THE sight of paddocks full of prickly pear stops inquisitive tourists near Glenrowan.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
The tall cacti plants are producing bright red fruits and it’s an extraordinary sight.
For the second year running they would not have spotted Joe Lizio out in the paddock — picking fruit from the eye catching plants — with leather gloves to protect him from their barbs.
Illness has kept Mr Lizio from the plantation but his wife Meredith and 5-yearold daughter Annabelle were pleased to show Country Mail the ropes.
The first lesson — don’t touch.
Annabelle says that she sees dinosaurs in the dark green foliage.
It doesn’t take much to imagine the plants in another time and place — it’s no wonder a steady flow of tourists call in to check it out.
“It’s a great tourist attraction,” Meredith says.
The plantation, which now covers 30 acres, was founded more than 40 years ago when Joe wanted to create something his Italian immigrant father could work with.
A farm of prickly pears — used in Italy to eat raw or make into jam and even liquor — was the answer.
“It’s my 31st year with prickly pears,” Meredith says.
“It’s the fruiting variety, not to be mixed up with the noxious weed.
“And it’s the largest plantation in the country.” The property has three varieties of prickly pear, the goldens which tastes tropical, the red, which tastes like raspberries and strawberries, and the white, which tastes like flat lemonade, according to Meredith.
Harvest is usually close to wrapping up, but this year the fruit is dropping off the trees as the family waits for someone to buy the property.
The harvest normally starts in January.
The plant is very adaptable so by knocking off buds the season can be stretched out to the end of June, early July.
Other than the huge time demands — and prickly nature — of harvest, the plantation also has to be pruned like other fruits.
They have no insect pests or diseases in Australia to affect production or require spraying.
Stock can also eat the plants without harm.
“Once they’re planted that’s it,” Meredith says.
In the past the fruit has been irrigated, but this isn’t necessary for what Meredith described as “drought tolerant” plants.
“Glenrowan soils appear to be perfect for prickly pears,” she says.
The plants have grown well in the brown loom and rock.
From the Glenrowan plantation they harvest about 90 to 100 tonnes a year and still the company, Australia’s Choice The Big Fico D’India, can’t meet demand.
“We can’t grow enough here for the Sydney market,” Meredith says.
“There’s not a lot of fluctuation in prices.”
They fetch from $12 to $18 a tray, which range from 3.5kg to 5kg each.
As the biggest producer in the country, they’re turning customers in search of the fruits away.
The Maltese Medical Institute has even contacted the couple to source skins of the fruit for research.
“It’s one of the healthiest fruits in the world,” Meredith says.
“Once you start eating them you don’t want to stop.” Meredith reveals her favourite way to eat prickly pear is on toast.
But preparing the fruit can be a little bit difficult.
They are washed to remove prickles and then cut top and bottom and peeled like a banana.
The property has been on the market for about 12 months for $850,000, walk in, walk out.
The sale includes 3000 cherry trees, equipment, packing shed and five-bedroom home.