The Aztecs already appreciated the prickly pear and used it as a cultivated plant. Today it is a popular speciality and delicacy throughout the Mediterranean region.

As a fine all-round talent in vitamins, fibre and minerals, it protects against free radicals with its antioxidants and thus supports cells and organs.
It is a non-ripening fruit and should be consumed within a few days. It tastes good in any colour. ‘Outch!’ Prickly pears are freed from their annoying barbs, packed, are ‘easy to eat’ and impress with their taste!