Driving along the base of an active volcano, smoke billowing from its cratered summit we bounce over the rocky terrain in a rusted and dilapidated old jeep. In the blistering hot sun and suffocating humidity of this high altitude sub-tropical zone of Mexico, I go in search of Nopal.

Buzzards follow in the sky as if they know more about the dependability of my vehicle or the trail than me. As we climb the steep unpaved roads twisting and turning to give way to large patches of old lava and giant boulders the temperature becomes more tolerable. This humid, high altitude region is perfect for growing the Nopal cactus or Opuntia ficus. Soon the vast rows of this noble cactus come into view. The soil is dark and rich and provides a nice contrast to the green pads, orange-yellow blossoms and reddish green fruits.

The green pads on these cacti are oval in shape and enormous. The fruits that grow on the tops of the pads demonstrate the various stages of growth from blossom to fruit. The blossoms at the top of the pads are aligned in a way that are reminiscent of toes on a foot with one large blossom at one end and smaller ones as they trail off to the other end. One very peculiar finding is that at this altitude these cacti are almost devoid of spines. I say almost because as I reach out to touch one I am greeted by a rather sharp reminder that they still indeed have spines however small they may be. The near invisible spines on the fruit itself slip into my fingers like many miniature hypodermic needles. I jerk back my outstretched hand in pain, “that smarts”. I spend the rest of the day scratching futilely at my fingertips trying to extract those tiny spears.

Nopal has been used by the Mexican people since the days of the Aztecs. Traditionally this edible cactus was and still is eaten as a food staple known as “nopalitos”. The fruits known as prickly Pear or “Tuna” as they are called in Spanish are used in jams and jellies. With time the indigenous consumers of nopal learned of its remarkable natural ability to fight off the effects of diabetes, high cholesterol, inflammation, ulcers and even to promote prostate health. So now the locals eat the nopal not only for food but also for the health benefits.

I harvest some fruit and penga or cactus paddles and take them down the mountain side to our camp where our guides hurry about preparing our harvest. They remove the skin and seeds from the fruit and turn it into a magenta red thick drink that is sweet yet with an earthy slightly salty taste. We blend it with some pineapple and transform it into a refreshment that is absolutely revitalizing and sensational. Now I have recreated this incredibly healthy concoction to share with you.