How are cactus fruits harvested and prepared in Mallorca?

In Mallorca, the harvesting of cactus fruits, known locally as "figs de moro," is a delightful experience that connects locals with their rich agricultural traditions. Typically, the harvesting season occurs in late summer, when the fruits ripen to a vibrant red or yellow hue. Farmers and gatherers often use a long-handled tool called a "garra," which helps them reach the prickly fruits without getting too close to the spines. Careful handling is essential, as the fruits are delicate and can bruise easily. Wearing gloves is also common to protect against the tiny, irritating spines that can cling to the skin.

Once harvested, the cactus fruits undergo a simple but effective preparation process. First, the fruits are washed thoroughly to remove any dirt and spines that may have clung to them. After cleaning, the fruits are peeled, revealing a juicy, sweet flesh that is often compared to a cross between a watermelon and a kiwi. The vibrant pulp can be enjoyed fresh, added to salads, or transformed into jams and jellies that burst with flavor. In local markets and restaurants, you may find cactus fruit incorporated into desserts, cocktails, or even refreshing smoothies, showcasing the versatility of this unique ingredient. Embracing the tradition of cactus fruit harvesting not only offers a taste of Mallorca's natural bounty but also provides insight into the island's rich cultural heritage.