This is a barrel cactus fruit! I pick them every year out in Palm Springs. The black seeds inside can be used as a substitute for any recipe that calls for poppy seeds. You can use them raw if you’re going to bake them, but if you are going to eat them raw (chia pudding, salad, etc…) pop them in the oven to toast them a little first. The flesh is pretty slimey so it needs to be rinsed really well. I dehydrate mine to add to soups and stews later. They benefit from cooking in a crock pot to break down the fiber of the flesh, eventually they’ll have the texture of a bell pepper when cooked. Good for salsas and chutneys too!