Opuntia01

Note: These plants can be dangerous if improperly used. The author, and/or ernestartist.org assume no liability for experimentation of use.

Ernestartist.org assumes no liability for experimental use of medicinal plants, food plants or herbal remedies.

Opuntia is a very large genus of cacti, varying in size from 2 inches tall (5 cm) miniature plants to 100 feet tall (30 m) trees. (See plate 159) They are native from Canada, to Chile and Argentina. The genus has been split several times, but there doesn't seem to be a consensus yet on the best way to do that. The name Opuntia comes from the name of a Greek city.

The large fruit of this cacti is edible, boiling down into a sweet, tasty syrup that can be used to make candy or jellies with a unique flavor. In the area of Oaxaca, Mexico (San Agustin, Etla - see the Prickley Pear farm plate 161) the Prickley Pear cactus is very popular. In the market place in the city of Oaxaca and Etla, one can purchase partially skinned cactus leaves grown locally. I have tasted the leaves steamed, with sauces added; very unique tasting.

While many prickly pears bear edible fruit, the Desert Prickly Pear is known for it's large quantity of large succulent fruit. I have eaten the deep purple colored fruit from the Prickley Pear (grown in New Mexico), but one has to be very careful of the small, fuzzy spines that are growing on the fruit. Make sure before picking the fruit, that you are wearing thick leather gloves. I wore cotton gloves and was picking out minute spines out of my hands for weeks. After wiping the fuzz off the outer skin, peel them just like a Pear and bite into it raw. The fruit was worth it, tasting succulent and juicy, (something like a cross between a pear, cranberry and cactus meat). I also had a go at barrel cactus meat while in New Mexico; very bitter and unpalatable, I don't recommend it.

Native Americans consumed the fresh and dried fruits of eastern prickly-pear cactus, and roasted and ate the stems. The mucilaginous stem sap was used as a wound dressing.

Prickly-pear in the genus Opuntia have been utilized as a forage substitute for grazing livestock in Texas and Mexico for at least a century. It is highly variable in nutrient content, depending on species or variety, age, and plant part. Most research indicates that Opuntia prickly-pear are low in protein and phosphorus but high in energy, water, fiber, and ash.