Sicily is the main European producer of Cactus-pear (Opuntia ficus indica), with about 4.000 hectares of cultivated fruits, that is equivalent to the 90% of the total European cultivation.
The main growing area is "San Cono" (Catania) that cover the 40% of the total production. Another important and wide area is the D.O.P. area of "Ficodindia dell'Etna" (that includes the provinces of Belpasso, Bronte, Adrano, Biancavilla, Santa Maria di Licodia, Ragalna, Camporotondo and Patern¨°), followed by the zones of Santa Margherita Belice (Agrigento) and Roccapalumba (Palermo).
The Sicilian Prickly Pear has three varieties: the Yellow (Surfarina), the Red (Sanguigna) and the White-Greenish (Muscaredda); the crop usually goes from August to December.
Cactus pear is composed of peel (48%) and pulp (52%). The pulp can further be separated into seeds (7%) and strained pulp (45%), the latter being the basis for fruit and juice products.
Besides pigments as functional component in food colouring stuff, cactus pear contains additional components of nutritional importance. The free amino acid content, readily absorbable sugars, high contents of magnesium and calcium as well as technologically interesting fibers make cactus pear very special.
