THE CACTUS PEAR 19 



also very favorable. Even the joints of the plant 

 are made into pickles that, in the case of some 

 varieties, are regarded as having a flavor equal to 

 that of the cucumber. Most varieties, however, 

 have a mucilaginous quality that is objectionable. 

 This, of course, refers to the tissues of the plant 

 itself, not to the fruit. 



It has been said that the cactus fruit in point 

 of juiciness and texture is suggestive of a melon. 

 Some people have compared its flavor to that of 

 the Japanese persimmon or the cantaloupe. In 

 other varieties the flavor suggests the raspberry. 



But, as already suggested, there is no standard 

 of comparison that gives a clear conception of 

 the taste of the fruit. 



The one conspicuous drawback is that the cac- 

 tus fruit has been filled with seeds. In the case 

 of some of the wild varieties, the seeds are large 

 and especially hard, but even these are habitually 

 swallowed by the people who eat the fruit. The 

 improved varieties have seeds not larger than 

 those of the tomato, although a little harder, and 

 they may be swallowed with impunity. 



I have never known of anyone being injured 

 by eating the cactus fruit in any quantity. 



It goes without saying that I have long had in 

 mind to remove the seeds from the fruit of the 

 perfected varieties of cactus fruit. Something 



