Prickly pears, also known as tuna in Spanish, are the fruit found on nopales, (these are cactus paddles, also edible, make an amazing salad). Tunas come in either red or green they can be found at both Casa Lucas and Chicos Produce, on 24th St. off of Alabama. The outside skin contains spines so please be careful. The interior is lined with small seeds. Your blender should have no problem breaking these down, but strain your water for any little bits that may have lingered. Enjoy!!
makes 2 quarts
1½ lb. tunas (prickly pears), purple or green
8 c. cold water, or to taste
1 c. superfine sugar, or to taste
Peel your tunas (prickly pears), halve them and throw them into the blender with a couple of the cups of water; purée until smooth.
Strain through a sieve into a pitcher to remove the seeds and pulp. Stir in remaining water and sugar.
Adjust water (and/or serve it over ice) and sugar amounts to suit your tastes.
Prickly Pear Margarita
makes 4 margaritas
Mexican lime wedges
1 cup tequila
1 cup fresh prickly pear water
1/3 cup fresh-squeezed lime juice (from Mexican limes)
1/2 cup Cointreau
On a small plate spread salt. With lime wedges moisten rim of 6 ounce glasses. Dip glasses into salt. Place glasses into freezer to chill.
In a pitcher combine tequila, fresh prickly pear water, lime juice and Cointreau. Remove glasses from freezer and serve margarita mixture over ice. Garnish with lime slices.