The fruit of the cactus is called cactus fruit; it is sweet, juicy, and can be eaten directly.

The fruit of the cactus is generally just called cactus fruit, though it has several local nicknames that vary slightly from place to place. The type that fruits most often and is most commonly eaten is the prickly pear cactus and its relatives; the fruit is oval, and when ripe the skin turns red, purple, or yellow, with clusters of tiny spines on the surface, giving it a very distinctive look.

Cactus fruit is juicy, with flesh ranging from pink to deep purple, and a flavor that is sweet with a hint of tartness. The flesh contains many small, hard seeds, which can be chewed up directly when eaten fresh, or the fruit can be blended into juice and filtered before drinking. The fruit contains vitamins, dietary fiber, and natural pigments, and the betalain in the red flesh is often used as a natural coloring ingredient.

In terms of uses, besides being eaten fresh, cactus fruit is often processed into juice, jam, jelly, fermented enzyme drinks, or frozen treats, with a uniquely distinctive flavor. In coastal areas such as Penghu, it is a representative local specialty, and many regional foods have been developed from it. In recent years, some farmers have also cultivated edible cactus varieties specifically, developing the fruit and tender stems into various products, giving this drought-tolerant crop more value.

When picking and eating cactus fruit, the most important thing to watch out for is the tiny spines. It is best to wear thick gloves when harvesting, and before eating, you can first brush off the clusters of spines on the surface, then peel the skin to get the flesh. In addition, there are many kinds of cacti, and not all fruits are edible, so when you come across one in the wild, be sure to confirm the species first and do not pick and eat it at random.