Cactus Candy

Ferocactus macrodiscus

Have you ever eaten cactus candy? Chances are that it contained the pulp of the Biznaga de Dulce or Ferocactus macrodiscus. Prickly Pear pulp is also used to make the candy, but many folks like the Ferocactus better as it is easier to slice and cube.

This cactus is also called Pancake Barrel. The pink and white striped flowers are quite unusual for Ferocactus. The pattern on the maroon and pink flower buds is interesting and some think the buds are as attractive as the flowers. (I'm one of them). This cactus even has pink tinged spines. It is color coordinated eye candy!

F. Macrodiscus is one of a few species of barrels that requires light shade in Phoenix to keep it from burning. It does not need supplemental water. Flowers arrive in March and continue until early summer.

Cactus Candy

Cactus pulp preparation:

Remove spines and outside layer of a barrel cactus with a large knife. Cut pulp in one-inch thick slices. Soak overnight in cold water. Remove from water, cut in one-inch cubes, and boil until tender. Drain.

Syrup for 2 quarts of cactus cubes:

3 c Granulated sugar
1 c Water
2 tb Orange juice
1 tb Lemon juice

Heat all ingredients until sugar is dissolved. Add the cactus cubes, and cook the cubes slowly in the prepared syrup until most of the syrup is absorbed. Do not let burn. Remove cactus cubes from syrup, drain and roll in granulated or powdered sugar. For color, any vegetable food coloring may be added to the syrup.