My father ate a lot of fruit. As far back as I can remember, not a day went by that he didn’t slice up some fresh fruit in the evenings, after we’d had supper. Most of the time he’d wait until an hour or two had passed since we’d eaten, but sometimes he wouldn’t. Sometimes he’d peel an apple into his empty dinner plate, cut it into pieces and immediately offer me a slice, only me, because I was the only other member of our family that liked fruit just as much.

It was not unusual for him to load up a platter with slices of apples and pears, and occasionally some grapes, and carry it into the living room, along with forks and dessert plates, where we’d all be sprawled out in front of the television. My mother and two brothers hardly ever took a bite, while my father and I devoured it all. After I’d left home, that sweet platter was still offered whenever I visited. And when my two children joined the family, it just gave my father two more reasons to load up a platter with fresh fruit whenever the grandkids dropped in.

Apples were his favourite, by far, although he enjoyed watermelon (which I love), cantaloupe (which I’m so-so about) and honeydew melon (which I prefer over cantaloupe) almost as much, three types of melons that dominated during the warmer months of the year. He munched on peaches and nectarines, but not very often, and definitely nowhere near as much as apples. He didn’t eat bananas or plums, and never tried fruits like avocados, papayas, pineapples or pomegranates, just to name a few. So although he ate fruit every day, year round, he only enjoyed a handful of different types.

My mother didn’t care much for fruits, with the exception of figs, but she liked the idea of them. And she seemed especially keen on the ones that were abundant in summer, like cherries, strawberries, mandarins, oranges and kiwis. She’d bring them home and push them mostly on me, since I was one of the only fruit eaters in the house, and my father wasn’t very particular to her selections. With the exception of the kiwis and oranges, which I like but only once in awhile, I did enjoy the rest of the summer flavours she introduced. So there’s no doubt that I enjoy fruit like my father did, but I also enjoy a wider selection. Not a huge selection, just a few extras. And although I ventured a little further, I wasn’t much more adventurous. I limited myself to the more popular, common fruits for the longest time.

It wasn’t until my older years that I started to ‘eat dangerously’ by daring to try something new. For example, my brother introduced me to mangoes and blackberries after supper one night at his place, just a year or so ago, which is ironic since he doesn’t really like fruit. Up until that evening, I’d never tasted those two delicious treats before, and left his place wondering why in the world I never had. Now both those fruits are regular items on my grocery list.

My husband introduced raspberries and cranberries in the last five years, two more mouth-watering fruits that leave me wondering why I’m so reluctant to try something outside my comfort zone. Now I stock my fridge – or freezer – with raspberries and cranberries, when they’re in season, and use them in recipes like baked cranberry brie, raspberry pancakes, apple cranberry crisp, raspberry muffins and many more such delights.

But the most wonderful fruit discovery in my adult years was introduced to me by an ex co-worker about three of four years ago. She was slicing up some fruit after she’d had lunch, something I’d never seen before, so I asked her what in the world it was. Try it, she said, and offered me a piece. I took it and reluctantly took a bite. And as I chewed, my eyes got big and round, and I exclaimed “Good God, this is absolutely delicious. What the heck is it?” It’s a prickly pear, she said.

Well that prickly pear has risen to the top of all others; it is my favourite fruit for a few years running. And little did I know that a cactus, one that is very popular indoors and commonly referred to as the prickly pear cactus, produces it. Since this is not a website about fruit, I guess the only thing to do is to write a little about the plant that the sweet and juicy prickly pear comes from.


Caring For A Prickly Pear Cactus

Prickly Pear is the common name for plants that belong to the genus Opuntia, which is one of the largest groups of cacti with over 360 species. They grow in abundance in much of Mexico, and in the west, southwest and eastern United States. In addition, because they are so cold-tolerant, they can be found growing all the way up to northern Canada. Plants vary in size from 5 centimeter (2 inch) miniatures to 30 meter (100 foot) tree-like specimens.

Opuntia is generally separated into two groups, Cylindropuntia and Platyopuntia, the latter being the one referred to as Prickly Pear Cactus for its production of spiny, (usually) edible fruit. The Platyopuntia have round, flattened joints called pads that are covered with sharp, barbed spines that can easily tear the skin and cause severe irritation. Flowers shaped like cups or saucers, usually yellow in colour but also available in shades of red, purple and even orange, are produced from spring to fall.

A Prickly Pear cactus will flower when it is a few years old, but don’t be disappointed if yours doesn’t. Opuntias are not the easiest cacti to bring into bloom indoors. One can certainly try though, by providing the ideal conditions, which include summer care, winter neglect (cooler temperatures and less water) to a Prickly Pear that is slightly pot bound.

Like most cacti, the popular Prickly Pear requires high levels of light to grow properly. Choose the sunniest spot available, especially during the winter months. Depending on where you live, and whether there are any other obstacles (trees, buildings, bushes) between the light and your plant, the sun may need to be filtered with sheer curtains in the hottest months. If the plant is placed where there is insufficient light, growth may be malformed and stems will be elongated.

When the plant is actively growing in spring and summer, water thoroughly after the medium begins to dry out. Succulent-type plants are highly-susceptible to rot, and the Prickly Pear is no different, so make sure you use an airy soil that drains quickly. Grow the plant in a container that is just large enough to support the root system and repot only when essential. Reduce watering in late summer; allow the soil to dry out. During the winter, keep the plant dry; water just enough to prevent shriveling. Be very careful during the colder months. Most Prickly Pears are killed by overwatering during the winter.

From spring to autumn, Prickly Pears will do well in average room temperatures that are typical to most homes. In the winter they should be given a rest period in a cooler area where temperatures range between 10°C - 13°C (50°F – 55°F). Low humidity is not an issue. Although the plants don’t mind dry air, they do mind if it’s stagnant. Keep the air fresh and in constant motion by running floor or ceiling fans, and by opening up windows regularly; air that is circulated and kept fresh helps discourage pest infestations.

This cactus is particularly easy to grow, requiring nothing more than a sunny location, careful watering and a cool winter rest. If you can provide these basic needs, don’t hesitate to pick up a Prickly Pear.



Who knew that a cactus can produce such amazing fruit as the prickly pear? Apparently it’s not the only one. My next fruit-tasting quest will involve the dragonfruit, also known as pitaya, something that I recently discovered at the supermarket, something that I had no clue until recently what it is and something that I didn’t know is produced by a cactus. The next time, instead of poking, squeezing and sniffing a dragonfruit like I have been until now, I’ll be daring and bring one home to try. It might just turn out to be another great addition to my list of favourite fruits.

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