Prickly pear yields two foods: the magenta tunas fruit harvested in late summer for raspados and syrup, and the green nopales paddles year-round for tacos and salads.

Prickly pear cactus (Opuntia) is native to the Sonoran Desert and has been harvested by the Tohono O'odham for over 4,000 years. The magenta fruit (tunas) ripens August through September; the green paddles (nopales) can be harvested year-round. Mission Garden cultivates heirloom Opuntia varieties on the Sentinel Peak grounds, and Tucson cocktail programs from Hotel Congress to La Cocina build prickly pear margaritas from the syrup. Mexican markets along South 12th Avenue sell whole paddles for grilling, salads and the canonical tacos de nopales.

Where to eat Prickly pear (tunas and nopales) in Tucson

1 editor pick for Prickly pear (tunas and nopales) in Tucson, ranked by editorial score. All Tucson signature dishes · Prickly pear (tunas and nopales) across every city.

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Make it at home

Serves 5001 hrEasy

Ingredients

  • 12 ripe prickly pear tunas (magenta fruit), washed and gloved-handled
  • 300g granulated sugar
  • 250ml water
  • Juice of 1 lime
  • Pinch of sea salt

Method

  1. Carefully wear gloves when handling tunas (the glochids are tiny needle-like hairs that embed in skin). Use a brush under running water to remove all the glochids from the fruit.
  2. Slice the tunas in half and scoop the flesh into a heavy pot. Add the water.
  3. Simmer 20 minutes over medium heat, mashing with a wooden spoon to extract the juice.
  4. Strain through cheesecloth or a fine mesh sieve. Press to extract all the liquid. Discard the seeds and pulp.
  5. Return the strained juice to the pot. Add sugar, lime juice and salt. Simmer 15 more minutes until syrupy.
  6. Cool to room temperature. Store in the refrigerator up to 2 weeks. Use in margaritas, lemonade or over yogurt and ice cream.

Editor tip. Never handle tunas without gloves. The glochids are nearly invisible but cause days of skin irritation. Burn them off in a gas flame if you find any clinging.