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  #1 (permalink)   Report Post  
Gareth Evans
 
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Default "Cactus Fig"

Hi,

I just bought four of these things in my local supemarket. Label says
Cactus Fig grown in Mexico."
They are about three inches long, shaped like an egg and have clearly had
spikes removed from them.
I was intrigued...
What do I do with them?
Any suggestions?

--
Gareth Rowan
www.toocountry.co.uk
{ o}===:::/TOO COUNTRY\:::==={o }


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James A. Finley
 
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"Gareth Evans" > wrote in message
...
> Hi,
>
> I just bought four of these things in my local supemarket. Label says
> Cactus Fig grown in Mexico."
> They are about three inches long, shaped like an egg and have clearly had
> spikes removed from them.
> I was intrigued...
> What do I do with them?
> Any suggestions?
>
> --
> Gareth Rowan
> www.toocountry.co.uk
> { o}===:::/TOO COUNTRY\:::==={o }
>
>

It is the fruit of the prickly pear cactus. In Mexico it is called a "tuna".
A Google search on "cactus fruit" turned up 153,000 results.

Jim


  #3 (permalink)   Report Post  
krusty kritter
 
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>From: "Gareth Evans"

>I just bought four of these things in my local supemarket. Label says Cactus

Fig grown in Mexico."(snip description)

"Cactus figs" are an example of a truly authentic Mexican food, but the Moors
of North Africa were probably eating them (or letting their goats eat them)
thousands of years ago...

I don't think you could get any more "authentic" in Mexican cooking than to
prepare and eat something that grows wild in Mexico and which was eaten by the
Mexican Indians, for the last 500 years, at least...

Many other traditional "Mexican" dishes are actually attempts by the criollos
to reproduce *Spanish cuisine* while lacking many of the spices and ingredients
that would have been available in Spain, but which couldn't be obtained in
Mexico...

Prickly pear is a native of north Africa which may have been brought to Spain
by the Moors and then imported into the New World by the Spanish colonists...

It spreads over southern California hillsides, pushing out the native
vegetation, like the other plant pests from Europe and Asia which most
Californians ignore or simply assume are native plants...

>What do I do with them?

Any suggestions?

Depends upon how adventurous you are. Do you have a burro or a goat to feed
them to? Animals don't mind a few thorns in the tongue...

If eaten raw while ripe, they are reasonably sweet and have seeds to spit
out...

And, you might look up recipes for "nopalitos" or even "tuna" which is a
Spanish word for cactus...

I remember seeing a Mexican-American family in Griffith Park, throwing rocks at
something on a cliff above them.
I stopped to see if they were throwing rocks at a rattlesnake and asked what
they were doing. One of the rock throwers said that they were just "trying to
get the tuna..."

I once stopped alongside the highway with a bunch of fellow bikers and picked a
prickly pear, peeled it, and ate it like you would any fruit picked off a tree
to prove how macho I was...

But I failed to remove every single one of the thorns and got one stuck in my
lip...








# * 0 * #
^



  #4 (permalink)   Report Post  
Dani
 
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Taken from: http://www.theepicentre.com/Recipes/xcactus.html :




Ensalada de Nopalitos (Cactus Salad)

Green Beans or chayote can be substituted if cactus is not available.

a.. 3 cups cooked nopaoles
b.. 3 tbsp chopped white onion
c.. 1/2 cup chopped cilantro
d.. 1/2 tsp dried Mexican oregano
e.. 2 tbsp fresh lime juice or vinegar

The Topping
f.. 3 tomatoes, sliced
g.. 1/3 cup chopped cilantro
h.. 1/3 cup crumbled queso fresco or añejo or monterey jack cheese
i.. 1/3 cup purple onion rings
j.. 3 canned chiles jalapeños en escabeche, cut into quarters
lengthwise
k.. 1 avocado, peeled and sliced (optional)
l.. romaine lettuce for the side of the serving platter
1.. Mix the nopalitos with the next four ingredients and set aside to
season for 30 minutes. Stir well and adjust seasoning.
2.. Spread the nopalitos over the platter about 1 1/2 inches deep.
Decorate with the tomatoes slices and top with cilantro, cheese, onion
rings, chile strips, and slices of avocado (if used).
3.. Overlap the romaine leaves around the edges of the platter and
serve at room temperature.




Looks to be a cactus salad. I've had nopalitos before - but that was in a
restaurant in Arizona.
Dani


"Gareth Evans" > wrote in message
...
> Hi,
>
> I just bought four of these things in my local supemarket. Label says
> Cactus Fig grown in Mexico."
> They are about three inches long, shaped like an egg and have clearly had
> spikes removed from them.
> I was intrigued...
> What do I do with them?
> Any suggestions?
>
> --
> Gareth Rowan
> www.toocountry.co.uk
> { o}===:::/TOO COUNTRY\:::==={o }
>
>







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"Cactus Fig"-epilogo2.gif  
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  #5 (permalink)   Report Post  
Dani
 
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Taken from: http://www.theepicentre.com/Recipes/xcactus.html :




Ensalada de Nopalitos (Cactus Salad)

Green Beans or chayote can be substituted if cactus is not available.

a.. 3 cups cooked nopaoles
b.. 3 tbsp chopped white onion
c.. 1/2 cup chopped cilantro
d.. 1/2 tsp dried Mexican oregano
e.. 2 tbsp fresh lime juice or vinegar

The Topping
f.. 3 tomatoes, sliced
g.. 1/3 cup chopped cilantro
h.. 1/3 cup crumbled queso fresco or añejo or monterey jack cheese
i.. 1/3 cup purple onion rings
j.. 3 canned chiles jalapeños en escabeche, cut into quarters
lengthwise
k.. 1 avocado, peeled and sliced (optional)
l.. romaine lettuce for the side of the serving platter
1.. Mix the nopalitos with the next four ingredients and set aside to
season for 30 minutes. Stir well and adjust seasoning.
2.. Spread the nopalitos over the platter about 1 1/2 inches deep.
Decorate with the tomatoes slices and top with cilantro, cheese, onion
rings, chile strips, and slices of avocado (if used).
3.. Overlap the romaine leaves around the edges of the platter and
serve at room temperature.




Looks to be a cactus salad. I've had nopalitos before - but that was in a
restaurant in Arizona.
Dani


"Gareth Evans" > wrote in message
...
> Hi,
>
> I just bought four of these things in my local supemarket. Label says
> Cactus Fig grown in Mexico."
> They are about three inches long, shaped like an egg and have clearly had
> spikes removed from them.
> I was intrigued...
> What do I do with them?
> Any suggestions?
>
> --
> Gareth Rowan
> www.toocountry.co.uk
> { o}===:::/TOO COUNTRY\:::==={o }
>
>







Attached Thumbnails
"Cactus Fig"-epilogo2.gif  
Attached Images
 


  #6 (permalink)   Report Post  
Dani
 
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From: http://www.recipegoldmine.com/vegnopalitos/veg109.html

Nopalitos (Little Cacti)
3/4 pound nopal cactus paddles
2 tablespoons olive oil
1 jalapeño chile, seeded and minced
1 medium onion, chopped
3 tomatoes, chopped
1/2 teaspoon salt, or to taste
1 tablespoon vinegar

Remove thorns from the cactus paddles and cut them into strips about 2
inches long by 1/4 inch wide. Boil the cactus paddles until they are soft
and the texture is much like that of cooked bell pepper.

Heat a saucepan over moderate heat. Add olive oil, jalapeño chile and
onion. Cook until the onion is soft but not browned. Turn the heat to low.
Add tomatoes, cooked cactus paddles and salt. Simmer, uncovered, for 30
minutes, adding the vinegar for the last 5 minutes of cooking.

Serves 4.




This is more like the dish I had.

Dani


"Gareth Evans" > wrote in message
...
> Hi,
>
> I just bought four of these things in my local supemarket. Label says
> Cactus Fig grown in Mexico."
> They are about three inches long, shaped like an egg and have clearly had
> spikes removed from them.
> I was intrigued...
> What do I do with them?
> Any suggestions?
>
> --
> Gareth Rowan
> www.toocountry.co.uk
> { o}===:::/TOO COUNTRY\:::==={o }
>
>



  #7 (permalink)   Report Post  
Dani
 
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From: http://www.recipegoldmine.com/vegnopalitos/veg109.html

Nopalitos (Little Cacti)
3/4 pound nopal cactus paddles
2 tablespoons olive oil
1 jalapeño chile, seeded and minced
1 medium onion, chopped
3 tomatoes, chopped
1/2 teaspoon salt, or to taste
1 tablespoon vinegar

Remove thorns from the cactus paddles and cut them into strips about 2
inches long by 1/4 inch wide. Boil the cactus paddles until they are soft
and the texture is much like that of cooked bell pepper.

Heat a saucepan over moderate heat. Add olive oil, jalapeño chile and
onion. Cook until the onion is soft but not browned. Turn the heat to low.
Add tomatoes, cooked cactus paddles and salt. Simmer, uncovered, for 30
minutes, adding the vinegar for the last 5 minutes of cooking.

Serves 4.




This is more like the dish I had.

Dani


"Gareth Evans" > wrote in message
...
> Hi,
>
> I just bought four of these things in my local supemarket. Label says
> Cactus Fig grown in Mexico."
> They are about three inches long, shaped like an egg and have clearly had
> spikes removed from them.
> I was intrigued...
> What do I do with them?
> Any suggestions?
>
> --
> Gareth Rowan
> www.toocountry.co.uk
> { o}===:::/TOO COUNTRY\:::==={o }
>
>



  #8 (permalink)   Report Post  
Dani
 
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And here they are candied at
http://www.recipegoldmine.com/swcandy/swcandy5.html :



Candied Nopalitos (Nopalitos en almíbar)
2 cups granulated sugar
1 cup water
4 young cactus paddles, all spines removed

Bring water and sugar to a boil over medium to medium-high heat.

Meanwhile cut clean nopalitos into 1 x 3-inch pieces or into small shapes
with a cookie cuter. Rinse the nopalitos under cold water until the
mucous-like substance that can be seen along cut portions disappears. Add
the nopalitos to the boiling syrup, turn the heat down until it is just a
bare simmer, and cook for 15 minutes.

With tongs, remove the nopalitos to a plate and spoon some syrup over them.
Serve with coffee and dessert after a meal.



MMMMMMMMMMMMMMMMMMMMMmmmmmmmmmmmmmmmmmmmmmmmm!

Dani

"Gareth Evans" > wrote in message
...
> Hi,
>
> I just bought four of these things in my local supemarket. Label says
> Cactus Fig grown in Mexico."
> They are about three inches long, shaped like an egg and have clearly had
> spikes removed from them.
> I was intrigued...
> What do I do with them?
> Any suggestions?
>
> --
> Gareth Rowan
> www.toocountry.co.uk
> { o}===:::/TOO COUNTRY\:::==={o }
>
>



  #9 (permalink)   Report Post  
Dani
 
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Default

And here they are candied at
http://www.recipegoldmine.com/swcandy/swcandy5.html :



Candied Nopalitos (Nopalitos en almíbar)
2 cups granulated sugar
1 cup water
4 young cactus paddles, all spines removed

Bring water and sugar to a boil over medium to medium-high heat.

Meanwhile cut clean nopalitos into 1 x 3-inch pieces or into small shapes
with a cookie cuter. Rinse the nopalitos under cold water until the
mucous-like substance that can be seen along cut portions disappears. Add
the nopalitos to the boiling syrup, turn the heat down until it is just a
bare simmer, and cook for 15 minutes.

With tongs, remove the nopalitos to a plate and spoon some syrup over them.
Serve with coffee and dessert after a meal.



MMMMMMMMMMMMMMMMMMMMMmmmmmmmmmmmmmmmmmmmmmmmm!

Dani

"Gareth Evans" > wrote in message
...
> Hi,
>
> I just bought four of these things in my local supemarket. Label says
> Cactus Fig grown in Mexico."
> They are about three inches long, shaped like an egg and have clearly had
> spikes removed from them.
> I was intrigued...
> What do I do with them?
> Any suggestions?
>
> --
> Gareth Rowan
> www.toocountry.co.uk
> { o}===:::/TOO COUNTRY\:::==={o }
>
>



  #10 (permalink)   Report Post  
Dani
 
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I found this website too. It gives you all the information you ever wanted
about nopales: http://www.gourmetsleuth.com/nopalitos.htm

Enjoy!
Dani


"Gareth Evans" > wrote in message
...
> Hi,
>
> I just bought four of these things in my local supemarket. Label says
> Cactus Fig grown in Mexico."
> They are about three inches long, shaped like an egg and have clearly had
> spikes removed from them.
> I was intrigued...
> What do I do with them?
> Any suggestions?
>
> --
> Gareth Rowan
> www.toocountry.co.uk
> { o}===:::/TOO COUNTRY\:::==={o }
>
>





  #11 (permalink)   Report Post  
Dani
 
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Default

I found this website too. It gives you all the information you ever wanted
about nopales: http://www.gourmetsleuth.com/nopalitos.htm

Enjoy!
Dani


"Gareth Evans" > wrote in message
...
> Hi,
>
> I just bought four of these things in my local supemarket. Label says
> Cactus Fig grown in Mexico."
> They are about three inches long, shaped like an egg and have clearly had
> spikes removed from them.
> I was intrigued...
> What do I do with them?
> Any suggestions?
>
> --
> Gareth Rowan
> www.toocountry.co.uk
> { o}===:::/TOO COUNTRY\:::==={o }
>
>



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James A. Finley
 
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Default


"Dani" > wrote in message
...
> I found this website too. It gives you all the information you ever wanted
> about nopales: http://www.gourmetsleuth.com/nopalitos.htm
>
> Enjoy!
> Dani
>
>
> "Gareth Evans" > wrote in message
> ...
> > Hi,
> >
> > I just bought four of these things in my local supemarket. Label says
> > Cactus Fig grown in Mexico."
> > They are about three inches long, shaped like an egg and have clearly

had
> > spikes removed from them.
> > I was intrigued...
> > What do I do with them?
> > Any suggestions?
> >
> > --
> > Gareth Rowan
> > www.toocountry.co.uk
> > { o}===:::/TOO COUNTRY\:::==={o }
> >
> >

>
>

Keep In mind that the original poster asked about the fruit, not nopales.

Jim


  #13 (permalink)   Report Post  
David Wright
 
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On Mon, 18 Oct 2004 16:34:40 GMT, "Dani" > wrote:

>I found this website too. It gives you all the information you ever wanted
>about nopales: http://www.gourmetsleuth.com/nopalitos.htm
>
>Enjoy!
>Dani


FYI, Dani, nopales are from the cactus paddles, not the fruit. The
fruits are called either "pears" or "tuna," (Spanish).

David
  #14 (permalink)   Report Post  
Rolly
 
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"Dani" > wrote in message >.. .
> I found this website too. It gives you all the information you ever wanted
> about nopales: http://www.gourmetsleuth.com/nopalitos.htm
>
> Enjoy!
> Dani



Here is another nopales webpage with pictures of growing, havesting,
preparing and cooking: http://rollybrook.com/nopales.htm
  #15 (permalink)   Report Post  
David Wright
 
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On 18 Oct 2004 15:21:11 -0700, (Rolly) wrote:

>Here is another nopales webpage with pictures of growing, havesting,
>preparing and cooking:
http://rollybrook.com/nopales.htm

Good for you, Rolly, I always enjoy your posts. But what about saying
something about the OP's question about the fruit, not the nopales?

David


  #18 (permalink)   Report Post  
Dani
 
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Oops! Can't find much on the fruit, really. All I get are nopales and
nopalitos..

Dani

Oh well......................



"James A. Finley" > wrote in message
...
>
> "Dani" > wrote in message
> ...
> > I found this website too. It gives you all the information you ever

wanted
> > about nopales: http://www.gourmetsleuth.com/nopalitos.htm
> >
> > Enjoy!
> > Dani
> >
> >
> > "Gareth Evans" > wrote in message
> > ...
> > > Hi,
> > >
> > > I just bought four of these things in my local supemarket. Label says
> > > Cactus Fig grown in Mexico."
> > > They are about three inches long, shaped like an egg and have clearly

> had
> > > spikes removed from them.
> > > I was intrigued...
> > > What do I do with them?
> > > Any suggestions?
> > >
> > > --
> > > Gareth Rowan
> > > www.toocountry.co.uk
> > > { o}===:::/TOO COUNTRY\:::==={o }
> > >
> > >

> >
> >

> Keep In mind that the original poster asked about the fruit, not nopales.
>
> Jim
>
>



  #19 (permalink)   Report Post  
Dani
 
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Oops! Can't find much on the fruit, really. All I get are nopales and
nopalitos..

Dani

Oh well......................



"James A. Finley" > wrote in message
...
>
> "Dani" > wrote in message
> ...
> > I found this website too. It gives you all the information you ever

wanted
> > about nopales: http://www.gourmetsleuth.com/nopalitos.htm
> >
> > Enjoy!
> > Dani
> >
> >
> > "Gareth Evans" > wrote in message
> > ...
> > > Hi,
> > >
> > > I just bought four of these things in my local supemarket. Label says
> > > Cactus Fig grown in Mexico."
> > > They are about three inches long, shaped like an egg and have clearly

> had
> > > spikes removed from them.
> > > I was intrigued...
> > > What do I do with them?
> > > Any suggestions?
> > >
> > > --
> > > Gareth Rowan
> > > www.toocountry.co.uk
> > > { o}===:::/TOO COUNTRY\:::==={o }
> > >
> > >

> >
> >

> Keep In mind that the original poster asked about the fruit, not nopales.
>
> Jim
>
>



  #20 (permalink)   Report Post  
Gareth Evans
 
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There's a lot more on Nopales and Nopalitos out there than there is on the
fruit...I'm gonna try peeling them, griddling them and making a salad of
some sort...I'll report back!

Thanks for all the input, everyone!

"Gareth Evans" > wrote in message
...
> Hi,
>
> I just bought four of these things in my local supemarket. Label says
> Cactus Fig grown in Mexico."
> They are about three inches long, shaped like an egg and have clearly had
> spikes removed from them.
> I was intrigued...
> What do I do with them?
> Any suggestions?
>
> --
> Gareth Rowan
> www.toocountry.co.uk
> { o}===:::/TOO COUNTRY\:::==={o }
>
>





  #21 (permalink)   Report Post  
Gareth Evans
 
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There's a lot more on Nopales and Nopalitos out there than there is on the
fruit...I'm gonna try peeling them, griddling them and making a salad of
some sort...I'll report back!

Thanks for all the input, everyone!

"Gareth Evans" > wrote in message
...
> Hi,
>
> I just bought four of these things in my local supemarket. Label says
> Cactus Fig grown in Mexico."
> They are about three inches long, shaped like an egg and have clearly had
> spikes removed from them.
> I was intrigued...
> What do I do with them?
> Any suggestions?
>
> --
> Gareth Rowan
> www.toocountry.co.uk
> { o}===:::/TOO COUNTRY\:::==={o }
>
>



  #22 (permalink)   Report Post  
Shirley Ward
 
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I made jelly from them one year. They required twice the "normal" amount of jell; much sugar; and this is not a good way to use them unless you add other flavored ingredients. I felt the jelly was tasteless. The jelly in jars was beautiful, but I would never do it again as it was labor intensive getting the "pricklies" off as well as they stain everything they touch.

I did use them for "coloring" margaritas (one jar was partially used). Local restaurant here in Phoenix serves Prickly Pear Margaritas and I was trying to copy them.

Shirley in AZ
  #23 (permalink)   Report Post  
Shirley Ward
 
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I made jelly from them one year. They required twice the "normal" amount of jell; much sugar; and this is not a good way to use them unless you add other flavored ingredients. I felt the jelly was tasteless. The jelly in jars was beautiful, but I would never do it again as it was labor intensive getting the "pricklies" off as well as they stain everything they touch.

I did use them for "coloring" margaritas (one jar was partially used). Local restaurant here in Phoenix serves Prickly Pear Margaritas and I was trying to copy them.

Shirley in AZ
  #24 (permalink)   Report Post  
David Wright
 
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On Tue, 19 Oct 2004 18:58:17 GMT, "Shirley Ward"
> wrote:

>... I would never do it again as it was labor intensive getting the "pricklies" off.


>Shirley in AZ


As a sidebar, I taught school in a small town in south Texas in the
early '60s. All the ranchers I knew had what they called "pear
burners." These were flame-thrower-type tools that they used to burn
the spines off of prickly pear cactus and their fruits so cattle could
eat them during periods of drought when there wasn't much graze
otherwise available.

Also, I seem to remember that one of Senator Proxmire's Golden Fleece
awards once went to the National Science Foundation for awarding a
grant to researchers at Texas A&I (now called Texas A&M, Kingsville)
to investigate breeding spineless prickly pear cactus. I think he
withdrew the "award" when he learned that prickly pear paddles
(nopales) were a valid food resource in south Texas.

David
  #25 (permalink)   Report Post  
Ernie
 
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Krusty,
Some varieties of prickley pear are native to the Americas.
Ernie

"krusty kritter" > wrote
> Prickly pear is a native of north Africa which may have been brought to

Spain
> by the Moors and then imported into the New World by the Spanish

colonists...




  #26 (permalink)   Report Post  
David Wright
 
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On Wed, 24 Nov 2004 05:12:40 GMT, "Ernie"
> wrote:

>Krusty,
>Some varieties of prickley pear are native to the Americas.
>Ernie


Exactly. I wonder where kk got his or her information.

http://www.shgresources.com/tx/symbols/plant/

David

P.S. Tunas are in our grocery stores now in San Antonio, Texas (to
distinguish between here and the various San Antonios in New Mexico.)

David

>"krusty kritter" > wrote
>> Prickly pear is a native of north Africa which may have been brought to

>Spain
>> by the Moors and then imported into the New World by the Spanish

>colonists...
>


  #27 (permalink)   Report Post  
Shirley Ward
 
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What to do with "tunas"? I have a bunch on my cactus in the back yard, but they are slowly falling off.

SW in AZ
  #28 (permalink)   Report Post  
Shirley Ward
 
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What to do with "tunas"? I have a bunch on my cactus in the back yard, but they are slowly falling off.

SW in AZ
  #29 (permalink)   Report Post  
David Wright
 
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On Thu, 25 Nov 2004 18:59:38 GMT, "Shirley Ward"
> wrote:

>What to do with "tunas"? I have a bunch on my cactus in the back yard, but they are slowly falling off.
>
>SW in AZ


You could make jelly with them.

BTW, what is that 558 thingie that's hanging on to the bottom of your
message. I don't trust it, so I'm not going to click on it.

David

  #30 (permalink)   Report Post  
BillB
 
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On Mon, 06 Dec 2004 21:42:20 GMT, David Wright wrote:

> BTW, what is that 558 thingie that's hanging on to the bottom of your
> message. I don't trust it, so I'm not going to click on it.


It's 558 bytes worth of inline HTML and duplicates the message text
in case you want to read the same message using a web browser. As
you use Agent, you can view the HTML safely by typing <Control>-R or
using Agent's menu (click on Message => Show Raw Message). If you
double click on the HTML icon, a window should pop up providing some
information, and asking you if you want to launch, save or copy the
HTML text. In this case the text contains:

> ------=_NextPart_000_0059_01C4D2E6.6F410660
> Content-Type: text/html;
> charset="iso-8859-1"
> Content-Transfer-Encoding: quoted-printable
>
> <!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN">
> <HTML><HEAD>
> <META http-equiv=3DContent-Type content=3D"text/html; =
> charset=3Diso-8859-1">
> <META content=3D"MSHTML 6.00.2900.2523" name=3DGENERATOR>
> <STYLE></STYLE>
> </HEAD>
> <BODY bgColor=3D#ffffff>
> <DIV><FONT face=3DArial size=3D2>What to do with "tunas"?&nbsp; I have a =
> bunch on my=20
> cactus in the back yard, but they are slowly falling off.</FONT></DIV>
> <DIV><FONT face=3DArial size=3D2></FONT>&nbsp;</DIV>
> <DIV><FONT face=3DArial size=3D2>SW in AZ</FONT></DIV></BODY></HTML>
>
> ------=_NextPart_000_0059_01C4D2E6.6F410660--




  #31 (permalink)   Report Post  
Orchidguy
 
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one dish I do with prickly pear fruit (tuna) is to make a colorful sauce for
grilled chicken.
1/2 cup white wine
1/2 cup orange juice
sugar to taste
1 or 2 Cactus fruit peeled and cut up
mix above , simmer for 20-30 mins , and thicken with a slurry of corn
starch.
Good cooking!
Todd
"David Wright" > wrote in message
...
> On Thu, 25 Nov 2004 18:59:38 GMT, "Shirley Ward"
> > wrote:
>
> >What to do with "tunas"? I have a bunch on my cactus in the back yard,

but they are slowly falling off.
> >
> >SW in AZ

>
> You could make jelly with them.
>
> BTW, what is that 558 thingie that's hanging on to the bottom of your
> message. I don't trust it, so I'm not going to click on it.
>
> David
>



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