ABSTRACT
The cactus pear is native to the desert zones of northwestern Mexico and possibly also the south-western United States. There is some evidence that the species originated as a cultivated crop in Mexico and that its native range is based on escapes from ancient cultivation. The fruits of more than 40 species of cacti can be purchased in Latin America, although only a few of these are grown on a major scale, and the plant highlighted is the most important. It has been estimated that the average Mexican citizen eats as much cactus as the average American eats cauliflower. The mild, pleasant flavor of a ripe cactus pear fruit, depending on variety, may resemble strawberries, watermelons, honeydew melons, figs, bananas, or citrus. Cactus pears may be eaten raw, at room temperature or chilled, and alone or with lemon or lime juice. Cactus pear has developed into an important crop in semitropical climates that are arid or semiarid.
