Good-quality prickly pears should be tender and well-colored. Avoid moldy fruit or fruit with soft spots. Prickly pears are ready to eat when they are slightly soft, but not mushy.
Short-term storage recommendation (7 days or less)
Prickly pears bruise easily; handle with care.
Brown discoloration of skin and water-soaked spots are indications of chill injury; store properly.
Major production areas include California and Mexico.
Sweet and tangy with hints of lime.
Crunchy and grainy much like an unripe pear or watermelon; contains many edible, equally crunchy seeds.
Pair with green beans, lemonade, nopales, onions, pork.
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.