The fruits of most prickly pears are edible and sold in stores under the name “tuna.” Prickly pear branches (the pads) are also cooked and eaten as a vegetable. They, too, are sold in stores under the name “Nopalito.” Because of the glochids, great care is required when harvesting or preparing prickly pear cactus. Both fruits and pads of the prickly pear cactus are rich in slowly absorbed soluble fibers that may help keep blood sugar stable.
Tasty products from the prickly pear cactus. Shop here!
We sell Cheri’s Jams and more here at Desert Dove.
3 ounces tequila blanco
1 1/2 ounces lime juice
2 ounces prickly pear syrup
Kosher salt and turbinado sugar, for garnishing the glass
Kumquats and lime peels, for garnish
Combine the tequila, Cointreau, lime juice and pear syrup in a cocktail shaker. Shake vigorously to incorporate. Wet the rim of a margarita glass and dip into salt and sugar mixture. Pour margarita into glass over ice. Garnish with a kumquat and a curled piece of lime peel.
3 prickly pears
2/3 cup sugar
1/3 cup butter
1/2 teaspoon cinnamon
2 tablespoons lemon juice
Gather large ripe fruit.
Wash and slit to remove seeds.
Preheat oven to 325- 350 degrees.
Spread fruits in a single layer in a buttered 8 inch pan.
Combine sugar, cinnamon, and butter and mix well with fingers.
Add lemon juice and stir well with a spoon.
Sprinkle mixture evenly over fruits.
Bake 30- 35 minutes and serve warm with cream.