Xoconostle is the term for the acidic, sour-tasting fruit of certain prickly pear cacti, primarily Opuntia joconostle, native to the central and southern highlands of Mexico. Unlike the sweet tunas (prickly pear fruits) of other Opuntia species, xoconostles are characterized by their tart flavor, a thick outer rind, and a seedy, mucilaginous interior.
The name derives from Nahuatl: xococ meaning "sour" and nochtli meaning "prickly pear." Xoconostles are used in Mexican cuisine both raw and cooked, commonly in salsas, stews such as mole de olla, or as a souring agent in traditional dishes. They are also preserved through drying or pickling.
