CACTUS FIGS
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.
NUTRITIONAL TABLE
| 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 |
Description
Cactus figs syrup
Ingredients:
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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