{"id":24856,"date":"2019-01-08T13:05:50","date_gmt":"2019-01-08T12:05:50","guid":{"rendered":"http:\/\/www.visitsicily.info\/?p=24856"},"modified":"2026-04-23T10:15:39","modified_gmt":"2026-04-23T08:15:39","slug":"sicilian-prickly-pears","status":"publish","type":"sapore","link":"https:\/\/www.visitsicily.info\/en\/sapore\/sicilian-prickly-pears\/","title":{"rendered":"The Sicilian Prickly Pear"},"content":{"rendered":"

Sicily’s symbolic fruit<\/strong>, the prickly pear, is the full expression of what it means to live in this country: to adapt to different conditions, overcome thorny pitfalls and then savour unexpected sweetness.<\/p>\n

It’s found everywhere, depicted with its bright colours in typical landscapes and colourful carts, on the fine handmade ceramics<\/strong> by Caltagirone<\/a>, as well as on clothing, accessories, jewellery and even on pieces of furniture designed by the most famous fashion designers. It’s no coincidence it’s a perfect souvenir<\/a>!<\/p>\n

Prickly pears are not all equal and there are in fact three varieties, which are distinguished by their colour. The Sulfarina<\/strong>, the most widespread and least sought after, with its characteristic yellow-orange pulp and slightly floury consistency; the Muscaredda<\/strong> with its white pulp is a sweeter and crunchier variety; and, finally, the Sanguigna<\/strong>, distinguished by its red-violet pulp, is juicy and very sweet.<\/p>\n

Besides the variety, a quality distinction must be made between the first bloom<\/em>, which takes place between May and June, and the bastardoni<\/em>, which are the prickly pears that grow from the second bloom, from the end of September to November, are bigger, firmer and have a few less seeds in the pulp.<\/p>\n

The bastardoni<\/em> are preferred by Sicilians and can easily be found throughout the island. However, the most valuable ones come mainly from Belpasso<\/strong>, San Cono<\/strong>, Militello Val di Catania<\/a> and Piazza Armerina<\/a>.<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"featured_media":113818,"template":"","categories":[1928,1924],"luogo":[3031,2963,1886,3269,3143,2953],"stagione":[1874,1877],"class_list":["post-24856","sapore","type-sapore","status-publish","has-post-thumbnail","hentry","category-territorio-en","category-sapori-en","luogo-caltagirone","luogo-catania","luogo-etna","luogo-militello-in-val-di-catania-catania","luogo-piazza-armerina","luogo-san-cono","stagione-autumn","stagione-spring"],"acf":{"paragrafo_1":"

The history of opuntia ficus indica<\/em>, the botanical name for the prickly pear<\/strong>, goes back to the fifteenth century, when it was imported into Sicily from Central South America.<\/p>\n

Its ideal habitat was found on the slopes ofMount Etna<\/a>, in the rocks and the volcanic soil until it became part of the classic Sicilian landscape.<\/p>\n

For years, it was considered a common, mediocre product, probably due to the plant’s wild vegetation, until 2003, when it obtained two PDO awards, the Mount Etna prickly pear<\/strong> and the San Cono prickly pear<\/strong>, which confirmed its quality and high nutritional value.<\/p>\n","titolo_paragrafo_1":"Detail","sottotitolo":"","localizzazione":"

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