Slice the fruit (you need not skin it) into quarters and put into a pot with just enough water to cover. Bring to a boil and cook for 10 minutes. Mash with a potato masher and strain the juice and water through a colander with two layers of cheesecloth to remove the seeds and pulp. Hard boil cactus fruit …

Colonche - fermented prickly pear juice. I wasn't sure if this goes here or under tonic ferments. Supposedly colonche is alcoholic, but only mildly so. A friend of mine gave me some prickly pears, but he must have had them in the back of his truck for a week first. When I opened the box, I found the fruit half-rotten and splitting.

In a large saucepan, combine the pureed and de-seeded prickly pear cactus fruit with the applesauce. Whisk the pectin and a ½ cup sugar together in a small bowl. Once mixed well, add to the cactus fruit. Clip a candy thermometer onto the side of your …

Prickly pear mead was the first melomel I ever attempted, and it's still probably the best I've made. I cooked my fruit for about 20 minutes--never actually bringing it to a full boil. I mashed then strained and the results were wonderful. Curiously, the rich burgundy color it starts with doesn't last.

prickly pear mash. Post by pfshine » Mon Apr 30, 2012 6:00 pm ... Would be a shame to use the prickly pear fruit for a whisky. The flavor of the ripe fruit is divine. If one could get some of those flavors in a distillate it would be out of this world. I am now …

4 cups prickly pear juice (4 lb fruit) 1/2 cup lime or lemon juice. 2 1/2 cups sugar. 3 tbsp low sugar pectin (for syrup, you don't need this and you can reduce the amount of sugar, to taste) Instructions: Place empty jars in a water bath and heat until sterilized. While the water is heating, wash the fruit.

Prickly Pear Fruit (Called "tuna" in Spanish) ... Mash the fruit with a potato masher to create puree. Once you extract the Prickly Pear fruit juice or puree, you can store it in the refrigerator for up to 3-5 days, or you can freeze it for later use. …

Prickly pear flesh is slippery and can be firm, two qualities that can increase the risk. Prickly pear fruit also contains copious amounts of hard, though edible seeds which could be aspirated into the lungs. To reduce the risk, peel and mash the fruit, then strain out the seeds, which are edible but too firm, small, and difficult for babies to ...

For several years, when the children were teenagers, the Tanner family would go out to the desert and pick prickly pear fruit at the end of the summer. It was a great outing for Labor Day. The fruit was not good to eat raw, but would be used to make prickly pear jelly. ... As the fruit steams, cut the fruit with a sharp knife and mash …

All we wanted to do was pick prickly pear fruit. Last weekend I had made plans to take my daughter and drop by the campout that was organized by a bunch of the members of the AHT Forums. My daughter and I don't get out as much as we'd like, so I wanted to make it an interesting day for her. The previous week, I had stumbled across some vast ...

PRICKLY PEAR JELLY. Gather the fruit using tong and gloves. Put fruit in sink with water. Using tongs, swish in water to remove stickers. Cut fruit in half. Place in large pan. Boil until fruit is shriveled. Mash with potato masher. Strain through jelly bag or cheese cloth.

Prickly Pear Cactus Fruit (Set of 6) ... Take one fruit, peal the outside skin and mash or blend it up with a little simple syrup. The resulting juice is thick and viscous. The flavor is like watermelon. Creates a nice vivid magenta/red/blue-ish color. Wonderful in a gin martini with homemade bitters and lemon peel.

Retiring his tongs for good, Montgomery now purchases prickly pear fruit in 2,000-pound batches from Cheri's Desert Harvest in Tucson. He cools the fruit at 50 degrees for two days, just until the sugars start to break down, and uses them to make a mash with water that's been heated to 190 degrees for pasteurization.

The Opuntia lindheimeri, more commonly known as the prickly pear cactus, is a great choice for making a succulent cactus wine. This cactus grows in abundance in the American southwest and blooms a reddish purple fruit in fall, which gives off a sweet, watermelon-like essence when peeled.

Mash the fruit with a potato masher and then pour the mixture through a jelly bag. You'll have some gorgeous prickly pear juice ready to sweeten (if desired) and use in a variety of dishes. To make things even easier, though possibly a bit more rustic, just toss the fruits into a blender or food processor with some water, pulse for a few ...

Bring to a boil over high heat pushing the fruit down into the water with a spoon or masher. Boil and smash the fruit for thirty minutes. The little glochids on the fruit will dissolve in the hot water. Yes, they really, really will. Next, gently pour the mashed pears into a cheese-cloth lined container to separate the juice from the bits.

Prickly pear fruit was usually eaten fresh and raw by American Indians. Some tribes made candy and chewing gum from the fruit, or mashed the 'tunas' into a sort of applesauce. Mashed fruit was also boiled down into prickly pear syrup, juice or jelly (Davidson, 635). Excess fruit …

9 tips for harvesting and preparing prickly pear fruit Susan Billings Arizona Daily Star Aug 14, 2015 Aug 14, 2015 ... Cook in a pot till soft, mash and then …

Prickly Pear Syrup is dead easy. No skinning or burning required. Simply cover the fruits with water, bring to a boil, cover and let steep for 30 minutes or so. Mash with a potato masher, run through a food mill to remove the seeds, and then strain, strain strain.

Prickly Pear in May Close-up of prickly pear flower. Unripe fruit Ripe fruit. ... Peel the fruit then mash it up in a saucepan. Add just enough water so as to cover the pulp then boil for about ten minutes. Let the resulting juice cool a little then filter out the pulp and seeds through cheesecloth or other fine filter. This juice can be drank ...

Prickly Pear Juice Select ripe prickly pears, including a few on the green side to add pectin if making jelly. Wash and rinse. Place in a pot with 1 cup of water and cook over low heat until tender (about 20 minutes). Mash with a potato masher and strain to remove seeds and fibers. Prickly Pear Puree Wash and peel ripe prickly pears.

Probably no prickly pears now though, unless you want to visit the US or Mexico and pick some yourself There's a craft distillery here whose growth of their prickly pear brandy has outstripped local sourcing for the fruit, and their prices have had to go up accordingly. They're at the point where they're nudging farmers to grow it as a crop.

Slice down the prickly pear from the top to bottom and peel the skin off. Put the fruits in a pot and add enough water to cover. Bring to a boil. Turn off the heat and allow to steep for 30 minutes. Mash the fruit with a potato masher or, pour the contents of the pot in your high-powered blender. Blend until pureed.

3. Empty pear mash into a large enough container to mix in the additional 5 gallons water. Stir in the 6lbs of sugar until totally dissolved. 4. Allow mash to cool down to 75-80 degrees, (we let ours sit at room temperature overnight) 5. Create a simple yeast starter for 6 gallons of mash 6. Add 1/2 cup of 110-115 degree water to a sanitized ...

Prickly Pear & Cactus Figs. ... Pass mashed fruit through a sieve (using a spatula) to remove the seeds. Fruit pulp! Using a wooden spoon, make a slurry by mixing a 1/4 cup of the milk with the cornflour; combine until the cornflour is dissolved and the mixture is smooth.

Frozen fruit can be mashed and strained to remove any seeds, skin and stray thorns. The juice will go bad in just a few days so should be used immediately or refrozen. Common uses for a good prickly pear fruit harvest might be as a syrup in …

PRICKLY PEAR CACTUS AND FRUIT There are about 1,000 spe-cies of the succulent prickly pear cacti that have adapted to various climates. They are found from the Canadian rangeland to southern South America (Ribbens, 2008) and are prolific in the American Southwest states of Nevada, Arizona, Utah, and New Mexico. Prickly pear cactus

Make Prickly Pear Juice (Nopal, Nopales, Oputina, Tuna): Recently we moved to Tucson AZ, and I was struck by seeing how Prickly Pears grow all over town. Many people grow them as ornamentals in their yard; also they can be found growing wild along roadsides, in vacant lots, and in rural areas. …

Prickly pear or cactus fruit is the common name of the fruit that grows on top of the leaves of Nopales cacti. [1] Spread throughout North and South America, about 200 different species of Nopales ( Opuntia) cacti are found, all of which have some form of this prickly pear fruit, although not all varieties are edible.

Put fruit in sink with water. Using tongs, swish in water to remove stickers. Cut fruit in half. Place in large pan. Boil until fruit is shriveled. Mash with potato masher. Strain through jelly bag or cheese cloth. Bring juice and pectin to boil. Add sugar and boil to jelly stage.

Heat prickly pear fruit and juice, lemon juice and sugar or honey in a large heavy bottomed pot. I use an enamel coated cast iron pot. Bring to a rolling boil. Cook for 10 minutes stirring constantly. Sprinkle pectin over fruit mixture. Stir until …

This syrup is made by simmering boiled, mashed, and strained prickly pear fruit in sugar. Lemon is added for tartness. Use this syrup on pancakes, on top of other fruit, or in any dessert recipe ...

The fruit requires peeling and then it may be eaten fresh (just spit out the seeds) or mashed, boiled, and strained to make juice, jelly, wine, syrup, or tuna cheese (a fruit butter). Foraged tuna (fruit) and nopales (pads) from a prickly pear cactus.

Prickly pear – also known as cactus fruit, cactus fig, mission cactus, nopal, tuna, paddle cactus, or Opuntia – is a candy-sweet fruit that's native to the Western Hemisphere and has made a name for itself in a variety of cuisines over the past several millennia (via FoodPrint).The bright flavors, eye-catching shapes, and stunning colors of prickly pears make them a popular star ingredient ...

5 cups of prickly pear pulp and juice (raw method) 7 cups of sugar 1/2 cup of lemon or lime juice . 1/2 t. cinnamon 2 boxe s of powdered pectin or 2/3 cup Ultra gel. Directions: 1. Heat prickly pear fruit and juice, lemon juice and sugar in a lar ge heavy bottomed pot or enamel coated cast iron pot. Bring to a rolling boil.