Indian Fig Prickly Pear is grown commercially in desert regions for its abundant flushes of sweet prickly pears which are found in markets in the US and Canada. They are sometimes referred to as 'tuna' which is a mutilation of its scientific name 'Opuntia'. The prickly pears are eaten fresh or incorporated into a number of dishes, drinks, candies and preserves.
Seeds should be aged at least a year before making an attempt to germinate them. They should well dried and free of pulp before planting.
The spineless prickly pears is best suited as an ornamental plant outside of its native region. They do not produce well unless conditions are near perfect.
Miniature Prickly Pears are suitable as an edible ground cover as they grow in ground hugging clusters and produce miniature pads and smaller fruits.
Roja pelona has been compared to a kiwi.
Naranjona has a sweet honey like flavor and smooth texture.
Cristalina Prickly Pear is a bit bland, something like an under ripe honey dew.
Xoconostle is a Sour Prickly Pear, and best not eaten fresh - unless of course you are one of those folks who like sucking on a lemon. It is used in Mexico in sauces and as a spice.
Juana - is also tart but nearly as tart or sour as Xoconostle. Its seeds are also eaten fresh.
Yellow Platenera is one of my favorites , but its hard to find. It tastes like a cross between bananas and mango.
Amarilla Montesa has a mildly sweet yellow flesh that simultaneously betrays a tad of tartness.
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Unusual Fruits and Berries Wine Making Basics