Ever tasted a prickly pear? Me neither. Not until recently. Even during my three trips to Mexico, where prickly pears (called nopales in Spanish) are all over the place, it never occurred to me to try one.
Prickly pears really are part of a cactus plant. They come in a rainbow of colors from orange, yellow and green to fuchsia and even red. The exterior is a bit unappealing, as one might expect from a cactus fruit, and the skin is inedible. The seeds within the fruit will break a tooth, and are best extracted.
From a nutritional standpoint, prickly pears are loaded with Vitamin C, magnesium, potassium, B-vitamins, calcium, copper and antioxidant compounds.
When I finally got around to eating a prickly pear for the first time, I was filled with uncertainty over how I could make it work in a recipe. The color was fantastic, just look at that deep pink hue in the photos. But it was like eating a sweet beet. And I like beets! But this was...earthy. Not the flavor I normally look for in a dessert, or a fruit for that matter! Hoping to balance that earthiness, I tried heightening the sweetness factor. I achieved the best results when using orange and lime juices combined with raspberries. Simple syrup in place of the orange juice and other berry varieties also work well.
Even with these added ingredients, the unique prickly pear flavor is distinct, particularly on the first bite. But in a "hmm, this is interesting" kind of way. After the second and third bites, the flavors blend a bit more and you wind up thinking "wow, this is really good!"
If you have yet to try a prickly pear yourself, I encourage you to pick a few up. They are available in both North and Latin America. Summer (now!) is your best bet for locating them in the States.
{Follow me on Instagram for more healthy recipe inspiration!}
Prickly pears really are part of a cactus plant. They come in a rainbow of colors from orange, yellow and green to fuchsia and even red. The exterior is a bit unappealing, as one might expect from a cactus fruit, and the skin is inedible. The seeds within the fruit will break a tooth, and are best extracted.
From a nutritional standpoint, prickly pears are loaded with Vitamin C, magnesium, potassium, B-vitamins, calcium, copper and antioxidant compounds.
When I finally got around to eating a prickly pear for the first time, I was filled with uncertainty over how I could make it work in a recipe. The color was fantastic, just look at that deep pink hue in the photos. But it was like eating a sweet beet. And I like beets! But this was...earthy. Not the flavor I normally look for in a dessert, or a fruit for that matter! Hoping to balance that earthiness, I tried heightening the sweetness factor. I achieved the best results when using orange and lime juices combined with raspberries. Simple syrup in place of the orange juice and other berry varieties also work well.
Even with these added ingredients, the unique prickly pear flavor is distinct, particularly on the first bite. But in a "hmm, this is interesting" kind of way. After the second and third bites, the flavors blend a bit more and you wind up thinking "wow, this is really good!"
If you have yet to try a prickly pear yourself, I encourage you to pick a few up. They are available in both North and Latin America. Summer (now!) is your best bet for locating them in the States.
{Follow me on Instagram for more healthy recipe inspiration!}
Ingredients:
Popsicles:
3 medium size prickly pears
3/4 cup fresh berries of choice
juice of 1 lime
1/2 cup orange juice or 1/2 cup simple syrup**
**Simple Syrup:
1/2 cup water
1/2 cup granulated sugar
Directions:
Add the water and sugar to a saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves. Remove from heat and allow the syrup to cool.
Slice off both ends of the pears, then cut each pear in half. Peel the skin off of each halve and place the pulp in a blender. Add the berries. Puree until smooth, then pour into a mesh sieve lined bowl. Use the back of a spoon to stir and press the pulp through the sieve. Stir in the lime and orange juices, or simple syrup if using. Pour into the popsicle molds, freezing for at least 2 hours.
Yield: 4-6 popsicles
Popsicles:
3 medium size prickly pears
3/4 cup fresh berries of choice
juice of 1 lime
1/2 cup orange juice or 1/2 cup simple syrup**
**Simple Syrup:
1/2 cup water
1/2 cup granulated sugar
Directions:
Add the water and sugar to a saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves. Remove from heat and allow the syrup to cool.
Slice off both ends of the pears, then cut each pear in half. Peel the skin off of each halve and place the pulp in a blender. Add the berries. Puree until smooth, then pour into a mesh sieve lined bowl. Use the back of a spoon to stir and press the pulp through the sieve. Stir in the lime and orange juices, or simple syrup if using. Pour into the popsicle molds, freezing for at least 2 hours.
Yield: 4-6 popsicles
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