Prickly pear is the edible fruit of various species of Opuntia cacti, particularly Opuntia ficus-indica, which is widely cultivated in arid and semi-arid regions. The fruit, commonly called tuna in Spanish, has a thick, spiny outer skin that encloses a brightly colored, juicy pulp filled with hard seeds.
Prickly pears range in color from green to deep red or purple, depending on the variety. In culinary use, the pulp is typically eaten raw, juiced, or used in jams, syrups, candies, and beverages, including aguas frescas and liqueurs. The flavor is mildly sweet and melon-like, with subtle floral or berry notes.
Prickly pear must be carefully peeled to remove glochids (tiny spines) before consumption. In addition to the fruit, the pads of the cactus (nopales) are also edible and widely used as a vegetable in Mexican cuisine.
