Top 3 European Prickly Pears

Grown in the Sicilian provinces of Catania, Enna, and Caltanissetta, at altitudes of 200-600 meters, Ficodindia di San Cono refers to the fresh prickly pear of the following varieties: the yellow Surfarina or Nostrale, the red Sanguigna, and the white fleshed Muscaredda or Sciannarina. This succulent, exotic fruit is extremely fragrant and delicate, with a rich, sweet flavor reminiscent of lemons and watermelons. Even though they are most often enjoyed fresh, the prickly pears of San Cono are also used for making jams and preserves, various sauces and they can even be found roasted or boiled in a number of different Sicilian dishes. For an interesting combination of flavors, Ficodindia di San Cono can be stuffed with onions and Provola cheese, breaded and deep fried. To try a number of other specialties, there's the gastronomic festival of Sagra del Ficodindia held every October in San Cono - an event not to be missed!Expand

Fragosika is a type of plant, a prickly pear cactus that produces flavorful fruit that’s packed with healthy nutrients and vitamins. This plant thrives throughout the Aegean islands, and on the island of Symi, fragosika has often been dubbed the banana of the island. Islanders have long been acquainted with this fruit, and they’ve included it in their daily diet in many forms - fresh, dried, or made into various sweet specialties. One popular Symian sweet treat that is based on this fruit is called misokofti, a type of creamy, pudding-like dessert.Expand

The prickly pear of Etna is grown in the Sicilian province of Catania, mainly within the Mount Etna Regional Park and produced with a special cultivation technique called scozzolatura, which consists of elimination of the first flowers in order to stimulate a second blooming of larger and better quality fruits. Also called cactus pears, these exotic, succulent fruits have a deep yellow to vibrant ruby red pulp that is mildly sweet, and flavored like a cross between lemon and watermelon. Ficodindia dell’Etna is available in three different varieties: Sanguigna, Surfarina or Nostrale, and Muscaredda or Sciannarina. Etna prickly pears are either consumed fresh, candied or used to make juices and jams, ice cream, various typical Sicilian desserts and lastly, the famous Rosolio di Ficodindia dell’Etna liqueur.Expand