Prickly pear Aromatic & Medicinal

The prickly pear (Opuntia ficus-indica) is a species of plant of the Cactaceae family, native to Mexico, which has become naturalized in other continents, in particular the Mediterranean basin and in South Africa and North Africa. It is one of two species producing the edible fruit called prickly pear. The prickly pear is one of the 100 worst invasive species according to IUCN. This species belongs to the subfamily Opuntioideae, tribe Opuntieae. The prickly pear is a very useful plant for arid regions. Its uses are multiple: Human foodEdit Fruit production (prickly pears). There are several methods to rid the fruit of glochids by rubbing them with a broom or a brush, dry or in water. The fruit can be peeled without finger contact. It is also advisable to roll them in newspaper. By-products: very nourishing oils or macerates made from flowers or fruits for the skin. In Sicily, the Fico d'India or 'Ficodi' is a liqueur made from its fruits. Prickly pear oil: Prickly pear oil is made from the seeds of the fruit and production in North Africa (Tunisia, Morocco, Algeria, etc.) has grown significantly over the past 10 years.,It is used in cooking and is rich in linoleic acid, an Omega 6 type fatty acid. The fruits are full of vitamin C (0.04% of the juice. The flowers also contain a large amount.

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