Common Name:

General Information

Opuntia hyptiacantha is a spiny, evergreen, succulent, shrubby to tree-like plant with ascending branches; it can grow around 2 - 5 metres tall[].
The plant is harvested from the wild for local use as a food. Both the fruits and the stem segments are of good quality and are commonly harvested and sold in local markets[].
Opuntia hyptiacantha is presumed to be abundant and with a wide distribution. The plant is classified as 'Least Concern' in the IUCN Red List of Threatened Species(2017)[].

Known Hazards

The plant has numerous minutely barbed glochids - these are barbed spines that are usually small to minute and are very sharp and brittle. The glochids are very easily dislodged when the plant is touched and can penetrate the skin where, because of their barbs, they become stuck and are very difficult to see and remove. They can cause considerable irritation and discomfort[, ].
Opuntia species can contain quite high levels of oxalic acid, especially in older parts of the plant. Perfectly alright in small quantities, foods containing oxalic acid should not be eaten in large amounts since it can lock-up other nutrients in the food, especially calcium, thus causing mineral deficiencies. The oxalic acid content will be reduced if the plant is cooked. People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition[, ].

Botanical References

Range

Southern N. America - central Mexico (San Luis Potosí and Zacatecas,south to Puebla)

Habitat

Matorral, xerophyllous scrub[].

Properties

Conservation Status	Least Concern
Edibility Rating
Other Uses Rating
Habit	Evergreen Tree
Height	3.00 m
Pollinators	Bees, Insects
Cultivation Status	Wild

Cultivation Details

The mature fruit is persistent on the plant, it has been observed to remain on the cladodes for 12 months or more in edible condition[]

Edible Uses

Stem segments - cooked. A thick and meaty texture with a mild flavour[]. The tender young stem segments are known as ‘nopals’ in Mexico, where they are a common ingredient in numerous dishes, they can be eaten raw or cooked, used in marmalades, soups, stews and salads.

Fruits- raw[, ]. A semi-acid or slightly sweet pulp[]. Of good quality[].The obovoid, red, fruits are 30 - 45mm long and 26 - 32mm in diameter[].
The fruits of some varieties of this species, and of several other Opuntia species are known as 'xoconostles' in Mexico, where they are valued for their more acid flavour and are often consumed, though more as a vegetable and flavouring than as a raw fruit[]. A common recipe is to slice and mix xoconostles with tomatoes, onions and hot peppers. Adding diced xoconostle to salsas gives them a special zesty acidic flavour, whilst they can also be used as a base for refreshing drinks[].

Medicinal

We have no specific information on medicinal uses for this species, but the following notes are likely to apply universally to Opuntia species and other related genera[].

The flesh of tender young stem segments can be applied as a poultice to reduce inflammation[].
The mucilage and soluble fibre found in the flowers and stem segments have been shown to help control blood-sugar levels associated with adult-onset diabetes[].
There is clinical evidence that the soluble fibre in the stem segments helps reduce blood cholesterol levels[].

Other Uses

The species is flammable and is dried then used as a fuel to cook with[, ].

Propagation

Seed -

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