Recipes27 Feb 2010 07:54 am

It’s a cactus salad recipe on What’s Cooking, a site that mixes recipes and photography. Here’s a photograph I’ve borrowed.



Cactus Salad
The ingredients:
* 2 cups cleaned and cubed nopalitos
* 1 jicama, julienned
* 1 avocado, pitted, peeled and cut into chunks
* 1 small tomato, cubed
* 1/2 red onion, chopped
* 1 red tuna fruit
* 1 green tuna fruit
* 2 TBSP cilantro, chopped
* the juice of 1 lemon
* salt to taste

You’ll have to click through for the instructions and the rest of the photos.

Recipes21 Jan 2010 02:38 pm

Is Aloe edible? Well, here’s a recipe….


Poached Aloe Recipe
2 large aloe leaves peeled and cubed (about 1 lbs)
1 C sugar
Juice of 1 lime

Not a lot of ingredients. I recommend reading the instructions that go with it. It’s a bit complicated for those of us who don’t like to cook anything more complicated that scrambled eggs or baked potatoes. Not that I can’t also cook things that are more complicated, I just choose not to. I’m a big fan of one-pan dinners. Throw it all together and see what comes out.

But then there’s aloe.

I’m not saying it’s not delicious, I’m just saying you’d never get me to try.

And did you know that I have a category for recipes on the right side column? We’ve posted lots of succulent and cactus recipes over the years. And lots of tequila drinks too. Check it out.

Recipes22 Dec 2009 11:59 am

Just in time for christmas dinner, I found this seriously delicious looking cactus salad at and it only takes 2 nopales!


* 2 medium cactus pads (nopales)
* 1 teaspoon olive oil
* 2 garlic cloves, minced
* 1/2 cup canned black beans, rinsed and drained
* 3 tablespoons chopped green onions
* 3 tablespoons chopped fresh cilantro
* 1 tablespoon fresh lime juice
* 1 teaspoon sugar
* 1/2 teaspoon ground cumin
* 1/4 teaspoon chipotle chile powder
* 2 medium tomatoes, diced
* 6 cups shredded leaf lettuce
* 6 tablespoons crumbled queso fresco cheese
* 2 1/2 tablespoons fat-free sour cream

You’ll have to click through for the instructions. I don’t want to give it all away, you know.

And it’s probably one of those “heart-healthy” meals too, since nopales are supposed to be good for you.

Nopales… contain flavonoids, a type of antioxidant…. (and) can reduce the glycemic index of a meal, and have been used to decrease the level of glucose in diabetics’ blood…. The American Heart Society, for example, is researching the use of nopales to help manage cholesterol levels.

Recipes03 Dec 2009 06:56 am

Claude in Arlington, Texas has posted a prickly pear jelly recipe on his blog, Random Rants and Prickly Plants. Plus, there’s been some canning going on this year too, and some cactus tarts are the result. They look delicious.

Prickly Pear Jelly
1 quart of Prickly Pears (or Tuna as they’re called) to yield 2 1/2 cups of juice
1 package powdered pectin (the liquid doesn’t work for this recipe)
3 Tablespoons lemon or lime juice
3 1/2 cups sugar

Click through for the rest. And this was in response to our search for cactus candies over the last few days. Behold the power of blogs!

I wonder if I can get Hap to try this. He would know how to.

Recipes27 Oct 2009 04:43 pm

So you know, it’s always a good idea to search for random phrases, because you never know, you might come up with something worthwhile. So I searched for “blue cactus drink” and this came up.

Blue Cactus Margaritas
by Angela Dawn

It’s not technically a margarita. I made this drink up all on my lonesome. It’s great at BBQs or with spicy Mexican food. I’ve been making cactus pear margaritas for a long time, but I added a little blue.

* 1 liter margarita mix
* 2 small prickly pears (otherwise called cactus pears)
* 16 ounces gold tequila
* 5 ounces blue curacao
* 4 fresh limes
* kosher salt or margarita salt

1. To make Prickley Pear Margarita Mix:.
2. In a blender add your bottle (1 liter) of Margarita mix. I usually just cut the cactus pears in half and scoop out the pink flesh. Add the fruit’s flesh to the blender and blend until smooth.
3. Strain mixture through a fine sieve or rice strainer. Press the pulp down to get any remaining liquid out.
4. I usually pour strained mix back into margarita mix bottle and use the little left in the bottom of the container to make my first drink.
5. For each drink:.
6. Fill shaker half full of ice.
7. Add 2 oz tequila, 3/4 oz blue curacao and the juice of half a lime.
8. Shake well and strain into a 12 ounce glass that’s been dipped in margarita salt and packed with ice. Pour Prickly Pear Margarita mix to the top and serve.
9. Garnish with lime.
10. Should make about 8 drinks.

I don’t have all the ingredients right now, so I won’t be able to try this tonight. Maybe tomorrow.

Recipes25 Jun 2009 01:47 pm

So, people ask us, what can they use agave syrup for?

Fear not, it is an easy recipe that even I could follow, not that I have yet, but I might.

Agave BBQ Sauce

1 Can Tomato Puree
1/2 Cup Agave Nectar
2 Tablespoons Worcestershire Sauce
2 to 3 Tablespoons vegetable (coconut oil)
1 Tablespoon Lemon Juice

1 Teaspoon Prepared Mustard
Dash cayenne pepper or bottled hot pepper sauce

Combine all ingredients in sauce pan. Can bring to a boil to use as a dipping sauce or placed directly on BBQ items.

Man oh man that seems easy. It’s my turn to cook tonight, so maybe I’ll try it out.

Recipes20 Jun 2009 08:30 am

They get questions in Oaktown (i.e. Oakland).

Q: Dear Beegirl,

I wanted to know…is it possible to make mead out of agave nectar? It was something I wanted to experiment with. Do you have any experience with this? –Tia

A: Dear Tia,

There is a long tradition amongst indigenous peoples of making fermented beverages with cactus juice. When the Papago people of the Sonoran desert make their sacred fermentation from saguaro sap, it is called Tiswin, when the Tarahumara Indians use agave it is called Pulque….

Read the rest, it includes a recipe! I love recipes!

Recipes18 Jun 2009 09:24 am

It was a Las Vegas chili cookoff and the cactus didn’t win.

Another non-traditional ingredient was cactus, used by Chef Rodney Ignacio from Casino MonteLago. Chef Ignacio said, “you have to pluck off the spikes then boil the cactus so you can get to the sap inside.”

The nopales, as the cactus bits are called, added a sweet and tart flavor that cut the spice of Chef Ignacio’s green chili with chicken.

But I’m sure it was delicious.

Recipes28 May 2009 07:39 am

The Examiner gets in on the nopales health fad.

Nopales taste good and good for you


The pads are… “nopales” when they’re whole, and “nopalitos” when they’re diced. They taste something like green beans. The fruits are called prickly pears, cactus pears, or “tunas”.

Whether you add sliced or cubed pads to omelette’s or gently urge the fruit from its stickery skin and eat it fresh or cooked into jelly, this cactus has much to offer. Even the seeds can be eaten in soups or dried and ground into flour.

They don’t share any recipes with us. I wonder why? Everybody loves recipes.


Like this one from Big Oven.

Recipes27 Apr 2009 12:00 pm

Marian Manners and Prudence Penny were pseudonyms for the cooking instructors and writers, and later the food editors, of the Los Angeles Times and Hearst newspapers, respectively….

Many requests were for… “Top Chef” Quickfire challenges with Prudence and Marian inventing dishes based on one ingredient. A Southern California woman who wanted to use the wild cactus growing in her backyard received instructions for making cactus candy (chop down a cactus, remove thorns and simmer in simple syrup for several days).

Recipes22 Apr 2009 06:50 am

The Ogden (UT) Standard-Examiner says nopal.

Cactus leaves
(C)actus leaves, or “nopales,” are a versatile food, a good substitute for a bell pepper or a zucchini in all sorts of dishes, says produce manager Tim Pettingill at Macey’s in Ogden.

Flat and oval-shaped, the leaves from the prickly pear cactus usually come with the spines removed. But Pettingill says it’s best to cut the eyes out to make sure no spines remain beneath the surface.

Dice the leaves and steam them over boiling water, not in it, until they are tender. The mild-flavored leaves can get a bit slimy in texture, sort of like okra, he says.

Sure, sort of like okra, but that’s only if they’re overcooked. Keep them just right, maybe lightly sauteed in olive oil and garlic, and then you can prevent the slimys.

Recipes23 Mar 2009 02:21 pm

Another fine recipe. I wonder if this is going to be a week filled with recipes.

1 lb Nopales – 1 paddle, cleaned
1 tb Oil as required
1/2 lb Tomatoes diced
2 cloves Garlic – peeled and crushed
1/3 c white onion – Finely chopped
4 medium Serrano chilies – seeded & fine diced
1 ts Salt – to taste
2 lg Eggs
2 large Egg whites


Notes: Nopales (cactus leaves) have been a staple of Mexican cooking since pre-Hispanic times. They taste a little like green beans, and they’re a source of vitamins A and C. Fresh nopales with the thorns removed can be found in the produce section at many grocery stores.

Each (app 1 cup) serving contains an estimated:
Cals: 149, FatCals: 65, TotFat: 7g
SatFat: 2g, PolyFat: 3g, MonoFat: 2g
Chol: 155mg, Na: 785mg, K: 535mg
TotCarbs: 12g, Fiber: 4g, Sugars: 3g
NetCarbs: 8g, Protein: 11g

You’ll have to click through to Big Oven for the directions.

Recipes22 Mar 2009 10:10 am

Nopales Salad With Lime and Cilantro
Steve Petusevsky

Cactus pads can be found in Latin markets as well as some supermarket produce sections. Look for bright green, shiny leaves the size of your hand. The spiny soft thorns must be rubbed off with a nylon abrasive pad before you proceed with the recipe. Careful as they can be sharp.

-2 large cactus pads (nopales), scrubbed of thorns, rinsed and cut into 1/2-inch dice
-Salt, to taste
-1 medium tomato, chopped
-1 serrano or jalapeno chili, seeded and minced
-1/4 small red onion, chopped
-1/4 cup minced cilantro
-Juice of 1 lime
-6 lettuce leaves, optional

Put diced cactus into a saucepan of cold water to cover. Add a pinch salt and bring to a boil.

Cook 4 minutes until tender. Drain and rinse under cold water.

Combine cactus with remaining ingredients except lettuce and mix well. Serve on leaf lettuce or in small cocktail glasses as an appetizer. Makes 6 servings.

Since I never try out these recipes in advace of reprinting them for you, I cannot calim to know if they are delicious or not. Only you can decide that for yourself. Fortunately there is no shrimp in this recipe, so at least I could try it if I wanted.

How-to&Recipes09 Mar 2009 10:02 am

Finally, A short video on how to prepare a nopal recipe. This is actually a very difficult skill to master, and this video is amazingly clear, so pay attention.


It’s from the Kitchen Caravan. How delicious.

Recipes21 Dec 2008 11:24 am

From Chef Gary Edward Hamel via Planet Green.

Cooked Cactus Sauce
Corriander – Ground
Cumin – Ground
Roasted Diced Nopales Cactus
Tequilla – Hornitos
Chipotle Peppers
Veg/chicken stock
Shrimp (Substitute with fish or seasoned firm tofu)
Sweet corn tamales

Directions after the break (more…)

Recipes20 Dec 2008 08:56 am

Yesterday I posted a fresh cactus salsa recipe from Big Oven, so today I’m posting a ground beef cactus recipe.

Ground Beef with Cactus
1 lb Ground beef
1/2 c Onion, chopped
14 oz Jar of cactus, drained
14 oz Diced tomatoes w/ chilies

Instructions for Ground Beef with Cactus
Cook ground beef and onions until done, drain off grease. Mix in the cactus and tomatoes and simmer for about 20 minutes. Posted to MM-Recipes Digest by Paula

That sounds pretty simple. You’ll let me know if it’s delicious, now won’t you?

Recipes19 Dec 2008 08:56 am

Cactus Salsa
1 Jar Nopalitos; (cactus)
2 Green onions
1 sm Jicama
1/3 bn Cilantro
2 Tomatoes
1/2 ts Salt
1 Jalapeno

Instructions for Cactus Salsa:
Rinse the nopalitos well, and cut into small pieces, about the size of a corn kernel. Place the cactus in a bowl.

You’ll have to click through to Big Oven to see the rest of the instructions. I wonder what it would take to substitute fresh nopales for the jarred variety listed above so you could make fresh cactus salsa?

Recipes27 Nov 2008 08:19 am

Happy Thanksgiving to my American readers. And to the Canadians, Happy Fletcher Day.

Here we present a recipe that calls for both turkey and cactus. However, since it’s a frittata, it’s probably best as a morning after leftover breakfast kind of meal.

Cactus Frittata
Don’t limit yourself to serving this for breakfast and brunch, frittatas are great anytime of day or night!

Olive Oil
2 Leeks, white parts only, sliced
1 Bulb of Elephant Garlic
2 Ears of organic corn
3 Chipotle Peppers, chopped fine
4 Paddles of seared cactus, sliced into 4″ strips
1 Tomato, diced
1/2 Cup Goat Cheese
6 eggs

Turn your oven on to about 425 degrees….

You’ll have to click through for the rest of the instructions.

And if you were wondering why the recipe for what I am calling a “cactus and turkey recipe” doesn’t actually include any turkey in it at all…. Well… It’s a frittata so you can add any ingredient like turkey pretty easily now, couldn’t you, like you had to ask. Just throw in some leftover turkey and you’re golden!

Here, let me help.

1lb leftover roasted turkey, cut into small cubes


Misc&Recipes17 Oct 2008 07:06 am

It’s the Muddy River String Band playing their ever popular “Cactus Jam”.

Download here.

And what’s most remarkable is if you listen closely, they’re actually singing a recipe for cactus jam, both the cactus type of cactus jam and the musical jam type of cactus jam. Oy, the irony.

Recipes08 Oct 2008 03:36 pm

Gregory Schaefer from G WORD’S “Ultimate Eco Cook Off” here, reflecting on what was, quite possibly, the manliest thing I’ve ever cooked: CACTUS!

I was scared to death with this challenge.

I kept it real simple, frittata. You know, there’s nothing like a great frittata and a South Western one with chipotles and corn and CACTUS? It was a pretty seamless creation for me.

Recipe after the break…

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