Prickly Pearadise

Tis’ the season to pick-a peck-of-prickly-pears (fruits)!  The end of October and into November is when they are plump and prime!

So, we spent two weekends (carefully)  picking, plucking and processing our colorful crop.

Then, turning the fruit into juice and preserving it for the rest of the year in  ice cubes… Here’s our process…

Not a particularly painless process, as you have to beware the pricklies. Plus the squeezing is a bit tedious….but it is worth it! Although, some may be asking why?…..

Prickly pear juice is packed with nutrients: 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. Plus it adds color and flare to various goodies such as pies, jams, jellies, fruit salads, fruit smoothies… just about anything with fruit! And of course…..Todd’s  famous prickly pear margarita….

With Todd’s ‘secret’ recipe!

And then there’s my new invention: The ‘TBY’ Sunset-

Mango juice and orange juice over ice (with 2 prickly pear cubes) and a liberal  ‘splash’ of vodka!

Or….The TBY Sunrise….(same recipe minus the vodka)….or not!

Not only is it really yummy and nutritious (-vodka), but it is also a drinkable work of art! Watching the brilliant magenta prickly pear cubes melting in the orange/mango juice is like watching a colorful watercolor unfold before your eyes! Even better + vodka!