That’s a pretty nice looking fruit! It might be what @Orange120OD is looking for, and us folks farther north could probably make it work with a modicum of winter protection. Out of curiousity, what part of 7b are you in? Are we talking South Carolina or Philadelphia? Or somewhere out west?
Thanks for sharing!
@manfromyard any chance she would let you take a pad or two for propagation? I’d be willing to barter for one if I could.
She gives them away every year. Now I don’t know how to package them, but I’m positive I can get some for spring.m
@manfromyard I’m no expert but I bet wrapping them in newspaper and placing them snug into a small box would be fine. My father in law brought us a native variety that was just tossed into a five gallon bucket. All we did was place them on a prepared bed and they rooted 100% all on their own. If you think of it come spring and can aquire some I’ll gladly compensate you for them.
If your willing to send me some ill pay for shipping let me know how thanks i live in northern illinois
I’m glad a saw this pop up. I didn’t think I had fruit on my cactus because they never turned from a green color. I picked a couple and cut them open. Certainly not something worth collecting for food, but they were like a sweet/tart aloe with lots of rock hard seeds. These are from southern Michigan.
Anyone familiar with this one Opuntia tuna? Is the fruit any good?
Back to the top. Harvested a bunch, and time for fall processing. Picked, steamed, and mashed to extract the juice. Put thr mash in the vitamix to blend finely. Then filtered once through a strainer, and a second time through cheesecloth.
Lot of work but I get so many requests for this jelly that Ive started giving it away for Christmas gifts. So Prickly pear jelly, prickly pear ice cream, and prickly pear curd for some cupcakes in a few days! 
