Thanks to all who responded--I think Susan's right. Maybe we just don't see the pods often enough on the vine to identify them easily, but the ones in the links look just like the ones I saw. The Annonas have leathery skin and a more solid feel than this did. It makes sense that it would have feathery seeds inside rather than something with high water content. The only photos I could find of Matelea seed pods online didn't have leaves that looked like this, or the same shape and texture. Again, thank you all for responding--this forum is terrific!

As with many of the "traditional" drinks of Mesoamerica, there are no hard and fast rules since each region would probably have their own version. So, be guided by the below and experiment. The worst that can happen is it sours and you through it away. IRT Tibicos, if you want to try using this, you should be able to get it online. Just Google it and you will see the large number of hits. Colonche is a sweet, fizzy beverage produced in Mexico by fermenting the juice of the fruits of the prickly pear cacti - mainly Opuntia species. The procedure for preparing colonche is essentially the same as has been followed for centuries. The cactus fruits are peeled and crushed to obtain the juice, which is boiled for 2-3 hours. After cooling, the juice is allowed to ferment for a few days. Sometimes old colonche or tibicos may be added as a starter. Tibicos are gelatinous masses of yeasts and bacteria, grown in water with brown sugar. They are also used in the preparation of tepache. Tibicos, also known as "bulgaros," are compact, gelatinous masses, with a white or yellowish color. The form and size varies. Tibicos are made up of water, bacteria and yeasts. Tibicos are consumed in many households as a refreshing beverage of low alcoholic content. In recent years, its consumption has increased dramatically, due to the popularity of Tepache made from Tibicos, a beverage frequently attributed with weight-losing properties. You might also be interested in this link: http://www.homebrewtalk.com/f14/fermented-cactus-juice-134965/ about Tiswin. Finally, try this jelly recipe (and note well the comment about pectin boxes): 2 1/2 cups prickly pear cactus juice 1/2 cup lemon juice 5 cups sugar 1 box of powdered pectin (18 teaspoons (6 TBS) -note that not all pectin brands contain the same amount in a box, so measure it out to make sure) Hard boil cactus fruit juice, pectin and lemon juice for 3 minutes. Hard boil means the point at which the brew still bubbles even when you stir it. Add sugar and bring back to a hard boil for 2 minutes or until the jell point is reached. Put in 8 ounce canning jars, seal and heat process for 10 minutes. We followed the canning instructions on the Ball website for high-acid foods. Peter

This spring, thousands of these insects emerged from last year's fruit on a prickly pear cactus in my yard. Any ideas what they might be? My apologies for the poor quality of picture.

Unfortunately my computer isn't able to transmit photos at present- the closest looking cactus is a cereus montrose only the base is single and limbs come out about 10 inches high from base--the same looking gnarls but blooms are not like a night blooming cereus. Loraine