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Many of this large group of plants are eaten around the world, especially the thick, fleshy slightly tart tasting oval leaf of the Mexican nopal. Remove the spines and eyes and trim around the edges. Rinse off the sticky liquid, cut into strips and boil or steam, or brush with oil and grill until tender. The cooked flesh is added to salads, omelettes or soups. Nopalitos are diced or cut into strips and sold in bottles or cans.

Special Note

Also known as—cactus leaves, nopal, prickly pear