Description
An edible cactus! Its (de-spined) pads are used most often in Mexican cuisine, raw or cooked, in marmalades, soups, stews and salads.
The other edible part is the beautiful sweet fruit, called tuna in Spanish and “prickly pear” in English. Its juice — tasting like a cross between bubblegum and watermelon — is often used to make jam or candy, but it also works wonders in cocktails and in vinaigrettes for salads.
Photo by Melyna Valle on Unsplash
