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Xoconostle cactus fruit grows at the end of nopales, or cactus paddles, sometimes in clusters of up to a dozen on one paddle. Xoconostle cactus fruit is pear-shaped, tapering to a point. The small fruit is 5 to 7 centimeters long and around 4 to 5 centimeters in diameter. It has a pale green skin with a muddled hue and will attain a pale pink blush once ripe. Xoconostle cactus fruit, like its prickly pear cousin, is covered in clusters of small spines that once removed, leave little circular scars. The flesh of this cactus fruit variety is bright green to a pale peach or pink and has a smooth, juicy texture. The seed cavity of the Xoconostle is centralized, whereas other prickly pear varieties have seeds embedded throughout the flesh. The bright red center of the Xoconostle cactus fruit has a few dozen, small edible seeds that have an appearance similar to the seeds of a passion fruit. The flavor is described as complex with a sour tang and an acidic finish.
Seasons/Availability
Xoconostle cactus fruit is available at the end of the summer and through the fall months.
Current Facts
Xoconostle (pronounced choko-nose-leh) cactus fruit is a sour prickly pear variety, botanically classified as Opuntia matudae. The name “xococ” in the ancient Nahuatl language means ‘sour’ which differentiated it from the sweet cactus fruits of other Opuntia species. They are sometimes called Tuna Agria. Xoconostle cactus fruit is one of the few sources of betalain, a phytonutrient responsible for the deep red color of the seeds and red blush on the fruit. The pigment also gives red beets their rich burgundy color.
Nutritional Value
Xoconostle cactus fruit is rich in fiber, vitamin C and calcium, as well as phytonutrients like betalains that offer anti-oxidant benefits. Xoconostle cactus fruit along with red beets, are one of the few sources of the pigment betalain (or betacyanin) which has both anti-oxidant and anti-microbial properties. The antioxidant properties of the Xoconostle seeds (where the red pigment is concentrated) are believed to be higher than that of raspberries, red plums and strawberries. The seeds have a higher fiber content than the flesh of the Xoconostle cactus fruit. The sour cactus fruit also contains carotenoids and vitamin E.
Applications
Xoconostle cactus fruit lends a sour flavor to sauces and salsas, as well as the traditional mole sauce, Mole de Olla, in Mexico. Remove the peel to use the raw flesh for pureeing or roasting, or roast the Xoconostle cactus fruit whole in the oven or on a traditional clay comal. Cut the fruit in half and scoop out the seeds and flesh. Xoconostle cactus fruit is often used in savory applications but can be used to make jellies and jams or chutneys. Use the flesh of the Xoconostle cactus fruit to make beverages, like green juices and smoothies. Xoconostle cactus fruit juice would make an idea marinade or salsa for chicken, pork or fish dishes. Peeled, deseeded and sautéed Xoconostle is added to a molcajete with peppers, garlic and onion to make salsa de borracha (rubber salsa). The fruit can be candied or dehydrated to preserve. Xoconostle cactus fruit will keep for up to five days in the refrigerator.
Ethnic/Cultural Info
In Mexico, Xoconostle cactus fruit is found both in the wild, as well as in home gardens and is cultivated. Xoconostle are sprinkled with chile powder and lemon juice and dehydrated for a snack. The juice of the sour cactus fruit is used to make traditional aguas frescas and to flavor homemade pulque (the liquid of the mescal plant). Commercially, Xoconostle cactus fruit is used to make jams, liquor, and syrups.
Geography/History
Xoconostle cactus fruit is native to Central Mexico, and has likely been used for thousands of years by the indigenous peoples of Mexico. They are prolific in semi-arid highlands of northern and central Mexico, as well as regions along the Gulf of California. Over 15 recognized cultivars of Xoconostle cactus exist in Mexico, though there may be other wild varieties unknown to botanists. Two commercial varieties are cultivated, Cuaresmeño and Burro. Commercial use of the fruit for making beverages and foods is limited to the use of the flesh, leaving the seeds and peel to waste. Because of the high fiber and antioxidant benefits of the seeds and skin, research is being conducted to encourage companies to utilize the whole fruit. Availability of Xoconostle cactus fruit is limited to its native region, specialty stores and small farms and farmer’s markets in Mexico and the Southwestern United States. They are found growing in the wild throughout their native region.
Nam Dae Mun Farmers Market
2350 Spring Rd SE Smyrna, GA 30080 United States
+1 (678) 309-0007
The seed cavity of the Xoconostle cactus fruit is centralized, setting it apart from other prickly pear varieties, which have seeds distributed throughout the flesh. Its bright red center contains a few dozen small, edible seeds that resemble those of passion fruit. Known for its complex flavor, Xoconostle offers a unique combination of a sour tang and an acidic finish, making it a distinctive addition to dishes or drinks where tartness is desired.
Buford Highway Farmers Market
5600 Buford Hwy NE, Doraville GA 30340
770 455 0770
Xoconostle cactus fruit is versatile in cooking, adding a sour tang to sauces, salsas, and traditional dishes like Mexico's Mole de Olla. Its flesh is used raw for purees or roasted whole in ovens or on clay comals. Beyond savory uses, it can be turned into jellies, jams, or chutneys, and beverages like green juices and smoothies. The fruit also works well as a marinade for meats and can be candied or dehydrated for preservation. Refrigerated Xoconostle lasts up to five days.
Naomi's Tomatoes Inc
404-363-0390
Xoconostle cactus fruit contains betalains, the pigments responsible for its deep red seeds and blush. These phytonutrients offer antioxidant and antimicrobial properties, making the seeds' antioxidant levels higher than raspberries and red plums. Beyond their color, the seeds have more fiber than the fruit's flesh, while Xoconostle provides vitamin C, calcium, carotenoids, and vitamin E, enriching both savory dishes and preserves.
El Rey Fresh Produce
201 E Alisal St Salinas CA 93901
+1 (831) 758-0225
Xoconostle cactus fruit is native to Central Mexico and has been used for thousands of years by indigenous peoples. It thrives in the semi-arid highlands of northern and central Mexico, as well as regions near the Gulf of California. Over 15 cultivars are recognized, with two main commercial varieties—Cuaresmeño and Burro. Research is ongoing to promote the use of the whole fruit, including its high-fiber seeds and antioxidant-rich peel, which are frequently discarded.
Salinas Fresh Produce
136 E Alisal St, Salinas, CA 93901
Xoconostle cactus fruit is a versatile ingredient in Mexican cuisine. It is often sprinkled with chile powder and lemon juice before being dehydrated for a snack and is commonly used to make traditional aguas frescas and flavor homemade pulque. Commercially, the fruit is processed into jams, liquor, and syrups, showcasing its adaptability and importance in both home and commercial settings.
Plaza Mayorista
Medellín colombia
Xoconostle cactus fruit grows on cactus paddles, often in clusters of up to a dozen fruits per paddle. The small, pear-shaped fruit reaches up to 7 centimeters long and has pale green skin that develops a pink blush when ripe. Its sour flesh is bright green to pale peach or pink, with a central seed cavity filled with edible seeds resembling those of passion fruit in appearance. The fruit's acidic and tangy flavor sets it apart.
Chedraui Mexico
551 7080
Similar al higo Colombiano…Xoconostle cactus fruit, native to Mexico, is known for its sour flavor and versatility. It enhances traditional dishes like Mole de Olla and can be used raw, roasted, or pureed. Its flesh is ideal for making salsas, jellies, marinades, and even beverages such as green juices and smoothies. For storage, keep Xoconostle refrigerated, where it stays fresh for up to five days. Additionally, it can be candied or dehydrated to extend its shelf life.
Food Town Grocery
6431 Stirling Rd Davie Davie FL 33314
1 (954) 797-7791
Xoconostle cactus fruit, known for its sour taste, gets its name from the Nahuatl word “xococ,” meaning sour, setting it apart from sweeter prickly pear varieties. The fruit and its deep red seeds are rich in betalains, a pigment offering antioxidant and antimicrobial benefits. Impressively, the seeds have higher antioxidants than raspberries, plums, and strawberries, also boasting more fiber than the fruit's flesh.
Northgate Market - Bristol Street
1120 S Bristol Street Santa Ana CA 92704
(714) 957-2529
Xoconostle cactus fruit is native to Central Mexico and thrives in the semi-arid highlands of northern and central Mexico as well as along the Gulf of California. Over 15 cultivars have been recognized, with Cuaresmeño and Burro being the main commercial varieties. Though its flesh is commonly used in foods and drinks, the seeds and peel are often discarded despite their high fiber and antioxidant benefits. Efforts are underway to promote the use of the whole fruit.
La Carreta Supermarkets
4637 E Chapman Ave Orange CA 92869
(714) 771-1595
Xoconostle cactus fruit is widely enjoyed in Mexico, where it grows in the wild and home gardens and is cultivated. It is often cut into slices, sprinkled with chile powder and lemon juice, and dehydrated for a tangy snack. The sour fruit’s juice is used in traditional aguas frescas and to flavor pulque, a mescal-based beverage. Commercially, Xoconostle is transformed into jams, syrups, and liquors.