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How many ways can one eat prickly pear ice cream…? I have only begun to explore this question.
Last week Bob and I went to the Farmer’s Market. As the weather is starting to head towards Fall, we are finding it much more enjoyable to mosey around the marketplace. There was a vendor that was selling Prickly Pear Popsicles and the raw fruit too. So we decided to buy some. We actually had no idea on what to do with or how to prepare them, but we always have Google! :) Bob really got excited reading about the preparation because it involved a torch!
This fruit is also called Cactus pear, Tuna fruit, Indian figs and Mission cactus. Good-quality Prickly Pear is egg-shaped and has yellow to magenta coloring depending on the variety. Ripen prickly pears at room temperature. The small seeds are edible, but the rind is not. Be careful of spines that were not removed. Prickly Pears are low in Saturated Fat, and very low in Cholesterol and Sodium. They’re also a good source of Calcium and Potassium, and a very good source of Dietary Fiber, Vitamin C and Magnesium.
I never in my life saw a natural color that was so vibrant! What a gorgeous shade it is, don’t you agree?!!
- While holding the fruit with tongs or with a knife stuck into the end, remove needles from the pear by burning them off with a small hand torch. This is very important! The small needles on the fruit are very painful if they get under your skin. So handle carefully.
- After the needles are burnt off, cut the fruit in half and scoop out the seeds and flesh, then put them in the blender.
- Blend the flesh and seeds in the blender for about 40 seconds. Pour the mixture into a nut bag or a mesh screen to separate the seeds and pulp from the juice. Discard the seeds.