from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Any of various cacti of the genera Nopalea or Opuntia, including the prickly pear and similar species.
- n. The fleshy, oval, edible pad of such a cactus.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A prickly pear cactus from the genus Opuntia, especially Opuntia cochinellifera.
from the GNU version of the Collaborative International Dictionary of English
- n. A cactaceous plant (Nopalea cochinellifera), originally Mexican, on which the cochineal insect feeds, and from which it is collected. The name is sometimes given to other species of Cactaceæ.
from The Century Dictionary and Cyclopedia
- n. One of several cactaceous plants which support the cochineal-insect. See cochineal, Nopalea, and Opuntia.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. cactus having yellow flowers and purple fruits
- n. any of several cacti of the genus Nopalea resembling prickly pears
The edible nopal is actually the young, tender branch of a prickly pear plant.
The nopal is a versatile and healthy vegetable both cooked and green.
(The nopal is the cactus-like plant with roundish flat appendages full of stickers).
The nopal is a food source with a thousand - and-one uses, and a staple of the
Her team has focused on the prickly pear cactus, or nopal, which is widely found in dry regions of Mexico, the western U.S., and the
Students in the program spend two to 2½ hours each morning observing techniques, learning about ingredients such as nopal cactus and chiles mecos, and participating in the preparation of regional favorites like mole poblano and chiles en nogada.
The "nopal" or prickly pears have been rooted up, as well as most of the vines and figs. A few young nopals have been planted, and some preparation made for experiments in cochineal.
"nopal" was the most common, and bore delicious, juicy and refreshing fruit.
There are also tables where townspeople line up to buy regional treats such as empanadas - pastry turnovers stuffed with sweetened condensed milk, freshly made panela cheese and a sweet made from tuna, the fruit of the nopal or prickly pear cactus.
Don't forget the sweets, many of them made with the cactus fruits, biznaga and xoconoxtle, abundant in the Bajío, as are the nopal paddles incorporated into a wide variety of dishes from soup to tacos.