Opuntia pinkavae pinkavae" show that they are not the same taxon. Bottom line in this is that "Opuntia pinkavae" remains an accepted name with no synonyms. Opuntia pinkavae Opuntia pinkavae, common names Bulrush Canyon prickly-pear or Pinkava's pricklypear, is a species of cactus known only from northern Arizona and southern Utah. It grows in sunny locations in grasslands, on the edges of pinyon-juniper woodlands, on sandy or limestone soils. It was named for Dr. Donald Pinkava, professor emeritus at Arizona State University in Tempe. He studied "Opuntia" for many years. The species is one of the smaller members of the group, rarely
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