FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
CACTUS JUICE
Berzok, Lindsa Murray. 2005. American Indian Food. Food in American History. Greenwood Press, Westport, Connecticut.
In the Southwest in the dry season, pulpy, juicy cacti often provided liquid refreshment. The fruit, fleshy leaves and joints of the pulp of the barrel cactus stem, the young stems of the agave and yucca as well as other dessert plants.
