Bajtar tax-xewk: how to eat the Maltese prickly pear and why it is a typical fruit of Malta

Bajtar tax-xewk (prickly pear) is one of the most common summer fruits in Malta. Here you will find a quick guide on how to eat it, when it is in season, and where to buy it.

How to eat bajtar (safely, correctly, and without thorns)

In Malta, the season of bajtar – the fruit of the cactus Opuntia ficus-indica – begins in July and lasts until October. Along roadsides and fields, dozens of small colourful fruits appear during this period: yellow, orange, red, and purple. They look tempting, but anyone who has tried picking them barehanded knows it is not a good idea.

The fruits are covered with tiny glochids – almost invisible bristles that easily stick into the skin and cause burning. Locals recommend picking bajtar early in the morning, when the glochids shed less, and you may sometimes see people grabbing a few fruits along the roadside. Thick gloves, long tongs, or a wooden fork are used for harvesting. As a visitor or expat, you do not need to worry about any of this – most fruit sold in Malta is already harvested and stripped of most glochids.

Peeling is simple:

1. rinse,
2. cut off both ends,
3. make a lengthwise cut,
4. peel off the thick skin.

Inside is a sweet pulp full of hard seeds. On Malta these seeds are not spat out – they are simply swallowed together with the fruit. The flavour varies by colour: yellow fruits are fresher, red ones intensely sweet, and purple have the richest aroma. Bajtar tastes best chilled, ideally straight from the fridge.

To be honest, the flavour can be surprising for newcomers. Personally, I did not love bajtar the first time I tried it – it is very sweet, packed with hard seeds, and the texture is completely different from what we are used to in Europe. But it is part of Maltese culture and definitely worth trying at least once, so you know what locals are talking about. And like with many foods, it is partly about getting used to it – some flavours require a bit of “eating your way into them” before you learn to enjoy them.

For beginners, the biggest challenge is usually the peeling technique, but once you get the hang of it, it becomes quick and easy. Bajtar is usually served on its own or with a splash of lemon.

Bajtar in the kitchen: what Maltese people make from it

Prickly pear jams and marmalades

The pulp of bajtar has been used in Malta for generations to prepare jams and marmalades. It is briefly cooked, strained, sweetened, and finished with a bit of lemon. The result is a thick spread with a flavour reminiscent of melon and berry fruit.

Juices, purées, and sorbets

Bajtar is also used to make juice or purée, which is then used in sorbets and ice creams. In recent years it has also appeared in cocktails – thanks to its colour and sweetness, it has become popular in summer mixology.

The liqueur bajtrija

A special place belongs to the sweet red liqueur bajtrija, served as a digestif. Some families prepare it at home, while others buy it from small producers. It is one of the traditional summer flavours, similar to limoncello in Italy.

Historical roots: how bajtar arrived in Malta

Although many visitors consider bajtar a “typical Maltese fruit”, its origins lie much farther away. Opuntia ficus-indica comes from Mexico, where the Aztecs used it as food, a symbolic motif, and a medicinal plant. It even appears on the Mexican coat of arms.

The prickly pear reached Europe thanks to the Spanish in the 16th century and gradually spread throughout the Mediterranean. It likely arrived in Malta around the same time, probably via the Knights of St John. It quickly adapted to the island’s climate and, beyond being eaten, began to serve as a practical “living fence” separating fields, protecting them from wind, and helping prevent erosion. Although not native, it has become so deeply rooted in the landscape and culture that locals now see it as a natural part of the Maltese environment.

Where to try bajtar and when it is in season

You do not need to pick bajtar in the wild – during the season it is commonly sold at Pama, Pavi, and Lidl, usually already stripped of most glochids. Still, it is best to be cautious, as an occasional small bristle may remain and sting upon contact.

If an individual glochid gets into your finger, on your lips, or even on your tongue, there is no need to panic. Glochids are not toxic and behave like very fine splinters. It may sting or irritate briefly, but the body will handle it on its own. Just rinse, drink some water, and allow the irritation to fade – it usually disappears within a few hours.

The fruit is safe to eat, and in Malta it is common to eat bajtar together with the hard seeds. These seeds are not spat out but swallowed along with the pulp.

Quick questions about bajtar