The Nopal Cactus originates and is native to Mexico.
Nopal is the root of Mexico City's Aztec name ‘Tenochtitlan’ meaning "place of the cactus".
It has been serving mankind as a staple food and healing plant for thousands of years.
Of the genus Opuntia from the Cactaceae family and also known as the Prickly Pear Cactus.
• watercolor, wax on ricepaper • © Lisa Rivas • "Nopales"
The term Nopalitos refers to the Nopal pads once they have been cut up and prepared for eating.
Following Candied Nopalitos!
2 cups granulated sugar
1 cup water
4 young cactus paddles, all spines removed
Bring water and sugar to a boil over medium to medium-high heat.
Meanwhile cut clean nopalitos into 1 x 3 inch pieces or into small
shapes with a cookie cutter. Rinse the nopalitos under cold water until
the mucous-like substance that can be seen along cut portions
disappears. Add the nopalitos to the boiling syrup, turn the heat down
until it is just a bare simmer, and cook for 15 minutes.
With tongs, remove the nopalitos to a plate and spoon some syrup over them.
Enjoy with coffee and dessert after a meal.