The season for cactus pears, also called prickly pears or tunas in Spanish, has started in California’s Salinas Valley. “From September to March we grow, harvest and pack produce in Monterey County for both our fresh fruit and purée business,” says Claudia Pizarro-Villalobos with D’Arrigo Bros. Co. of California.
Fresh and puréed alternatives
“As the consumer has become more knowledgeable of the versatile profile of these sweet gems we have seen an increase in consumption,” mentioned Pizarro-Villalobos. Puréeing the cactus pears has enabled D’Arrigo Brothers to target different types of consumers. “Puréed fruit serves as an ingredient in a fruit salad or cheesecake, but we have also seen it further processed for blends in juices, smoothies, sorbets and alcoholic beverages.” A fresh cactus pear can be enjoyed by cutting off both ends and then cutting lengthwise along the top side of the fruit. Then, it’s a matter of peeling back the fleshy skin and enjoying the sweet fruit. The small seeds are edible and they are very high in fiber.High consumption on East Coast
According to Pizarro-Villalobos, cactus pears mainly find their way to Italian communities on the East Coast and in Eastern Canada. The fruit is native to many parts in Italy and many Italians that live back East have grown up consuming a few pieces of fruit per day. Cactus pears are high in vitamin A and C and are an excellent source of minerals and antioxidants. The cactus plant requires very little water, which is a great characteristic during a time of drought.
Please visit us at booth #1255 at the PMA Fresh Summit.
For more information:
Claudia Pizarro-Villalobos
D’Arrigo Bros. Co. of California
Tel: (+1) 831-455-4315