Eating the Opuntia berry
In a sorbet with citrus juice, a fruit salad with honey and cinnamon, reduced to a syrup and added to a variety of alcoholic and non alcoholic beverages, however you prefer them, these brightly colored seasonal blooms of the Opuntia aren’t just good, they’re really good for you, and in Mohave County you can find them everywhere!.
September is the hight of the season for these large prickly pear cactus berries. In the market they will have been cleaned of their fine cactus needles but if you are picking your own use metal tongs and gloves to handle them. Prickly pear berries, also known as tunas, from the Opuntia cactus are vibrant, nutrient-rich fruits with a sweet-tart flavor, perfect for a variety of dishes.
It takes 6 to 12 prickly pears to yield about 1 cup of juice. Wash them in a sink full of cool water, stirring them with a large spoon or put them in a colander and swirl them around under running water for about four minutes, being careful not to bruise them. You can also singe them over an open flame with kitchen tongs to remove the nasty little barbs.
Cutting off both ends of the berry and throw them away. Slice the prickly pear the long way. Cut away the skin. What you will be left with is the flesh, which is loaded full of edible seeds. Eat it as is, or liquify it by pulsing it in a blender or food processor. Extract the juice by putting the slurry into a fine mesh sieve and pushing it through. Or, just put the whole berry in your food processer, then strain the slurry through an old pillow case. Let the juice settle and pour off the top into a pitcher, leaving behind most of the sediment.
Alternatively, wash and dry the berries, then freeze them in plastic zipper bags. After a couple of days, remove the berries and dump them into a strainer or colander placed over a large bowl. Freezing softens the fruit and when thawed the juice will easily flow into the bowl.
Here are four tasty recipes you can make with prickly pear berries, leveraging their unique taste and vivid magenta hue:
Prickly Pear Jelly
Harvest 2-3 pounds of ripe prickly pear berries (red or purple), wearing gloves to avoid spines. Peel, chop, and simmer with a splash of water until soft (about 20 minutes). Strain through cheesecloth to extract juice, discarding seeds and pulp. Combine 4 cups juice, 1 package pectin, ¼ cup lemon juice, and 4 cups sugar in a pot. Boil until it reaches 220°F, then pour into sterilized jars. Seal and process in a water bath for 10 minutes. This jelly is perfect on toast or as a glaze for meats. Yield: ~5 half-pint jars.
Prickly Pear Sorbet
Blend 2 cups peeled and de-seeded prickly pear berries with ½ cup sugar, 1 tablespoon lime juice, and ¼ cup water until smooth. Strain to remove any remaining seeds. Chill the mixture for 1 hour, then churn in an ice cream maker for 20-25 minutes until creamy. Freeze for 2 hours before serving. This refreshing, vibrant sorbet is ideal for hot Arizona days. Serves 4.
Prickly Pear Margaritas
Juice 1 pound of peeled prickly pear berries (about 1 cup juice after straining). Mix ½ cup juice, 2 oz tequila, 1 oz triple sec, 1 oz lime juice, and 1 tablespoon agave syrup in a shaker with ice. Shake and strain into a salt-rimmed glass over ice. Garnish with a lime wedge. The drink’s vivid color and sweet-tart kick make it a crowd-pleaser. Makes 2 cocktails.
Prickly Pear Fruit Salad
Peel and dice 1 cup prickly pear berries. Toss with 1 cup diced mango, 1 cup pineapple chunks, ½ cup sliced strawberries, and a drizzle of honey. Add a sprinkle of chopped mint for freshness. This colorful salad highlights the berries’ juicy texture and pairs well with their mild sweetness. Serves 4 as a side.
Prickly Pear BBQ Sauce
Simmer 1 cup peeled, pureed prickly pear berries with ½ cup ketchup, ¼ cup apple cider vinegar, 2 tablespoons molasses, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, and a pinch of chili powder for 15 minutes until thickened. Blend until smooth. This tangy-sweet sauce is excellent for grilling chicken or ribs, adding a Southwestern flair. Makes ~2 cups.