THE CACTUS PEAR 17 



VARIOUS USES OF THE FRUIT 



The juice of the crimson variety of the cactus 

 fruit is a brilliant carmine color that makes it 

 very valuable for coloring ices, cakes, and con- 

 fectionery. It is not only absolutely harmless 

 but positively nutritious and beneficial, and is 

 sure to gain popularity; taking the place of the 

 artificial dyes that are now used so extensively, 

 some of which are of doubtful wholesomeness. 



In Mexico the crushed fruit of the cactus after 

 peeling and having the seeds strained out is 

 sometimes cooked and dried and made into little 

 loaves weighing from one to two pounds each. 



These cakes have a rich, sweet, honeylike 

 flavor, to which the Mexicans are very partial. 

 If carefully made, they are very appetizing and 

 wholesome. Indeed, they constitute an impor- 

 tant article of food, and are considered a luxury, 

 having the qualities of a nutritious confection. 



Cactus fruit, indeed, is in high repute in many 

 tropical countries, being in some regions re- 

 garded as of especial value in renal diseases. 



Relatively large proportions of salts of mag- 

 nesia, soda, potash, and lime in the fruit, in read- 

 ily assimilable form, have been supposed to give 

 it particular value, especially for residents of the 

 tropics. The effect on the digestive organs is 



