Opuntia echios Opuntia echios Opuntia echios is a species of plant in the Cactaceae family. It is endemic to the Galápagos Islands (Ecuador) and is commonly known as the Galápagos prickly pear, but there are five other species of prickly pears that also are endemic to the archipelago ("O. galapageia", "O. helleri", "O. insularis", "O. megasperma" and "O. saxicola"). There are five varieties of "Opuntia echios", each with a different appearance and distribution: "Opuntia echios" var. "echios" on the islands of Santa Cruz, Baltra, Daphne Major and South Plaza, "Opuntia echios" var. "barringtonensis" on Santa Fe, "Opuntia echios" var. "gigantea" near Academy
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