Each variety has its own features and they are all a great source of natural antioxidants. Consumption of the fruit and by-products is of great dietary and health benefit.

Benefits and uses

Its high calcium and magnesium content distinguishes the prickly pear from other fruits.

Containing more vitamin C than other fruits such as oranges, apples, pears, grapes and bananas, total phenol content is comparable to that of blackberries.

Sugars (about 14° Brix) are predominantly reducing: primarily glucose and also fructose.

 

The many advantages of the prickly pear.

CULINARY

Fresh fruit / salads / soups / juices, drinks, concentrates / frozen foods: prickly pear flesh for restaurants, cakes, dairy products, confectionery, ice-cream, etc. / dried products: muesli and other food compounds / jams and jellies fermented products: liqueurs, vinegar.

Studies have shown the beneficial effects in the prevention and treatment of various conditions such as: cancer, psoriasis, eczema, muscle pain, respiratory tract inflammation, digestive tract inflammation, high blood pressure, liver disease, diabetes, atherosclerosis, and ulcers, and it also aids scar healing.

Prickly pears (minimum weight of 90g per unit) are sold in boxes. They are sorted and packed in compliance with Codex standards as 'Extra' Class, Class I and Class II.

Orange and red prickly pears are sold in packs of 24 and gourmet packs of 6.  Availability of fruit: July-October.

 

Prickly pears for processing (maximum weight of 90g per unit) are sold in boxes - for pastries, confectionery, ice-cream and juices. They are sold in packs of 24.

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