How is the prickly pear used in traditional Mallorcan cuisine?

In traditional Mallorcan cuisine, the prickly pear, known locally as "figuera de moro," is a popular ingredient that adds a unique flavor and texture to various dishes. This fruit, characterized by its vivid red or yellow skin and sweet, juicy flesh, is often consumed fresh, either on its own or mixed into salads. Additionally, prickly pears are transformed into jams and jellies due to their natural sweetness, making them a delightful spread for bread and pastries.

Another traditional use of prickly pears in Mallorca is in the preparation of a local liqueur called "licor de figuera," which infuses the fruit with alcohol to create a sweet and fragrant beverage. The prickly pear is also sometimes incorporated into desserts, adding a touch of exotic flavor to cakes and ice creams. Beyond these culinary applications, the fruit is celebrated for its health benefits, as it is rich in vitamins, antioxidants, and dietary fiber, making it not only a staple in traditional recipes but also a nutritious addition to the Mallorcan diet.