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Definition of Xoconostle

Xoconostle is a prickly pear-like fruit of a variety of cactus, it has a sour taste and is used in the preparation of different dishes. This fruit from cactus plants is consumed especially in Mexico, they are cultivated in this country for that purpose.

In areas such as Guanajuato and Queretaro are popular preparations with Xoconostle where spicy sauces, broths and vegetables are added. In the Mexican territory different varieties can be found that are distinguished by their color and flavor. There are white, green, yellow, red, pink with purple and orange.

In those places their names will depend on the color they have, for example, a green xoconostle is known as cuaresmeño, a pink one is called rosa de Castilla and the red ones are commonly called sangre de toro (bull’s blood).


  1. ● Pitayo xoconostle
  2. ● Stenocereus stellatus
  3. ● Joconostle
  4. ● Joconoxtle
  5. ● Pitahaya
  6. ● Pitahaya
  7. ● Pitaya
  8. ● Pitaya agria
  9. ● Pitaya de agosto
  10. Pitaya red
  11. ● Pitaya de mayo
  12. ● Pitaya joconoxtle
  13. ● Shoconochtle
  14. ● Tunillo
  15. ● Xoconostliro
  16. ● Rathbunia stellata
  17. ● Lemaireocereus stellatus and
  18. ● Cereus stellatus.

ORIGIN OF Xoconostle

Like most ancient Mesoamerican terms, xoconostle comes from Nahuatl, where xococ has a meaning of “sour” and nochtl is tuna. This specific fruit comes from the variety of cactus called Opuntia Joconostle and its translation from Nahuatl is “sour tuna”.

It is part of the Mexican cuisine, it is important for them because they use it in food and as an alternative medicine. It is also of great ecological importance due to its resistance to drought and great adaptation to sudden changes in climate, contributing to soil formation.

The main producers of xoconostle are San Luis Potosí, Puebla, and the state of Mexico. Guanajuato, Aguascalientes, and Zacatecas are smaller producers. The main market for xoconostles is the United States.


When xoconostle is consumed, the organism will be receiving important contributions of vitamin C, antioxidants, fibers and minerals.