Tunas from a prickly pear cactus that I snatched in a hurry yesterday. They come in several colors but I prefer the red fleshed ones for sweetness and texture. Once you learn a few tricks, you can avoid the glochids, (those irritating and almost invisible pinprick thorns that embed themselves in your fingers). The fruit has the crystalline texture of watermelon and a deep beautiful color that will stain other foods. I fill Dutch babies with the puree, combine it with scallops for ceviche, make jellies and syrup for prickly pear margaritas. With soaring temperatures here, these will be used for an icy cold and rose red agua fresca.
Posted on: Mon, 01 Sep 2014 18:59:09 +0000
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