Nopales (prickly pear cactus pads)

Nopales are the thick pads, full of flesh, that grow on prickly pear cactus. They can be offered once baby is about 6 months old and ready for solids. The plant is native to Central America and today also thrives wherever summers are hot and dry. Nopales are a staple of Mexican cooking today.

The youngest, tenderest pads go into salads and salsas. They are also diced and pickled, used whole as a base for fillings, or grilled.

Nopales supply fiber, especially pectin, and vitamin B6. They are rich in polyphenols and antioxidants. Cooked, they suit babies. Start with a small amount, since some people get headache, nausea or loose stools.

Buy nopales with all spines removed. You can pick a spineless type or inspect the pad carefully. Besides the big spikes, each pad has fine, hair-like spines. If you clean them at home, use a knife and thick gloves.

When shopping, choose pads that feel firm, unbruised and bright green.

Cut nopales release a slimy liquid, called baba in Spanish. One fix is to sprinkle chopped raw pads with a bit of salt and roast them for roughly 20 minutes. Another is to grill the pads whole or cut into strips.

Raw nopales are hard to chew. In the early years, serve them cooked.

Raw nopales are hard to chew, so they carry a choking risk. Serve them cooked. Remove every spine and fine tuft, or they can irritate the mouth and skin.

Stay within arm's reach of your baby during meals.

Allergy to prickly pear cactus is rare. The real problem is spines and fine tufts. Any spines left behind can irritate the skin of the hands and the area around the mouth.

Start with a small amount for the first few servings. If nothing happens, increase it slowly.