This species is similar to the sympatric species Opuntia joconostle F.A.C.Weber ex Diguet, and 0puntia matudae Scheinvar]2003].

Common Name: Xoconostle de Invierno

General Information

Opuntia tezontepecana is a spiny, succulent shrubby cactus with a trunk around 12cm high and 30cm in diameter; it can grow around 160cm tall. The stems are segmented, individual segments are around 22 - 42cm long, 17 - 29cm wide and around 25mm thick[].
The plant is harvested from the wild for local use as a food, the fruits often being traded in local markets. One of several sources of the popular Mexican fruit 'xoconostle', this species is increasingly coming under cultivation, both in gardens and commercially[].

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 (Hidalgo)

Habitat

Not known

Properties

Edibility Rating
Habit	Evergreen Shrub
Height	1.50 m
Pollinators	Bees, Insects
Cultivation Status	Cultivated, Semi-cultivated, Wild

Cultivation Details

The mature fruit is persistent on the plant, it has been observed to remain on the cladodes for 15 months or more in edible condition[]

Edible Uses

Fruit - raw or cooked. The fruit has a thick skin wirh a rose-coloured flesh that has an acid flavour, it is usually cooked and used as a vegetable and flavouring. 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[]. The ellipsoid fruit is light green with red-orange spots, around 65 - 70mm long and 45 - 50mm wide[].

The tender young stem segments of various species are often cooked as a vegetable[]. 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. The most commonly used species are Opuntia ficus-indica or Opuntia hyptiacantha (syn Opuntia matudae), although the stems of almost all Opuntia species are edible[, ].

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

None known

Propagation

Seed -

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