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The Canary Islands, a crossroads between Europe, America and Africa, were historically a crucial commercial stopover. One remarkable feature is the cultivation of cacti, brought from America in the 15th century, which adapted perfectly to the archipelago’s good climate. Two varieties can be found on the Islands. One of them, Dillen’s prickly pear, yields a fruit with numerous nutritional properties. This fruit is a low-calory superfood that can be eaten raw, boiled or even as a topping for select cheeses. It is also used in juices, jams and all kinds of recipes: a healthy, natural way of giving Canarian dishes a splash of colour.