Opuntia ficus-indica Flower

Unlike the family cactus, which has never produced flowers, the Opuntia Ficus-Indica (Indian Fig) in the photo produced a few buds and the first flower bloomed today. One of my sister's friends gave me an Opuntia pad two years ago, and it has grown from that first small pad into a plant four feet high with many pads. O. ficus-indica flowers can range from predominately yellow-to-yellow-orange. Since most of the other Opuntia species in my garden have yellow flowers, this orangey color is a welcome change.

In a couple of weeks, pears will grow from the spent flowers. They will be green at first, and gradually ripen to red. I'll know they are ripe when native birds start hanging around the cactus. Since this is the first flower on this cactus, I think I'll celebrate by doing something with the fruit when it's ripe. Prickly Pear Vinaigrette sounds good.

2 prickly pears
1/2 banana
2 tbsp. honey
1 tbsp. rice wine vinegar
Juice of 1/2 lemon and 1/2 lime

Slice open prickly pear and scoop out contents. Place in blender with banana. Add the honey, vinegar, lemon, and lime juices and blend until smooth. Season to taste with salt and black pepper. Add more vinegar for tartness, or more honey for sweetness. Thin with more banana if necessary, or if too thick, add some of apple juice. Strain through a fine sieve before serving.

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.

Hot Tamale!

Here is a quick and easy dip to bring to your next potluck gathering. It’s different and it’s delicious! If you like it spicy, add chili powder to taste.



Tamale Dip

Ingredients

Two 14-1/2 oz. cans tamales

One cup minced onion—(about 1 fresh or 1 cup frozen chopped onions)

One 15 oz can chili

One lb grated cheddar cheese

Preparation

Remove tamale wrappers and coarsely chop by hand or in food processor.

Cover onions with plastic wrap and microwave on HIGH for 2 minutes.

Place chopped tamales in a 2 qt dish. Add onion, chili, and cheese.

Microwave on HIGH for 3 minutes, and then stir.
Microwave for an additional 3 minutes or until cheese melts.


Serve with tostadas.


Makes about 8 cups.