The effect of variety, ripening stage and plantation region on the chemical and technological properties of yellow-orange and red cactus pear (prickly pear) fruits were studied. Some chemical and technological properties of cactus pulps were evaluated during frozen storage for 12 months. In this study, some products were processed from cactus pear and then evaluated. The prcessed juice had good keeping quality during storage for 6 months either at room or fridge temperature. A prickly pear sheets from the yellow-orange pulp were prepared with diffferent ratios of sugar. The prepared sheets with 2 and 3% sugar were the best organoliptically. Cactus corn or rice-based extrudates were prepared using different ratios of concentrated yellow-orange or red prickly pear pulp. Cactus pulp extremly enhanced the sensory properties of rice extrudtes, espicially at low ratios of cactus. Cactus ice cream was evaluated also for some properties. The rheological properties of cactus pear pulps and cactus products were evaluated. Organoliptically, all cactus products (juice, dried sheet, cactus cereal-based extrudates and ice cream) were accepted.

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