A prickly fruit commonly refers to the fruit of the prickly pear cactus, which is a fruit produced by the Opuntia genus of cactus. This fruit, also known as cactus fig, Indian fig, or "tuna," grows on flat, paddle-like cactus pads and is covered with tiny, hair-like spines called glochids that can be painful if handled improperly. Despite its intimidating exterior, the fruit inside is bright, juicy, and sweet. The flavor is often described as a blend of watermelon, kiwi, and bubblegum with a subtly floral sweetness. The fruit comes in various colors such as deep red, magenta, golden yellow, lime green, and orange. It is nutritious, rich in fiber, antioxidants, vitamin C, magnesium, potassium, and calcium. Prickly pears have been used for centuries by Indigenous peoples of the Americas both for food and for medicinal purposes. The plant is well adapted to arid climates and can tolerate a range of temperatures, even extreme cold in some species. The edible fruit is commonly eaten raw, turned into juice, or used in jams, cocktails, and various dishes, especially in Mexican cuisine. The pads of the cactus, called nopales, are also edible and used in cooking. In summary, prickly fruit generally refers to the sweet, edible fruit of the prickly pear cactus with a prickly exterior but a delicious and healthy interior. It is valued for its taste and nutritional benefits and has various culinary and medicinal uses.