Prickly pear

This unusual-looking fruit is oval in shape and has a thick greenish-purple to greenish-yellow skin that is full of thorns. The thorns are always removed, usually by singeing them off, before the fruit is shipped to market. The watermelonlike flesh inside is a vibrant purple-red and has small black seeds throughout, which are not eaten. Prickly pears are very popular in many parts of the world, especially in the Mediterranean region. From Mexico all the way to South America, they are known as cactus pears, which makes sense, as they grow on several varieties of cactus. The fruit has become better known and more available commercially in some areas only recently. The low-calorie pulp is eaten raw, made into desserts, and stewed; it makes a beautiful sorbet. Allow prickly pears to ripen at room temperature for a few days; they should be soft but not mushy. Store ripe fruit in the refrigerator.