we are going to be growing Nopal cactus

[StackerKen]

just planted some today....hope it grows :)

http://www.nopalexport.com/index.php
(http://www.nopalexport.com/index.php)

[zap]

just planted some today....hope it grows :)

http://www.nopalexport.com/index.php
(http://www.nopalexport.com/index.php)


Hey Ken,

I have some growing to its been here for years I have never eaten what I have grown but I have eaten it before with eggs not bad.

But you have to boil it first to get the slime off then you dry it off and fry it. My mother in law would give me instructions on planting anything; doesn't matter what your planting, dig a big hole and bury it, and it usually worked !

[StackerKen]

Cool Zap. My wife has always grown different cactus and succulents.
I recently told her, we are not going to buy or start anymore plants that do not produce food. So she came up with edible cactus ::)

I figure we could put them in the Juicer...if nothing else.
It's Spose to have lots of nutrition.

[zap]

Yep, and they say you can eat the fruit/make jelly with it too, use tongs to pick it and run it thru a fire to get the stickers off.

[Saul Mine]

Prickly pear is a popular accent in central Arizona, but apparently very few people know it makes a wonderful jelly or candy. The tribes have been eating the pears for over 400 years. After several years of hunting I finally found a recipe:

Prickly Pear Jelly

Makes 6 1/2 pints

2 1/2 cups prickly pear juice
3 Tbsp lemon or lime juice
1 package powdered pectin
3 1/2 cups sugar

1 quart of fruit makes about 2 1/2 cups of juice. Pick the fruit with a fork or tongs. Wash under running water, then use a brush to clean. Spines left on the fruit will soften during cooking and will be strained out later. Steam until fruit is tender and soft. Mash and strain using a jelly bag or fine sieve. Do not add water. Set aside to allow juice to settle. For clear jelly do not use the portion with sediment.

In a sauce pan measure out 2 1/2 cups juice, add 1 package of powdered pectin, and bring mixture to a fast boil stirring constantly. Add lemon or lime juice and sugar. Bring to a hard boil (cannot be stirred down with a spoon) and boil for 3 minutes. The timing is important to get the mixture to jell properly. Remove from heat, skim and pour into hot canning jars leaving 1/2 inch space. Wipe jar rims and seal lids. Process 10 minutes in a boiling water bath.