Tuesday, September 30, 2008

Prickly Pear

Interrupting my seemingly never-ending back-log of Californian restaurant reviews, my gf picked up a couple of prickly pears at the Reading Terminal Market the other day. I've never really paid much attention to them before, but seeing them now, prickly pears are certainly intriguing little buggers. They are the fruit of cacti and apparently sometimes even still have little spines that you can prick yourself with, so be careful with them.

Despite their exterior looking like a boring old potato dipped in food coloring, inside they're surprisingly bursting with a deep magenta color. Somewhat similar to pomegranate, they've got a bunch of pulp covered seeds, but while edible, the seeds are bloody hard as rocks.

You can also eat the flesh all the way up to the peel. The fruit flavor is an interesting blend of watermelon, pear, kiwi and a flowery, almost potpourri taste.

I've include a link to WikiHow for further info, as well as a video of some random video blogger dude hunting them in the wild and devouring them back at his home. But like Elise's post here, I'm curious, does anyone cook with these things and if so, what kind of stuff do you make?


Renegade Health

1 comment:

  1. I use them for drinks. Put them through a food mill to separate seeds from flesh, put resulting pulp through blender. Use as base for margaritas. I've also used the juice in sorbets.

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