What’s the best way to safely prepare prickly pear fruit found growing in Mallorca?

Handling prickly pear fruit, or tuna as locals call it, requires a gentle touch whether you’re picking it on the dry hills near Manacor or along the coastal scrubby paths near Formentor. The first step is to protect your hands—wearing thick gloves is essential to avoid the tiny, hair-like glochids that can cling stubbornly to skin. With gloves on, hold the fruit carefully to avoid bruising the soft interior.

Begin by slicing off the ends of the prickly pear with a sharp knife. This exposes the flesh beneath the skin and makes it easier to remove the spines. Then, by using the knife or a vegetable peeler, gently scrape away the skin and the tiny spines until the fruit’s smooth flesh is revealed. On the islands, you might find fresh tuna served diced in markets, often alongside other local treats like ensaimada or pa amb oli.

After peeling, the fruit can be eaten fresh or incorporated into refreshing summer dishes or homemade preserves. Don’t forget to thoroughly wash your hands after handling, even when gloves are used, to ensure no spines remain. Enjoying this sweet, melon-like fruit from your own hike in the Serra de Tramuntana or a local market is a real island delight.