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fico d'India
prickly pear
Introduced to the Mediterranean by Spanish explorers in the 1500s, they grow around the southern coasts: pretty to look at, but definitely an acquired taste. If you do try to eat them, expect to acquire a few needles along the way (here are some tips on what to do with one). The Sards distill them to make a strong liqueur, Ficodindia.
Also called fichi delle opunzie, bastarduna or figu morisca.
Text © Dana Facaros & Michael Pauls
Image by Victor Korniyenko, Creative Commons License