Scientific name: Opuntia Ficus-Indica

Available/Season: All year round

Flavor: fragrant, sweet and slightly acidic

Grown between 800 and 2000-meter altitude

Benefits: Contains flavonoids, such as quercetin, kaempferol and isorhamnetin betalains, calcium, carotenoids, magnesium and pectin. It treats diseases as hypertension, diabetes, hypercholesterolemia, gastric mucosa, rheumatic, asthma.

The skin color is dark orange when ripe and is covered with sharp and thin spines. It is thick and full of water to protect the pulp inside.

Eat or its own or use in ices, teas, candies, jellies and alcoholic drink.


Compound Unit Total
Calories 34
Phosphorus Mg 11
Carbohydrates g 9.0
Protein g 0.5
Water g 90.3
Vitamin C Mg 15
Calcium Mg 11
Iron Mg 0.4
Niacin Mg 0.3
Minerals gl 0.2


Cactus figs syrup

Makes about 500ml concentrate

  • 15 ripe cactus figs, peeled and chopped
  • 125ml water
  • 250ml sugar
  • 60ml lemon juice

Place chopped fruit and water into a pot over a medium heat on stove. Stir occasionally for about 20-30 minutes.

Use a potato masher or stick blender to blend pulp. Strain through a fine sieve, saving the liquid and discarding pips and pulp.
Return the liquid to the pot, add sugar and bring to the boil. Add the lemon juice.
Decrease the heat and simmer for 30-40 minutes until reduced and syrupy


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