Prickly pears, Opuntia phaeacantha, are the ripened fruit from the nopal cactus, and they grow in desert regions, most abundantly in the lower and warmer deserts of New Mexico and Arizona. Prickly pears are sold at Latino markets, some health food stores and well-stocked supermarkets. Prickly pear syrup is available commercially from specialty food stores. Once opened, store the commercial syrup in the refrigerator for up to 2 weeks. Recipe used with permission from Lois Frank’s Foods of the Southwest Indian Nations.
- 12 prickly pears
- 1/4 cup honey
- 1 tsp. freshly squeezed lemon juice
- Wash and cut each prickly pear into quarters, leaving skins on. Place fruit in food processor, and process until pulpy and thoroughly blended. Press liquid through fine sieve, and discard solids.
- Place prickly pear juice, honey and lemon juice in saucepan, and bring to a boil over medium-high heat. Reduce heat to low, and cook 10 minutes, or until mixture thickens. Remove from heat, and cool.
- Serving Size: MAKES ABOUT 1 CUP
- Calories: 50
- Carbohydrate Content: 12 g
- Fiber Content: 3 g
- Protein Content: 1 g
- Sugar Content: 4 g