The time I thought it would be smart to hold a fico d'india for a pic...

Dont' try this at home...

Needless to say, not a smart idea to hold a fico d'india in your hand. I learned the hard way. Tons of tiny invisible thorns stuck in my hand for days. The pain was literally a "thorn in my side" for days until they finally fell out. The picture came out cute though, so I guess it was worth the pain!

I got this set from a "marocchino"(moroccan man) selling beach towels at the spiaggia in Castellammare. Obviously I had to buy it because it reminded me of the Dolce & Gabbana set but at a mere 20 euros I couldn't resist!

How To Pick and Peel Ficchi D'India

These beloved jewels may look pretty and sweet on the inside but on the outside they are dangerous! They have paper thin thorns that easily insert themselves into your skin if you touch them and are molto difficile to remove. Therefore picking them and peeling them require a special technique (see videos below)

My nonno has built himself a special tool he uses to pick them. Basically it is a long pole with a double cone shape at one end. Nonno cups the fruit and turns it to the side to break it off the "pala". Since the cactus plants grow tall and wide, sometimes the perfect fico d'india is a real challenge to get. (see video below, wait til the end, you will LOL)

Now the tricky part is peeling them without getting a million thorn in your hands! Nonno starts by soaking them in water for about 30 minutes. Then he cuts both ends, slices down the middle and the beautiful fruit comes right out! By the time he's done peeling them, half of them have been eaten haha

Fabrizia Limoncello Ricotta Cheesecake

When life gives you limoncello, make this easy and delicious ricotta cheesecake! My obsession for anything with lemons or limoncello is no secret so naturally im obsessed with this cheesecake and I think you will too! Check out my dads recipe in this video!

Ingredients

• 2 cups ricotta cheese well drained

• 4 eggs

• 4 tablespoons sugar granulated

• 4 tablespoons limoncello creamy or not

• lemon zest from 1 lemon

Instructions

• Preheat the oven to 350℉ (175°C) .

• Grease or use non-stick spray to coat an 8 x 8 square baking pan. Set aside.

• In a mixing bowl, whip the ricotta until creamy.

• Add the eggs, one at a time. Make sure to scrape down the sides of the bowl.

• Add the sugar, one tablespoon at a time. Scrape down the sides of the bowl.

• Add the lemon zest and the limoncello. Beat until smooth.

• Pour batter into greased 8 x 8 pan.

• Bake for 30-35 minutes until light golden, firm and set.

• Allow to cool before serving or can be refrigerated and served the next day.

• If desired, garnish with powdered sugar, small berries, mint leaves and drizzle with extra limoncello.