Coming from a hot, dry climate like Southern California, we love succulents here at Just Add Water™. Because succulents store water in their leaves, giving them that thick, fleshy and sometimes waxy look, they’re super easy to maintain. They add beautiful texture and color to any space, and they make nifty gifts.
But did you know some succulents are also edible? Below are three succulents that are not only edible, but delicious and highly nutritious!
Aloe vera pulp is commonly used in skincare, for great reason too. It soothes burns, reduces inflammation, and speeds up wound healing. Aloe vera juice contains the same vitamins, antioxidants and minerals like Vitamin B12, folic acid, calcium and zinc to make it a healthy and refreshing drink. The high water content keeps you hydrated and the enzymes help improve the digestive system. It also helps balance gut probiotics!
The leafy pads of nopal cactus plants are commonly used in Mexican cuisine as nopal cacti are commonly found. They’re full of manganese, vitamin C, magnesium and calcium. They have a light, slightly tart flavor, a bit like green beans, and a crisp but chewy texture. They’re a great vegan option for tacos. Nopales are sold fresh in Mexico, but abroad, they may be found canned or bottled in the US.
Dragon fruits, or pitayas, are so popular that even Starbucks offer a dragon fruit infused tea. Their bright pink color gives another meaning to eating the rainbow. Despite having a bright pink exterior, the white flesh interior of dragon fruits actually have a very mild flavor, similar to a subtle melon or kiwi. We love them by themselves, on top of yogurt or acai bowls, and in smoothies. They’re low in sugar and calories, but packed with protein, fiber, vitamin C, iron and calcium.
What’s your favorite edible succulent?
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