From the foothills of volcano Etna, a special fruit for you:

PDO PRICKLY PEARS FROM ETNA

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The Product

Prickly pear is the summer fruit you was waiting for: fresh, juicy, with a fulfilling consistency, a sweet taste and a lot of health benefits for your body.

The plant of the prickly pear, the opuntia ficus indica, looks as an entanglement of  cladodes, commonly known as pads or stems, and shares the typical features of so-called desert plants. In 1943, Christopher Columbus brought this plant from centre America to Europe, where it found a favourable climate in the Mediterranean area. It is precisely because it is extremely adaptable to semi-arid climates and its powerful roots are strong enough to break up volcanic soil that the prickly pear has spread in the Mount Etna area, where it has become a top quality crop which, in 2003, was the first to be awarded Protected Designation of Origin status under the name of Etna Indian-fig prickly pear PDO.

Spines are the most characteristic feature of the Indian-fig. Those that cover the entire plant measure a couple of centimetres and are white and sharp. A second type called glochid, is found on the fruit itself and are only a few millimetres long; Once the fruits have been picked, they go through a machine that brushes the skin, after which they are ready to be consumed.

three colors for a unique flavour ....

The 3 Varieties

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Yellow

Yellow

The Yellow cultivar, also known as Sulfarina, is the most widespread due to its productive capacity. The ripe fruit has a yellow skin with tinges of green, while the colour of the flesh is a rich yellow-orange. It tastes distinctly sweet and has a soft, succulent consistency.
Red

Red

The Red cultivar, known as Sanguigna, is one of the most highly appreciated varieties, due to among other things the ruby red colour of the skin and flesh of the perfectly ripe fruit. It tastes sweet and the flesh is crumbly and has less seeds than the other cultivars.
White

White

The White cultivar, or Muscaredda, is the most prized of the three varieties. When the fruit is ready for picking its skin is green, which is often taken as a sign that it is not yet ripe. But don’t be fooled by the fact that it is not as brightly coloured as the others; it has a remarkably sugary taste and crunchy flesh.
Properties

Properties

The prickly pear are a highly concentrated source of energy and wellbeing.
It was used in the traditional Aztec medicine for his countless therapeutic properties, especially for the treatment of inflammations. Today, medical science research has shown that its use in traditional medicine is largely substantiated by the exceptional content of nutrients found in its pads, flowers and especially in its juicy fruits.
Its high fibre content and its seeds, help the gastrointestinal transit and to increase the sense of satiety, that’s why this fruit is considered a good allied to keep your weight; a moderate calorie content due the fair amount of fructose found in the flesh, they are a perfect snack to endure the late summer heat. They have a water content of over 80%, and are rich in minerals (iron, potassium, magnesium, calcium ad phosphorus) and vitamins (A, B group and C). Its high mineral content makes this fruit an excellent adjuvant treatment for osteoporosis.
Furthermore, do not forget that any part of this fruit will be wasted! His skin and also the pads have anti-inflammatory properties thanks to the mucilage they contain.
Our brand: SICILIO

Our brand: SICILIO

Born from the earth, air and fire of Sicily, the Indian-figprickly pear PDO is a product of absolute excellence in the Italian fruit and vegetable growing sector; it is unique in the world and OP La Deliziosa, a leading Indian-fig and citrus fruit producer in the Catania area, has decided to promote it with a label that highlights the wholesomeness and superior quality of this fruit. Sicilio thus becomes the name of the best Indian-fig prickly pear grown on the foothills of Mount Etna, where the quality of the soil provides its crops with extraordinary organoleptic and nutritional properties.

Taste it in 4 simple steps

How to peel prickly pears

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Come Sbucciare 1
Come Sbucciare 2
Come Sbucciare 3
Come Sbucciare 4

When can I eat prickly pears?

Schedule of production

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There are two harvesting periods:

The first begins in August, with the harvesting of the so called Agostana variety, also known as Primofiore (which means first flower) as it grows after the first flowering of the plant; in October begins the harvesting of the late fruits called Scozzolati or Bastardoni, which grow after a process called scozzolatura.

You can enjoy the sweet taste of summer until the middle of November! 

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To taste pricky pears at their best

Recipes

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With their fresh and unique flavour, prickly pears are perfect to create original taste combinations and inventive dishes to surprise your guests. Here you can find easy, fast and super healty recipes.
What are you waiting for? Find your favourite! 

Hamburger di Fichi d'India

Hamburger di Fichi d'India

Approfondisci

Estratto di Fichidindia

Estratto di Fichidindia

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