What does the cactus taste like?

The nopal, also called nopal or opuntia, is a traditional food in Mexico and in many regions of Central and South America. The fruit of the cactus, also called a cactus apple or even “prickly pear”, is edible and so are the spiny green parts of the plant.

There are hundreds of types of cacti, and only a few are edible. The most common edible cactus is the prickly pear, and someone refers to it when they say they are making nopales. The words “prickly pear” or “opuntia” describe a few dozen species of edible cacti.

Nopales are becoming more common around the world and are used in North America as an “adventurous” ingredient in new types of cuisine.

It is also still prepared in the traditional way and is eaten alone or roasted on a beef tongue taco.

What does the nopal taste like? Nopal tastes like a mix of things you may already know, like asparagus and green beans. It is a bit sour, with a sticky but crunchy texture.

Read on to find out what nopal tastes like and how you can use it to add an interesting twist to your meals.

Taste and texture

Although the flavor of the nopal is unique, it is not overwhelming. If you are curious to try the nopal but are afraid that its flavor will be too intense, you should know that the flavor of the nopal is very mild and not very intrusive.

Once you cut it, the appearance of the whole nopal will probably remind you of cucumber or okra. The exterior is hard and the interior is pale and moist, with a thick liquid similar to that of okra.

The taste is also quite similar. A mild “green” flavor like asparagus or okra, with a bit of acidity that is unique to nopal. 

The texture of the nopal will depend on how it is prepared. It can be crunchy, rubbery, soft, or meaty. Straight from the whole plant, nopal has a vegetable-like crunch, with a gelatinous coating like tomato or okra.

Something to be prepared for texture-wise is a bit of slime. Certain cooking techniques can reduce it, but for the most part the slime is simply part of the unique texture of the nopal.

usual preparations

Although the nopal has multiple edible parts, the most used is the pad. This is the flat beaver tail-shaped piece that comes out of the main body of the cactus. Because of its shape, it is the easiest to prepare.

Cacti can be eaten fresh or canned. The next section reviews the differences between the two. When it comes to cooking with cacti, it’s important to know that canned cacti will already have been cleaned. With fresh nopales, you will have to do it yourself.

To clean fresh nopales, take a sharp knife or vegetable peeler and remove any spines that are still attached to the nopal pad.

Try to keep as much of the “shell” as possible. It is perfectly safe to eat and is full of nutrients. Next, trim the thick base and cut it to the desired size. We have included a video tutorial at the end of this article.

Raw cacti are often added to salads for a bit of flavor and a bit of crunch. To do this, simply cut the spineless cactus into ½-inch square pieces and toss them into the salad mix.

Although not crunchy, canned nopales can add an interesting flavor element to any salad.

Small square pieces of nopales (raw or canned) can be added to soups to help bulk them up and also as a thickening agent. The “goo” they excrete works similar to okra in this regard.

If you are going to serve the nopal on its own and want to avoid the slimy texture, you will have to rinse the food very well.

Another very common preparation of cacti, especially cactus pads, is grilled. The pads are cleaned, cut to expose the soft center, and roasted as you would any other vegetable. The process helps remove some of the “goo,” and the rest prevents the cactus from drying out.

Fresh vs. Canned

As we have already said, one of the main differences between fresh and canned nopales is that you will have to clean fresh nopales before cooking them. Otherwise, the thorns will cause injury.

If you are going to use fresh cacti, it is also important that you know how to choose a good specimen. When buying fresh cacti, look for ones that are soft without appearing shriveled, limp, or wilted.

Plump meat is a sign of freshness, and softer pads will have a nicer texture. You can also use the larger pads, but they can be a bit stringy.

Canned nopal is usually less viscous than fresh. This is because it is pre-cooked when it goes through the canning process and this removes much of the “goo” from the flesh of the nopal. If you don’t like the stickiness of fresh nopales, canned ones are certainly an easy option.

However, it is important to keep in mind that along with all that “goo” goes much of the nutritional value of the nopal.

Since so much mucus escapes during the canning process, so do many vitamins and minerals. If you are trying to add cactus to your diet for its nutritional value, this may not be your first choice.

Related questions

Is Cactus Good For You?

Cacti are very good for you. As long as you eat the right kind, of course.

Without proper training, we recommend never eating cacti from nature. Nopales and their fruits offer a wide range of vitamins, minerals and antioxidants. The most purple colored parts are the ones with the most antioxidants.

The nopal has vitamins A and C, as well as calcium, manganese, potassium, copper, iron and omega 3. A single cup of raw nopal has less than 15 calories, but all its wonderful nutrients.

Can you eat raw cactus?

Eating raw cacti has been a common practice for hundreds of years. Although there are many delicious ways to cook a nopal, it is perfectly safe to eat nopales raw.

The tougher outer skin of the nopal softens during cooking. If you have a sensitive digestion, you may want to eat this delicacy only cooked to avoid stomach problems.

What does the nopal fruit taste like?

The cactus fruit has a unique flavor that has been compared to that of watermelon concentrated with a little salt. The flesh is soft and fluffy, with a texture similar to that of a melon.

The pulp of the cactus fruit (also called prickly pear) is not as juicy as that of many melons or berries, but more like that of an apple. There are many tiny seeds that you will want to spit out.

Are all types of cacti edible?

No, not all types of cacti are edible. Many types of cacti can make you sick if you accidentally eat the wrong species.

That’s why we always recommend buying nopales from a reputable source and searching for them yourself only if you’ve received proper training.

Like mushrooms, some cacti species look very similar and can be quite difficult to distinguish between them in the wild.

Where can you find cacti?

Canned nopales can be found at many grocery stores. If your local grocery store doesn’t carry them, chances are a store specializing in South American foods does.

Fresh nopales can be found in specialty stores, at local farmer’s markets, or in the wild.

Although we would never recommend looking for cacti without proper training to be able to correctly identify the different cacti species, there are certain places where you are more likely to find wild nopales.

What is the nopal used for?

The nopal (also called prickly pear cactus or opuntia) is harvested and grown commercially.

It is used for a wide variety of purposes. Of course, one of the main uses is food. And not just for humans. The nopal is also used for animal feed.

Besides as food, the nopal is used in traditional medicine. The word “nopal” comes from the Nahuatl language, and the descendants of that people continue to use the plant in folk medicine.

Its properties for regulating blood sugar and boosting the immune system make it a great remedy against fatigue. The exudate is used to treat wounds.

How is the cactus prepared?

Now that you know what the cactus tastes like, I’m sure you’ll be interested in trying it for yourself. But all those tips can be a bit daunting, so here’s a great tutorial from the Sunset YouTube channel on how to make it: