While this doesn't really answer the question... It does help you to figure out how to harvest and prepare the fruit of our beloved Prickly Pear. Just don't go hugging any of them.
From Survival Guru Tony Nester
Prickly Pear Cactus (Opuntia spp.) is the most common cactus found throughout not only the desert but much of the U.S. It is my favorite cactus to harvest, and I usually gather up the red, golf-ball sized fruits in August or September, depending on the elevation.
The surface of the fruit has tiny hairs called glochids which can get into your skin (or tongue!) and cause irritation. When gathering the fruit with my kids, I always bring along Elmer's Glue, which can be poured onto the hairs impaled in the fingertips or skin and later peeled off to remove the glochids. Tongs can be most helpful for picking fruit, but it always seems like you end up with a few hairs in your fingertips.
After obtaining the fruit, we then place them over a grill on the fire for 1-2 minutes to singe off the glochids. They can then be eaten raw or cut in half to dry in the sun to make cactus fruit leather. Like most cacti fruit, prickly pear is 80-percent seed on the inside, and it takes quite a bit to make a meal. Your lips and hands also will be stained purple for the next few days.
As with any edible plant or cacti, make sure you know what you are putting in your mouth as some can be toxic and downright deadly. Take a class at a desert botanical center or with a reputable instructor. One such course that focuses on desert edible and medicinal plants is taught in Arizona by Mike Masek (theforagerspath.com) and provides a hands-on approach to learning how to gather your own wild foods.
Other than prickly pear, there are many desert succulents (another name for cacti and their relatives) that can provide fruit, such as the Saguaro, barrel cactus, and cholla. Some are protected, so you will have to look into state laws when gathering.
Here's a list of nutrients you find in the paddle.
Cactus pads contain beta carotene, iron, some B vitamins, and are good sources of both vitamin C and calcium.
There has been medical interest in the Prickly Pear plant. Some studies have shown that the pectin contained in the Prickly Pear pulp lowers levels of "bad" cholesterol while leaving "good" cholesterol levels unchanged. Another study found that the fibrous pectin in the fruit may lowers diabetics' need for insulin. Both fruits and pads of the prickly pear cactus are rich in slowly absorbed soluble fibers that help keep blood sugar stable. There are on going studies and at this point there are no proven results on humans. You can make your own study and see if works for you, which is the only test that really counts.
Here's a recipe for a tasty, spicy dish:
CACTUS CREOLE
2 cups of diced cactus
1 pound of hamburger (cooked and drained)
6 ounces of tomato paste
1 cup of water
1 diced jalapeño pepper
6-1/2 ounces of canned shrimp (drained)
salt and pepper to taste
Mix all the ingredients together in a pan and cook them over medium heat for about 20 minutes or until the cactus turns a deep green. Serve hot over noodles, rice, or potatoes . . . or in pita bread or a folded tortilla. It's delicious!
Cactus also tastes great with fish. Here's a recipe for pescado, desert-style:
CACTUS OVER FISH
1/2 cup of cooking oil
1 clove of garlic (chopped)
1 teaspoon of chili powder
1 cup of flour
1 pound of filleted fish
1 cup of diced and boiled cactus
1/2 cup of water (from the boiled cactus)
1 hard-boiled egg, sliced
2 teaspoons of lemon juice
salt to taste
Heat the oil in a frying pan, sauté the garlic until light brown, and then remove the garlic pieces with a slotted spatula or spoon. Combine the chili powder and flour in a bowl and roll the fish in the mixture. Fry the coated fillets until they're golden brown . . . add the water (be careful to prevent spattering — pour in just a bit at a time). . . reduce the heat . . . and cook the fish for a few minutes longer. When the fish flakes easily, remove it from the pan and serve it smothered in cactus and topped with sliced egg, lemon juice, and salt.
CACTUS CREOLE
2 cups of diced cactus
1 pound of hamburger (cooked and drained)
6 ounces of tomato paste
1 cup of water
1 diced jalapeño pepper
6-1/2 ounces of canned shrimp (drained)
salt and pepper to taste
Mix all the ingredients together in a pan and cook them over medium heat for about 20 minutes or until the cactus turns a deep green. Serve hot over noodles, rice, or potatoes . . . or in pita bread or a folded tortilla. It's delicious!
Cactus also tastes great with fish. Here's a recipe for pescado, desert-style:
CACTUS OVER FISH
1/2 cup of cooking oil
1 clove of garlic (chopped)
1 teaspoon of chili powder
1 cup of flour
1 pound of filleted fish
1 cup of diced and boiled cactus
1/2 cup of water (from the boiled cactus)
1 hard-boiled egg, sliced
2 teaspoons of lemon juice
salt to taste
Heat the oil in a frying pan, sauté the garlic until light brown, and then remove the garlic pieces with a slotted spatula or spoon. Combine the chili powder and flour in a bowl and roll the fish in the mixture. Fry the coated fillets until they're golden brown . . . add the water (be careful to prevent spattering — pour in just a bit at a time). . . reduce the heat . . . and cook the fish for a few minutes longer. When the fish flakes easily, remove it from the pan and serve it smothered in cactus and topped with sliced egg, lemon juice, and salt.
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