Wednesday, October 27, 2010
prickly pear juice
here in the high desert, the deep magenta fruit of the prickly pear cactus - called a tuna in spanish - is especially abundant this year, so we tried making juice for the first time ever. step one: harvest tuna very carefully using tongs (they have lots of tiny thorns, or glochids) step two: cut the fruits in half lengthwise and scoop out flesh with a grapefruit spoon or melon baller. step three: place flesh in a pot in the sun oven or on top of the stove with a little water, let cook down for an hour or so. step four: press pulp thru a food mill. step five: put back in the sun oven for another hour with some sugar (we used some mexican brown sugar). step six: enjoy over pancakes or ice cream, mixed with kombucha or in a margarita, or any other way you might use a wonderful sweet-tart berry-flavored syrup!