As the mid-morning sun bathes the town of Biancavilla, in the Sicilian countryside, Giovanni Bua seems to be in a bit of a prickly mood.

And that can only be a good thing!

Bua is strolling through a 20-hectare orchard that annually produces 30,000 kilos of his favourite fruit — the prickly pear.

Springing to life from a spiny cactus pad, which itself is edible, the prickly pear is a highly sought-after commodity in the Mediterranean. Sweet and juicy, but packed with tiny seeds, the pears are high in fibre, increase the sense of satiety, and reduce the absorption of sugars, useful for a low-calorie diet. They are also high in vitamins C, B5, B6 and folate.

The quality and unique character of the Bua family’s prickly pears, which are never treated with chemicals, have earned Protected De

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