Tasty Texas Tunas Tonight!! (A Cactus PhotoBlog)

Hi Everybody!!  Come in and enjoy a relaxing few minutes. I snapped these photos yesterday of new buds on a prickly pear cactus. They come out pink then turn to green as they stretch! What you learn about this cactus tonight could save you if you are ever starving and have no food. This is edible and you will see some ways to prepare for consumption. It is easy to plant a single leaf and a new plant will form. A must for your edible garden. Enjoy the photostudy of the different stages of this plant. 
At the end, you have a Bonus of Deep Relaxation and relief from stress. Gentle on your mind tonight after 2 days of trotting around the globe!! Thank you for all the comments about enjoying our virtual trips! Leave a comment if you have a place to share that I can make a trip about for all of Us!

In this video, we learn one way to prepare the fruits (tunas):

The Prickly Pear Cactus

Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Core eudicots
Order:	Caryophyllales
Family:	Cactaceae
Subfamily:	Opuntioideae
Tribe:	Opuntieae
Genus:	Opuntia

http://en.wikipedia.org/wiki/Opuntia
Description

Typical habitus of an Opuntia with fruit

Prickly pears typically grow with flat, rounded cladodes (also called platyclades) that are armed with two kinds of spines; large, smooth, fixed spines and small, hairlike prickles called glochids, that easily penetrate skin and detach from the plant. Many types of prickly pears grow into dense, tangled structures.

Like all true cactus species, prickly pears are native only to the Western hemisphere; however, they have been introduced to other parts of the globe. Prickly pear species are found in abundance in Mexico, especially in the central and western regions. They are also found in the Western United States, in arid regions in the Northwest, throughout the mid and lower elevations of the Rocky Mountains such as in Colorado, where species such asOpuntia phaeacantha, Opuntia polyacantha and others become dominant, and especially in the desert Southwest. Prickly pears are also the only types of cactus found to grow natively far east of the Great Plainsstates; O. humifusa is widespread throughout southern New England and Long Island, where it can be found inNorthport, as well as throughout the northern Great Lakes states and southern Ontario, Canada. O. humifusa is also a prominent feature of the flora at Illinois Beach State Park, in Winthrop Harbor, Illinois, north of Chicago, and of Indiana Dunes State Park southeast of Chicago.

In the Galapagos Islands, there are six different species: O. echios, O. galapageia, O. helleri, O. insularis, O. saxicola, O. megasperma. These species are divided into 14 different varieties; most of these are confined to one or a few islands. For this reason, they have been described as "an excellent example of adaptive radiation".^[3] On the whole, on islands where there are tall, trunked varieties there are also giant tortoises, and islands lacking tortoises have low or prostrate forms of Opuntia.

The first introduction of prickly-pear into Australia can be definitely ascribed to Governor Philip and the earliest colonists in the year 1788. Brought from Brazil to Sydney, they remained in Sydney for 50 years, until they were brought to New South Wales to a farmer's garden in 1839. The farmer's wife gave cuttings to neighbours and friends, who planted it not only in their gardens but also as hedgerows.^[4] So began the Australian invasion that caused major ecological damage in the eastern states. They are also found in the Mediterranean region of Northern Africa, especially in the most northern nation of Africa, Tunisia, where they grow all over the countryside, and southern Europe, especially on the island nation of Malta, where they grow all over the islands, and can be found in enormous numbers in parts of South Africa, where it was introduced from South America.

Opuntia species are the most cold-tolerant of the lowland cacti, extending into western and southern Canada; one subspecies, Opuntia fragilis var.fragilis, has been found growing along the Beatton River in central British Columbia, southwest of Cecil Lake at 56° 17’ N latitude and 120° 39’ W longitude.^[5] Prickly pears also produce a fruit that is commonly eaten in Mexico, known as tuna; it also is used to make aguas frescas. The fruit can be red, wine-red, green or yellow-orange.

Charles Darwin was the first to note that these cacti have thigmotactic anthers: when the anthers are touched, they curl over, depositing their pollen. This movement can be seen by gently poking the anthers of an open Opuntia flower. The same trait has evolved convergently in other cacti (e.g. Lophophora).
As food

Captive prickly pear grown for food. The white specks are clumps of cochineal.

The fruit of prickly pears, commonly called cactus fruit, cactus fig, Indian^[6] fig or tuna in Spanish,^[7] is edible, although it has to be peeled carefully to remove the small spines on the outer skin before consumption. If the outer layer is not properly removed, glochids can be ingested, causing discomfort of the throat, lips, and tongue, as the small spines are easily lodged in the skin. Native Americans, like the Tequesta, would roll the fruit around in a suitable medium (e.g. grit) to "sand" off the glochids. Alternatively, rotating the fruit in the flame of a campfire or torch has been used to remove the glochids. Today, parthenocarpic (seedless) cultivars are also available.

Cactus figs are often used to make candies, jelly, or drinks such as vodka or lemonade.^[8][9][10]

Opuntia ficus-indica has been introduced to Europe, and flourishes in areas with a suitable climate, such as the south of France, southern Italy, Sicily, where they are referred to as fichi d'India or ficurinnia (Indian figs), along the Struma River in Bulgaria, in southern Portugal and Madeira, where they are called tabaibo, figo tunoor "Indian figs", and eastern and southern Spain, as well as Gibraltar where they are known as chumbo or higo chumbo ("chumbo fig"). In Greece, it grows in such places as Corfu and its figs are known as frangosyka(French figs) or pavlosyka (Paul's figs). The figs are also grown in Cyprus, where they are known aspapoutsosyka or babutsa (cactus figs). The prickly pear also grows widely on the islands of Malta, where it is enjoyed by the Maltese as a typical summer fruit (known as bajtar tax-xewk, literally 'spiny figs'), as well as being used to make the popular liqueur known as bajtra. In Egypt, it is known as teen shouky. The prickly pear is so commonly found in the Maltese islands that it is often used as a dividing wall between many of Malta's characteristic terraced fields in place of the usual rubble walls. The prickly pear was introduced to Eritreaduring the period of Italian colonisation between 1890 and 1940. It is locally known there as beles and is abundant during the months of late summer and early autumn (late July through September). The beles from the holy monastery of Debre Bizen is said to be particularly sweet and juicy. In Libya, it is a popular summer fruit and called by the locals Hindi, which literally means Indian.

In Egypt, Libya, Saudi Arabia, Jordan and other parts of the Middle East, prickly pears of the yellow and orange varieties are grown by the side of farms, beside railway tracks and other otherwise noncultivable land. It is sold in summer by street vendors, and is considered a nice refreshing fruit for that season.

Tungi is the local St. Helenian name for cactus pears. The plants (Indian fig opuntia) were originally brought to the island by the colonial ivory traders from East Africa in the 1850s. Tungi cactus now grows wild and organically in the dry coastal regions of the island. Three principal cultivars of tungi grow on the island: the 'English' with yellow fruit; the 'Madeira' with large red fruit; and the small, firm 'spiny red'.

The young stem segments, usually called nopales, are also edible in most species of Opuntia. They are commonly used in Mexican cuisine in dishes such as huevos con nopales (eggs with nopal), or tacos de nopales. Nopales are also an important ingredient in New Mexican cuisine.

As medicine

Close-up image of prickly pear fruit. Apart from the large spines, note the glochids (the fine prickles, or bristles) that readily dislodge and cause severe skin irritation and eye damage.

Most species of Opuntia contain a range of alkaloids in ample quantities, notably substituted phenethylamines. While the mere presence of such compounds has been confirmed in many species without further details,^[11]they have been studied more thoroughly in others. Identified compounds of medical significance include 3-methoxytyramine,^[12] candicine,^[13] hordenine,^[14] N-methyltyramine,^[15] and tyramine.^[15] The Sicilian prickly pear contains the betalain antioxidants betanin and indicaxanthin, with highest levels in their fruits.^[16]

Some species of Opuntia have been investigated in the treatment of type II diabetes. Although one study showed a blood glucose-lowering effect of O. streptacantha,^{[17][verification needed]} another study of three other species of Opuntia (O. lasiacantha, O. velutina, and O. macrocentra) showed no such effect.^[18] Yet another study, on O. megacantha, raised concern about toxic effects on the kidney.^[19] Extracts of O. streptacanthainhibit alpha-glucosidase activity.^[20]

Indian Fig Opuntia (and probably others) might have a reducing effect on alcohol hangover by inhibiting the production of inflammatory mediators. Studies have yielded differing results, with some studies witnessing significant reductions in nausea, dry mouth, and loss of appetite, as well as less risk of a severe hangover,^[21]while others witnessing no compelling evidence for effects on alcohol hangover.^[22]

The gel-like sap of prickly pears can be used as hair conditioner.^[23]

In Mexico and the Southwest, its pulp and juice have been used to treat numerous maladies, such as wounds and inflammations of the digestive and urinary tracts.^[24]

[edit]As a intoxicant

Mexican natives have used the food for thousands of years, to make colonche, an alcoholic drink. At least two commercially important distilled spirits are produced from Opuntia fruit. In Malta, the pink herbal bajtra liqueur is made from Opuntia.^[25] A St. Helenian distillery produces the clear, more potentTungi Spirit from Indian fig opuntia cv. 'English' and 'Madeira'.

Opuntia is also added sometimes to the entheogenic drink Ayahuasca.^[26] Psychoactive compounds and derivates thereof have been confirmed in some species. These include 3,4-DMPEA,^[27] 4-hydroxy-3,5-DMPEA,^[28] and mescaline.^[29]

[edit]In dye production

Main article: Cochineal

Traditional "Zapotec nest" farming of the cochineal scale insect on O. ficus-indica,Oaxaca

Dactylopius coccus is a scale insect, from which the cochineal dye is derived. D. coccus itself is native to tropical and subtropical South America and Mexico. This type of insect, a primarily sessile parasite, lives oncacti from the genus Opuntia, feeding on moisture and nutrients in the cactus sap. The insect producescarminic acid, which deters predation by other insects. The carminic acid can be extracted from the insect's body and eggs to make the red dye.

Cochineal is primarily used as a red food colouring and for cosmetics. The cochineal dye was used by theAztec and Maya peoples of Central and North America. Produced almost exclusively in Oaxaca, Mexico by indigenous producers, cochineal became Mexico's second most valued export after silver.^[30] The dyestuff was consumed throughout Europe, and was so highly valued that its price was regularly quoted on the London and Amsterdam Commodity Exchanges.

Now, the highest production of cochineal is by Peru, the Canary Islands and Chile. Current health concerns over artificial food additives have renewed the popularity of cochineal dyes, and the increased demand is making cultivation of the insect an attractive opportunity in other regions, such as in Mexico, where cochineal production had declined again due to the scale insect having numerous natural enemies.^[31]

Apart from cochineal, the red dye betanin can be extracted from some Opuntia plants themselves.

I shot these images a few days ago on another plant. 
These Tunas are ready!

In the next vid, we see another preparation for these fruits!

We have now seen 2 ideas on how to peel this fruit. Either one is okay for eating one or two tunas.


Now, I will give you directions how to do it in quantity.
You will need:
4 large kitchen bowls
1 large stock pot, 1/2 filled with water and on the stove,boiling.
1 large kitchen tong
1 large cuttingboard
1 thin, sharp kitchen knife (for one quick easy slice down middle)
a roll of paper towels
1 colander
a vegetable brush (on stick)
kitchen glove
1 bag of ice


How to do it:


Put water in stock pot and turn on.


place 4 large bowls in line on counter, divide bag of ice among all
use pitcher to pour cool water over ice in bowls halfway up.

Over a clean sink, put your tunas (20-50) in the colander and run under tap water, drain, pour into bowl number 1 to start soaking.


Remove one at a time with tong to running water and brush with the vegetable brush. Place brushed tuna in bowl number 2. Repeat until all tunas are brushed and in bowl 2. (Discard water in bowl 1).


Drop a few tunas at a time into the boiling stockpot to blanch for about 30 seconds. Remove from pot to ice bowl 3. Repeat until all blanched tunas are in bowl 3. (Discard water in bowl 2) (Turn off stockpot and discard water).


Set up cuttingboard. Top with 2 paper towels. Put glove on left hand. Use right hand for knife. Take one tuna at a time with left hand and place on board. Slice one time through center to make halves. Peel with gloved hand as you hold skin with knife in right hand. place peeled tuna in ice bowl number 4. Repeat until all tunas are peeled and fruit is in bowl 4. (Discard peels, water in bowl 3, glove, cutting board, etc).


What remains is a bowl of processed Tasty Texas Tunas, ready for the next step! I make jelly, some make juice or wine. Your choice!

I hope you enjoyed the photostudy of the tasty Texas Tunas and that you will try to eat some! You can see the complete article about the cactus at the link provided. Also, my pages here will stay live and you can return to anyone of them at any time.


I thank you for making our Nature Blog successful with all your visits and page reads. I added the page view count at the end of the page so You can watch our blog grow. This Blog officially opened on January 1 of this year with nobody but me! Now we are up to 28 followers! The page view count went over 3700 this morning for these first three months! Remember it cost nothing to come here or to follow. This Space is a special place for us to come together and exchange information and ideas on being human and living together on Earth. I would like you to learn how to live with more Joy and Hope in your heart. We need to end Human Suffering on this Earth. A good place to start is by being good to Yourself and liking Yourself for who You Are. All of us have been born on Earth for a Reason. We did not just drop out of the sky and land here as a matter of chance. If you do not yet know your purpose, trust you will know in time. 


So our journey in tonight's bonus video is inside You. Try to feel the music and relax for just a few minutes. Make time for You.

Peace be with You
You are Loved




.....this is brendasue signing off from Rainbow Creek


O+O