On the heels of my last post Prickly Pear Cactus Fruit , I’ve learned a little more about this desert fruit. Its outer skin range in color from light green to purple-red, and its flesh ranges from a light yellow-green, to deep golden, to red.
Cut off ends a little less than a centimeter in. Then make a slice from one end to the other only going through the top layer/peel as if you were going through the skin of an orange. Now dig your fingers between the slice and peel down around the fruit. The fruit will separate pretty easily from the peel. Once you get the hang of this it’s pretty easy to avoid the clusters of globins (we call em “picas” cause it picas your hands like spicy jalapenos).
Using gloves is another option to avoid getting pricked by the pear and when handling it.
The recipe is simple to make, has an absolutely beautiful color, is subtle in taste, and refreshing. The inside of a prickly pear is scattered with black seeds. When making this drink, I peeled the pear cactus and roughly cut it into big chunks, then added the chunks, seeds included, to the blender. However, you could de-seed it first, otherwise blend and strain the juice through a strainer to catch all the seeds and seed particles.
Prickly Pear Cactus Juice
Double or triple this recipe to make a punch bowl or pitcher of this refreshing drink.
2 red prickly pear cactus, washed, peeled, cut into large chunks (with seeds)
1 1/2 cups filtered water
2 tablespoons lime juice, fresh squeezed
2 tablespoons agave , or to taste
Blend all ingredients in a blender. Pour the juice through a strainer to remove any seeds and seed particles.
Serve at room temperature or chilled. Garnish with a wedge of lime.