The sweetly perfumed flesh of a chilled prickly pear is something I really look forward in midsummer, and I buy them whenever I see them to use in fruit salads. They are not everyone’s cup of tea because they’re crammed with nubbly, crunchy seeds, but I can’t resist them because they remind me of my childhood. I was interested to see, when I tweeted the picture below earlier today, that other people of a Certain Age also fondly remembered eating cold prickly pears as children. Food and wine pundit Michael Olivier, who grew up on a farm near Cape Town, recalled how his family’s housekeeper picked the pears using an empty Lucky Star pilchard tin, and then swept them across the lawn to remove the prickles. Another of my friends, Cape Town writer Penny Haw, tweeted: ‘You gave me a happy reminder of my dear Dad, who’d risk all manner of perforation to get his paws on prickly pears.’
I thought I’d try prickly pears in a salad, for a change, and I hope you’ll enjoy this unusual combination of green prickly pears, creamy feta and watercress, sparked with a little dried chilli. The first time I made this, I whisked up a fairly complex vinaigrette flavoured with mint, ginger and garlic, but it stomped rudely all over the simple, clean tastes of the key ingredients. On my second try, I sprinkled the salad with just a little olive oil and lemon juice, and a pinch of salt, and this more restrained dressing brought all the flavours together nicely.
This recipe is partly inspired by Nigella Lawson’s Watermelon, Feta and Black Olive Salad, an intriguing combination of salty and sweet (with a punch of red onion and mint) that has spread like a rash across the Internet and, in the process, become a bit of a cliché. I don’t know for sure that Nigella was the first to write this recipe down, but if she was, she deserves all credit for it. (And I think a few crescents of very finely sliced red onion would add some real zip to my recipe.)
Please don’t be put off by the idea of peeling prickly pears. The skin comes away very easily and neatly, and you won’t be pricked if you use a fork and a very sharp paring knife. I’ve used green-fleshed prickly pears here, but this is just as good with pink ones.
If this recipe convinces you that prickly pears are worth buying, try my Prickly Pear Granita, or my Prickly Pear and Grape Salad with Frozen Rosemary Sugar.
Salad of Prickly Pears, Feta and Watercress
Serves 6 as a starter
- 6 large, ripe prickly pears, chilled overnight
- 2 ‘wheels’ (about 140 g) creamy feta cheese, cubed
- a small bunch of fresh watercress, leaves picked
- 1 tsp (5 ml) dried red chilli flakes, or more, to taste
- salt and milled black pepper
- a little extra-virgin olive oil
- fresh lemon juice
First peel the cold pears. Cut about 5 mm off the top and bottom of each pear, using a kitchen cloth or a rubber glove to grasp the pear while you do so. Place a pear, upright, on a chopping board. Push the tines of a fork into the top of the pear to hold it fast. Now, using the tip of a sharp paring knife, make four vertical cuts, about 3mm deep, into the skin of the pear, scoring from top to bottom. Use the fork to peel away the skin in sections; it will come away easily if the pears are ripe. Cut the pear in half vertically and slice into thick half-moons. Repeat with the remaining pears.
Put the pears in a bowl and add the feta, watercress and chilli flakes. Season with salt and pepper (but go easy on the salt, as the feta is already quite salty). Toss all the ingredients gently together. Pile the mixture onto a platter (or onto individual plates) and drizzle with a little olive oil and a generous spritz of lemon juice. Serve immediately.
This recipe was originally published on Scrumptious SA.
My new cookbook, Scrumptious: Food for Family and Friends (Struik Lifestyle) is available all leading bookstores in South Africa.
