Cactus refers to two very different and distinct parts of a cactus plant: the cactus pear and cactus pad. The cactus pear, also called prickly pear, is the large, egg-shaped berry of the cactus plant. Its prickly skin ranges in color from green to deep magenta, and its pulp, dotted with black seeds, is yellow-green to gold. It has a melonlike aroma and mild, sweet flavor. Erroneously referred to as leaves, the cactus pads, or nopales, are succulent but crunchy, with a flavor that resembles both asparagus and bell peppers.

• Prickly pears are most often eaten raw, or they can be cut up for fruit salads.
• Prickly pear pulp may be used for beverages and jams.
• Cactus pads, or nopales, mix well in vegetable side dishes, may be battered and deep fried, and combine especially well with scrambled eggs.

Prickly pears are available in large supermarkets and produce markets from autumn through spring. Cactus pads are available year-round, but they are more tender and juicy in the spring. Canned nopalitos, which are cactus pads chopped or cut into strips, are available pickled or packed in water.

Prickly pears should have a deep, even color and yield slightly to pressure. Cactus pads should be small, firm and green with no signs of wrinkling.

Ripen prickly pears at room temperature until soft and then store in the refrigerator up to one week. Refrigerate cactus pads, tightly wrapped in plastic, for up to a week.

The sharp spines of prickly pears are removed before shipping, but the fibrous spines remain in the skin. If these spines become embedded in your skin, they are difficult to remove so it's best to hold the fruit by the ends or wear protective gloves. Cut a slice from each end with a sharp knife. Peel prickly pears using a paring knife or a vegetable peeler. Some cooks suggest scoring the skin from end to end, gripping the skin between the blade of the paring knife and your thumb, and carefully pulling it off. Cut the pulp into slices and remove the seeds. Serve prickly pears chilled.

Use a paring knife or a vegetable peeler to remove the spines and "eyes" from the nopales and to trim the outside edges. Chop or cut them into strips. Although they can be eaten raw, cactus pads are best if steamed or simmered until tender.