Issue link: https://maltatoday.uberflip.com/i/739032
maltatoday, SUNDAY, 16 OCTOBER 2016 35 PRICKLY pears, known as ba- jtar tax-xewk in Maltese, are so abundant over the late sum- mer period that their fruit tends to fall off the cactus and is left there to rot rather than being harvested. Indigenous to the Americas, the prickly pear cactus, or Indi- an fig, didn't find its way to the Mediterranean until Christo- pher Columbus made that iconic journey across the Atlantic. It made its way to Malta around the 15th century probably with the Knights of St John. Since then the cactus has invaded the Maltese countryside, often act- ing as a barrier to entry between fields, or as a wind breaker. Growing through the driest months of the summer, the fruit is ready for harvest in August or early September. The fruit ranges in colour from red, known as Aħmar-Ingliż, white, Abjad-Franċiż and yellow Isfar-Malti, with slightly differ- ent flavours in each colour. Today the prickly pear is so lit- tle harvested because people do not like the fine hair-like thorns that cover it. With very little protection – even just one side of a cardboard box – the fruit can be easily harvested by simply twisting it off the cactus plant. When left to soak in water for just 10 minutes the thorns fall off the fruit and come to the top of the water. The fruit can then eas- ily be peeled by slicing the tops and tails off the fruit, making a cut along one end of the skin and simply peeling the fruit away. The waste products – the skins – are used in cosmetics, offering skin improving qualities includ- ing anti-inflammatories and anti agers. Traditionally, the Maltese have used the prickly pear in jams as the fruit is abundant in Septem- ber, a time of year when other fruit is limited. The jam is pretty easy to make and can be made from fresh fruit, or, if you can't make the jam right away, from frozen. Simply peel the fruit and freeze in manageable sizes and thaw before using. It can be made with prickly pear fruit alone or mixed with apple for added sweetness. Ap- ple contains natural pectin, which allows the jam to set and therefore eliminates the need for additives. Lemon juice, not only adds to the flavour of the jam, it also acts as a natural preservative, again eliminating the need for addi- tives. Sugar is then added to the reci- pe and then left to simmer for an hour to an hour and a half until the jam starts to thicken. As with any jam it is important to sterilize the jars before stor- ing. Make sure the jars are com- pletely covered in water and boil for 10 minutes. Be careful filling the jars as they will be hot! Once cool the jam can be en- joyed over Maltese bread, with a little bit of butter or can be used in both sweet and savoury reci- pes. Fine food of the week Food Ingredients • 2 cups prickly pears, peeled • 2 cups apples, cored and peeled • 1 lemon, juice only • 3 cups sugar Method 1. Place the prickly pears and the apples into a saucepan and simmer until tender. 2. Add the lemon juice and mix well. 3. Add the sugar and allow to simmer until the jam has thickened. 4. Store in sterilized jars that have been boiled in water for 10 minutes. 5. Allow to cool undisturbed for 12 hours. Recipe of the week Prickly pear jam recipe The Maltese prickly pear – from invasive weeds to delicious jams