Harvesting and Preparing Prickly Pear Fruit
Yesterday I harvested some prickly pear fruits, also known as “tunas” or sabras. These are the fruits of cacti in the Opuntia genus. As you might guess, these cactus plants are called “prickly” for a reason! But there is a way to harvest them easily and painlessly.
It’s a little different from the technique I showed you for harvesting nopales (the green pads of the same kind of cactus). In this video I’ll also show a method for burning off the spines and glochids from the fruits (glochids are those fine prickers that can be much more painful than the larger spines if they get in your skin) .
And there’s a step-by-step recipe in the video for prickly pear syrup, which is fantastic added to cocktails or used as the base for jelly, granita, or sorbet.
Okay, time for me to go turn those “tunas” I harvested yesterday into syrup!
Here’s the Prickly Pear video. Enjoy! Leda
“Fantastic. Informative. Top-notch. Lovely time.” – NYC foraging tour participant
The Forager’s Feast: How to Identify, Gather, and Prepare Wild Edibles is part field guide covering 50 plants, mushrooms, and seaweeds with a widespread distribution, and part cookbook for turning these wild edibles into delectable dishes.
“Leda Meredith is, in my opinion, the Foraging Goddess, and the next best thing to this book would be to share a field expedition with her! I highly recommend The Forager’s Feast to anyone who has a love of the wild foods.” – Amazon review by Susan C.