In a small area of the Sonoran Desert only from southwestern Arizona to western Sonora, Mexico. On south-facing, hot, sunny slopes from 1,000 to 3,500 feet. Instead of having a central stem, however, a cluster of 5 to 20 slender branches grow from a point at ground level and curve gracefully upward.
Fruits lose their spines at maturity, opening to display an edible red pulp.
This fruit has provided a food source to Native Americans for centuries. The pulp can be eaten as is, made into jelly or fermented into a beverage.