Relatively unknown outside of its native range in Mexico, the xoconostle is a close relative of the much more common Prickly Pear/Nopal Cactus. Its appearance is very similar to that of the Prickly Pear, but it tends to be smaller and more compact in shape. The skin of the fruit ranges from pale green to yellow to dark pink, and has a dull, waxy appearance to it versus the bright sheen of other cactus pears.
Inside, the xoconostle differs considerably from other cactus pears. The seeds are compacted into a relatively small cluster at the center, held in a small amount of juicy red pulp. The seed cluster is surrounded by a layer of thick, translucent yellow flesh that is absent in the other commercially available prickly pears. This flesh is primarily what is eaten, and it has a tart, citrus-like flavor that lends itself to many of the same applications as lemon and lime. The red pulp is also edible and tastes a bit like watermelon, only milder (so I guess it would be more accurate to say it tastes like water). The seeds are technically edible as well, but are very hard and not particularly enjoyable to chew on.
As we mentioned, xoconostle are not a particularly common fruit in the US, especially outside of Texas and the Southwest. However, it is stocked in some Hispanic markets, specialty produce vendors, and the occasional mainstream supermarket (here in the Chicago area, we regularly find them available at Tony’s Fresh Market locations). Dried xoconostle products are sometimes available online.
Usage
In the kitchen, the xoconostle will be at home in most places where citrus works, or anywhere you want a pop of bright tartness. Traditionally, they are added fresh to salsas and pico de gallo, cubed and added to soups and stews, or caramelized and served as a condiment over seafood and other dishes. We’ve also seen them sliced and dried (both sweetened and unsweetened), made into jam, and used for making agua fresca. Thin slices of fresh xoconostle make an interesting addition to salads. And (from personal experience) they are exceptional when halved and tossed on the grill.
Preparation
To prep a xoconostle for use, I find the easiest way to start is to trim off both ends, and then slice the fruit in half. Next, scoop out the seeds and pulp (if you have a use for this, great, but most often this will be discarded). From there, use a small, sharp paring knife (I find the type with a downward-curving tip work best) and carefully cut just below the thin outer skin, working your way around the entire cut edge of the fruit. That should largely free the skin from the flesh. To fully remove it, lift the skin along one of the edges where you originally sliced the xoconostle in half, then use your knife to carefully cut loose any sections that are still attached. This may sound like a time consuming process, but it actually goes very quickly once you have gotten a few under your belt.
Substitutes
Unfortunately, there is nothing else we know of that makes an adequate substitute for xoconostle. While there are plenty of options for adding tart flavor to dishes, none of them come close to replacing the texture of this fruit. If you want to make a recipe that calls for xoconostle, your only recourse is to track some down.
