Prickly Pear Cactus

picture acquired from: http://www.ubcbotanicalgarden.org/potd/opuntia_robusta2.jpg
The prickly pear cactus (Opuntia sp.), also known by the names of nopal, tuna, beaver tail cactus, has many culinary and medicinal uses.

There are more than 300 species of prickly pear cactus, all of which are native to the Americas. The prickly pear cactus is a rustic, rugged plant with extensive segments. These segments called platyclades are characteristic of the cactus. These pads are oval succulent and "meaty" and their color varies from green to purple depending on the species.

Both the pads and the fruit are edible. For example the segments are extremely versatile and can be eaten raw, stir fried, grilled, and have a flavor which in my opinion is reminiscent of green bell pepper with a hint of lime. One of my favorite recipes is to stirfry onions prickly pear pads, serrano chili pepper and fresh tomatos with a little bit of salt.

The fruits known in mexico as xoconostle are delicious and from my experience I can tell you that each specie's fruit has a different taste and it ranges from acidic to sweet like the ones in the Sonoran desert that taste like water melon!

Not only is the prickly pear cactus and its fruit edible they are also have various traditional medicinal properties.

externally a poultice can be made raw or heated to treat bruises or contussions, you can also use the viscous substance that emminates from the pads to treat burns.

Internally: raw they can be eaten or drunk (after being blended) to help regulate blood sugar, aid digestion, and heal the gut.

The prickly pear cactus can be found growing wild in the desert and you can collect it by cutting the pads and scraping the spines off. Or you can buy them in some super markets whole with spines and all, chopped without spines, or bottled in vinegar.

Ashta nemanha nuiknew (until next time my friends)