Opuntia oricola Opuntia oricola Opuntia oricola is a species of prickly pear cactus known by the common name chaparral prickly pear. It is native to southern California and Baja California, where it grows in coastal sage scrub and chaparral habitats. "Opuntia oricola" is a large treelike cactus often exceeding 2 meters in height. The branches are made up of rounded flat segments up to 25 centimeters long. It is covered in clusters of curved, yellowish spines usually around 2 centimeters long. The flowers are yellow, sometimes orange-tinged. The spherical fruit is purplish red on the outside, whitish and juicy inside, and up
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