Opuntia elata

Opuntia elata is a species of cactus found in Bolivia, Paraguay, southern Brazil, northern Argentina, and Uruguay.

Description

A subtropical cactus native to Argentina, growing below 500 m elevation. The plant produces edible fruit that can be used fresh or processed.

This description is brief — help expand it

Edible Uses

Fruit - raw. The purplish-red, club-shaped fruit is up to 60mm long. The tender young stem segments of various species are often cooked as a vegetable. Known as ‘nopals’ in Mexico, where they are a common ingredient in numerous dishes, they can be eaten raw or cooked, used in marmalades, soups, stews and salads. The most commonly used species are Opuntia ficus-indica and Opuntia matudae, although the stems of almost all Opuntia species are edible.

Traditional Uses

The flesh of the fruit can be used for soups, salads, breads, candies,jellies and drinks.

This uses section is brief — help expand it

Medicinal Uses

We have no specific information on medicinal uses for this species, but the following notes are likely to apply universally to Opuntia species and other related genera. The flesh of tender young stem segments can be applied as a poultice to reduce inflammation. The mucilage and soluble fibre found in the flowers and stem segments have been shown to help control blood-sugar levels associated with adult-onset diabetes. There is clinical evidence that the soluble fibre in the stem segments helps reduce blood cholesterol levels.

Known Hazards

The plant has numerous minutely barbed glochids - these are barbed spines that are usually small to minute and are very sharp and brittle. The glochids are very easily dislodged when the plant is touched and can penetrate the skin where, because of their barbs, they become stuck and are very difficult to see and remove. They can cause considerable irritation and discomfort. Opuntia species can contain quite high levels of oxalic acid, especially in older parts of the plant. Perfectly alright in small quantities, foods containing oxalic acid should not be eaten in large amounts since it can lock-up other nutrients in the food, especially calcium, thus causing mineral deficiencies. The oxalic acid content will be reduced if the plant is cooked. People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition.

Distribution

It is a subtropical plant. In Argentina it grows below 500 m above sea level.

Where It Grows

Africa, Argentina, Brazil*, Paraguay, South Africa, South America*, Southern Africa, Uruguay,

Cultivation

This species has become an invasive wed in areas such as the Mediterranean and Australia.

Nutrition

Synonyms

Also Known As

Arumbeva-da-campanha

References (7)

• Brack, P., et al, 2020, Frutas nativas do Rio Grande do Sul, Brasil: riqueza e potencial alimentício. Native fruits of Rio Grande do Sul, Brazil: richness and potential as food. Rodriguésia 71: e03102018.
• Brazil: Biodiversity for Food and Nutrition. http://www.b4fn.org/countries/brazil/
• Coradin, L. et al (Eds), 2011, Especies Nativas da Flora Brasileira de Valor Economico Atual ou Potencial. Brasilia MMA. p 184
• Hunter, D., et al, 2019, The potential of neglected and underutilized species for improving diets and nutrition. Planta (2019) 250:709-729
• Ruiters-Welcome, A. K., 2019, Food plants of southern Africa. Ph.D. thesis. Univ. of Johannesburg p 41

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