Prickly Pear Cactus Recipes

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PRICKLY PEAR CACTUS



Prickly Pear Cactus image

I first came across grilled/BBQ nopales (cactus paddle) through a good friends father who was originally from Mexico. At first eating a cactus paddle was an odd concept to me (my first thought was Ouch!). Once the needles are removed :) and it is BBQ/grilled it becomes soft but crunchy and is slightly tart. I love it as a side...

Provided by Tessa Pasquill

Categories     Other Side Dishes

Time 25m

Number Of Ingredients 4

6 cactus pads (needles removed)
3 Tbsp olive oil, extra virgin
salt and pepper to taste
sugar to taste

Steps:

  • 1. For a sweeter taste use sugar instead of the salt and pepper.
  • 2. Combine oil, salt/pepper or sugar
  • 3. Place the cacti pads on the grill or BBQ for 10 minutes on each side. While on the grill/BBQ brush each side of the cactus pad with the oil mixture. Serve straight away.

TUNA ( PRICKLY PEAR CACTUS FRUIT ) JELLY



Tuna ( Prickly Pear Cactus Fruit ) Jelly image

A gorgeously colored, flavorful jelly. This recipe does not double well. It also calls for liquid pectin, but powdered seems to jell a little better. While this recipe is written in a relatively old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Categories     Fruit

Time 40m

Yield 12 half pints

Number Of Ingredients 4

3 lbs ripe prickly pears, enough to yield 3 and 1/4 cups juice from cooked fruit (cactus fruit or tunas)
1 (3 ounce) bottle liquid pectin
2 lemons, juice of
8 cups sugar

Steps:

  • Pluck the fruit from the cactus with a long handled fork or tongs.
  • Put on rubber gloves to protect your hands: wash fruit under running water, then use a brush to clean (spines left on the fruit will soften during the cooking process and should come off after the fruit is strained).
  • Place in stockpot with about a cup of water.
  • Stir until boiling, cover pan and simmer until tender and soft.
  • Mash cooked fruit and strain using cheesecloth, a jelly bag or a fine sieve; set aside for juice to settle (for very clear jelly, do not use the portion containing sediment).
  • Measure sugar into a separate pan.
  • Bring juice and pectin just to boil, stirring constantly, and begin to add sugar slowly with constant stirring, taking about 5 minutes to add sugar, and keeping juice nearly at a boil.
  • Then bring to a rolling boil and boil for three minutes longer.
  • Remove from heat, let stand a few seconds, skim, pour quickly into jars and seal while hot.
  • Process for ten minutes in a boiling water bath.

Nutrition Facts : Calories 565.1, Fat 0.6, SaturatedFat 0.1, Sodium 7.1, Carbohydrate 144.9, Fiber 4.3, Sugar 133.3, Protein 0.9

PRICKLY PEAR CACTUS MARGARITA



Prickly Pear Cactus Margarita image

I had this drink in Tucson and talked the bartender into sharing the recipe with me.

Provided by Shannon Lindell

Categories     World Cuisine Recipes     Latin American     Mexican

Time 10m

Yield 1

Number Of Ingredients 6

coarse salt as needed
2 fluid ounces tequila
2 fluid ounces sweet and sour mix
1 fluid ounce triple sec
1 fluid ounce lime juice
1 fluid ounce prickly pear syrup

Steps:

  • Pour salt into a small plate. Wet the rim of a margarita glass and dip rim into salt.
  • Fill a cocktail shaker with ice; pour tequila, sweet and sour mix, triple sec, lime juice, and pear syrup over ice. Cover shaker and shake drink; strain into prepared margarita glass.

Nutrition Facts : Calories 422.9 calories, Carbohydrate 56.3 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 3.1 mg, Sugar 52.1 g

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