Opuntia engelmannii particular, classified the fruits by color, time of ripening, and how well they kept in storage. "Opuntia engelmannii" is cultivated as an ornamental plant, for use in drought tolerant gardens, container plantings, and natural landscaping projects. Master Gardeners of the University of Arizona Pima County Cooperative Extension — "Opuntia engelmannii" Opuntia engelmannii Opuntia engelmannii is a prickly pear common across the south-central and Southwestern United States and northern Mexico. It goes by a variety of common names, including cow's tongue cactus, cow tongue prickly pear, desert prickly pear, discus prickly pear, Engelmann's prickly pear, and Texas prickly pear in the
Opuntia (seedless) cultivars are also available. In Mexico, prickly pears are often used to make appetizers, soups, and salads through entrees, vegetable dishes, and breads to desserts, beverages, candy, jelly, or drinks. 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. "Opuntia ficus-indica" has been introduced to Europe, and flourishes in areas with a suitable climate, such as the south of France and southern