer regions — in fact, some species are classified as invasive weeds. Despite this complicated ecological history, the fruit itself is enjoyed in many cuisines. It can be eaten raw, blended into smoothies and cocktails, made into jams and syrups, or used to colour and flavour sorbets and desserts.
When buying prickly pears, look for fruit that gives slightly to gentle pressure and has vibrant colour. The spines are usually removed before sale, but handling with a tea towel or gloves is still a good idea, as fine hairlike prickles called glochids can linger on the skin.
How it's made
Nutrition (per 100g)
1 fruit without refuse is about 103 g — roughly 40 kcal of this.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
Keeping it
In the freezer: 300–360 days.
In the fridge: 7–14 days (from date of purchase).
In the pantry: 2–5 days.
Advice from Cubud’s own keeping notes — how to keep it, not a measured number.
Keeping one at home? Track yours in your cubud →
Where this data comes from
USDA
SR Legacy
Full credits, licences, and methods: the sources page →
Where to next
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
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