My verdict: The flesh of the xoconostle is a little sweet and very tart—more tart than I like. I had Leann put a couple of these in a green smoothie. The result was still tart, but not overwhelmingly so. You could also try adding this to a lemonade. My experience with xoconostles wasn't good enough to merit buying them again unless I try a recipe that specifically calls for them.
 Both are hispanicizations of the Aztec word, xoconōchtli, which is derived from Náhuatl xococ "acidic", "bitter", "sour" and nōchtli "prickly pear fruit".
 See other varieties here.
 Read my review of green tunas here.
 If you buy these at a store, the glochids have usually been rubbed off. If you pick these yourself, then you should wear thick leather gloves and use them to brush off the glochids.
 A Mexican friend of mine showed me that running your glochid-ridden hands through your hair will remove them a lot faster than using fingernails or tweezers. If you have glochids in your lips and tongue, you may have to resort to something unpleasant...
 This consists of spinach, bananas, water, and any other fruits (e.g. grapes, limes, etc.) that we feel like throwing in.