In the early fall, Sicilians enjoy the tuna, or fruit, of the cultivated “ficudinnia” in Sicilian, or “fico d’india” in Italian. We call them prickly pears. In the early fall, Sicilians enjoy the tuna, or fruit, of the cultivated “ficudinnia” in Sicilian, or “fico d’india” in Italian. We call them prickly pears. “Prickly” is a good description because their spines, both tiny and large, can penetrate your skin easily. Before eating them, you must remove the spines and then peal the green and pink skin to reveal the edible bright yellow, green, or fuschia pulp. This weekend in San Cono, Sicily, they are celebrating the 30th annual Sagra del Ficodindia with an array of dishes made with prickly pears and of course, music, dance, and other family-friendly events.