Ficodindia dell'Etna

The prickly pear of Etna is grown in the Sicilian province of Catania, mainly within the Mount Etna Regional Park and produced with a special cultivation technique called scozzolatura, which consists of elimination of the first flowers in order to stimulate a second blooming of larger and better quality fruits. Also called cactus pears, these exotic, succulent fruits have a deep yellow to vibrant ruby red pulp that is mildly sweet, and flavored like a cross between lemon and watermelon. Ficodindia dell’Etna is available in three different varieties: Sanguigna, Surfarina or Nostrale, and Muscaredda or Sciannarina.

Etna prickly pears are either consumed fresh, candied or used to make juices and jams, ice cream, various typical Sicilian desserts and lastly, the famous Rosolio di Ficodindia dell’Etna liqueur.