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"The fruits, known locally as pitaya or Peruvian Apple, are thornless and vary in skin color from violet-red to yellow. The edible flesh is white and contains small, edible, crunchy seeds."
My son made jam from prickly pear fruit; I don't think it was worth the trouble.
PS; I have made jam, jelly, syrup, from more than a dozen things, The only TX native that is worth using is the "mexican plum". I am going to try loquat next spring. Persimmon should be OK if ripe then frozen-but too much trouble.
i remember now, i had it before, it has a wierd tartness flavor... my mum would bland it up and add honey... loquat is good, but depends what kind you get, most the ones you found in american plant store are the smaller ones, which is more or less to look at then to eat, not much meat, have to get the bigger ones, and they also need TONS of fertz to grow good fruit...
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