Region of Origin
Commodity:
Nopales
Description & Origin
Nopales are the leaves of the same cactus that produces cactus pears. The paddles, as they are often called, are flat and oblong, vibrant green, and studded with thorns. Most varieties grown commercially are considered “spineless,” but they still have small spines and must be handled with care. While spines must be removed prior to consumption, both the skin and mucilaginous central flesh of the p...
Other Names
Cactus Paddles, Cactus Leaf
Health Benefits & Nutrition
Nopales are good sources of vitamins A and C, potassium, calcium, magnesium, flavonoids, and fiber. They are very low in calories, fat, and sugar. Studies suggest that they might be useful in controlling blood glucose levels and reducing cholesterol levels. In traditional medicine, nopales have been used for a wide variety of ailments. The sap has been used to soothe wounds and reduce inflammation much like aloe, or as a mosquito repellant.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Nopales are a hugely important part of Mexican cuisine. The most common traditional dishes are nopales salad (aka nopalitos) made with tomato and cheese, eggs with nopales, nopales salad, and stuffed nopales. They can also be simply sauteed or grilled.
Flavor Pairings
Tomato, Cilantro, Scallion, Lemon, Onion, Garlic, Avocado, Paprika, Chile, Beans, Eggs, Fresh Cheese, Pork, Chicken, Shrimp
How to Prepare
The first step in preparing nopales is to remove the spines (in Mexico, they are often sold with the spines already removed). Thick gloves should be worn while de-spining. Lay the leaf flat, holding the stem end of the paddle with gloved hand or tongs. Use a knife to carefully scrape off the prickles and brown stubs. Trim around the edge of the paddle to remove any spines there. Trim the stem end. Try not to remove too much skin from the nopal, but be sure to remove all spines. Once de-spined, nopales can be used whole for grilling or stuffing, or sliced/diced for use in other recipes. If being used for the latter, it is usually boiled, although it can also be sauteed.
How to Store in the Kitchen
Nopales should be kept in a bag or sealed container in the refrigerator. Parboiled nopales pieces can also be frozen.
Fight Food Waste Tips for root to stem cooking
Parboil and freeze any leftover nopales for later use.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
41-50°F
TEMP STORAGE ZONE:
40-54°F (Cool Storage)
SUBJECT TO CHILLING:
Yes – Nopales will begin to show signs of chilling injury if stored under 50°F – but not until they are stored at those temps for 3 weeks or longer. Symptoms may include bronzing, discoloration, or decay.
RELATIVE HUMIDITY:
90-95%
PRODUCES ETHYLENE:
Yes - Low
SENSITIVE TO ETHYLENE:
No
ETHYLENE RECOMMENDATIONS:
Nopales are not particularly sensitive to ethylene, but exposure at high temperatures may encourage yellowing.
Quality Assessment
Look for bright green paddles that are thick, turgid, and soft but not floppy. The paddles should be free of black spots, wrinkling, or areas that are mushy.
Important Handling Notes
Handle with caution to avoid touching the spines. Avoid jostling to minimize the leaves puncturing one another, which may lead to increased susceptibility to decay. Nopales are susceptible to moisture loss, so ensure high humidity at all times to increase viable shelf life.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, nopales may last up to 3 weeks.
