Prickly pear cough syrup

Properties of prickly pear syrup

Prickly pear syrup has been a traditional cough remedy since ancient times.

prickly pears
Prickly pears in the market

This syrup is prepared with the fruits of the prickly pear cactus, Barbary fig or cactus pear. It is a cactus plant native to Mexico that, currently, it is found in the wild throughout the Mediterranean region and different areas of the world.

Barbary figs or prickly pears have a thick skin, covered by tiny thorns that easily stick into the hands, if we handle them without protection.

There are many varieties of prickly pears, yellow, reddish, purple or green in color. For the preparation of the syrup it is recommended to choose those of purple color, as they are richer in antioxidants.

The syrup prepared from the fruits of prickly pear, contains flavonoids with antitussive properties, such as luteolin; and a large amount of pectin fiber, with has a demulcent and antitussive effect.

Prickly pear syrup recipe for cough

Ingredients of cactus syrup for cough

  • Prickly pears
  • Brown sugar

How to prepare the prickly pear syrup?

  • How to to peel an prickly pear
    The prickly pear should be well peeled before preparing the pulp for the syrup

    Clean and peel the tunas, with the protection of gloves, so as not to nail the tiny spikes of the fruit. (See: how to peel a prickly pear)

  • Cut the pulp into small pieces and cover with brown sugar. Let it rest overnight in the fridge.
  • The next day, the mixture will look jelly-like.
  • Cook over medium heat, stirring well, until all the pulp thickens.
  • Strain the dough, with the help of a fine strainer, to remove the seeds.

How to take the syrup?

  • The syrup is taken hot in states of persistent cough.

punto rojo More information on prickly pear

This article was endorsed by Vicente Martínez Centelles - Founder of the web and director. Teacher of natural sciences, expert in plants, natural remedies and botanical photography.
Written by Editorial Botanical-online team in charge of content writing

17 September, 2021

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