"Bob (this one)" > wrote in message
...
> Olivers wrote:
>
> > Arri London extrapolated from data available...
> >
> >
> >>
> >>JE Anderson wrote:

<snippage>
> > In the Mexican culinary cuboard, the cactus pad, nopal (or nopalitos,
> > little strips thereof) are certainly as popular as the tuna (once you
get
> > past the spines). Vaguely "green-beanish" in flavor, available cnnned
(in
> > jars) but much better fresh, they make a fine vegetable and useful salad
> > stretcher.
>
> But nopales share that one unfortunate characteristic of okra. I like
> to decide when I'm going to swallow my food. I don't like it when the
> food is slippery enough to decide for itself.
>
> I know the fruit as cactus pear or prickly pear. Had my wife and
> daughter both taste for the first time a while back. Both equally not
> thrilled. I sorta like them
>
> Pastorio

Thanks to you both for the information - I love this newsgroup as I learn
something from it every week.

Janet