The San Pedro cactus (Echinopsis pachanoi or Trichocereus pachanoi) is a fast-growing, columnar species native to the high-altitude Andes mountains of South America. The fruit it produces is an elongated, usually green pod that develops after the large, fragrant, night-blooming flowers have been pollinated. This fruit is a source of edible pulp and seeds.
Identification and Safety Precautions
Identifying a ripe San Pedro fruit requires looking for specific visual cues. The fruit, typically green and elongated, transitions in color as it matures, often developing shades of red or yellow on its outer surface. A reliable sign of ripeness is when the fruit casing begins to split open naturally, exposing the white or cream-colored inner flesh.
Before handling, recognize the safety concern presented by the fruit’s exterior. The fruit is covered in tiny, hair-like spines known as glochids, which are barbed and easily detach upon contact. These structures are irritating and difficult to remove, necessitating the use of thick leather or rubber gloves for all handling and harvesting. Also, strictly distinguish the fruit from the main columnar body of the cactus. The stem contains psychoactive alkaloids, such as mescaline, and should not be consumed.
Harvesting Techniques
Removing the fruit requires gentle but deliberate action to protect both the plant and the harvester. You will need thick gloves to protect your hands from the glochids and a sharp implement, such as a clean knife or gardening shears. The fruit is best harvested when the color change is complete and it is fully mature, ideally before it has split and attracted insects.
To remove the fruit, firmly grip the base of the fruit near where it attaches to the cactus stem. You can either gently twist the fruit until it cleanly detaches, or use the sharp knife or shears to make a clean cut at the stem base. Twisting is often preferred for minimizing damage to the cactus tissue, but cutting can be cleaner. Place the harvested fruit immediately into a container without touching it with bare hands.
Preparation and Culinary Uses
Once harvested, the main challenge in preparation is safely removing the glochids and the thick rind. A simple method for removing the fine spines is to hold the fruit with tongs and carefully singe the exterior over an open flame until the glochid spots are blackened. Alternatively, the fruit can be vigorously rubbed under running water while wearing gloves. After cleaning the exterior, use a sharp knife to slice off both the top and bottom ends of the fruit.
Next, make a shallow vertical cut through the skin from one end to the other, ensuring you do not cut deeply into the pulp. The thick outer skin can then be easily peeled away from the interior flesh using your fingers or the tip of the knife. The interior pulp is juicy, often white or pale green, and is speckled with numerous small, black, edible seeds. The flavor is typically mild and sweet, sometimes likened to a cross between a kiwi and a dragon fruit, possessing a similar soft texture.
The most straightforward way to enjoy the San Pedro fruit is to eat the prepared pulp raw. The small seeds are safe to swallow, though they can be crunchy. For culinary applications, the pulp can be puréed and strained to remove the seeds, yielding a juice that can be used to make refreshing beverages like agua fresca. This pulp also lends itself well to being blended into smoothies, or cooked down to create jams, jellies, or fruit leathers.