Prickly Pear (Cactus) Harvesting, Juicing, & Recipes

Guide E-217 - Cactus Concoctions: How to Prepare and Use Prickly Pear Cactus Fruit and Pads

Bernalillo County
Cooperative Extension Service

1510 Menaul Blvd NW Ext
Albuquerque, NM 87107
Phone: 505-243-1386
844-409-0562 (Toll Free)
Fax: 505-243-1545
Email: bernalillo@nmsu.edu
URL: https://bernalilloextension.nmsu.edu/

Recipes

From CACTUS CONCOCTIONS (Adjusted for high altitude) Patricia Aaron, Extension Home Economist, Bernalillo County

PRICKLY PEAR CACTUS JUICE

Singe spines of 20 prickly Pear cactus fruit. Using tongs, brush fruit with a vegetable brush. Wash in running water and place in a large pan whit enough water to cover. Boil 20 minutes or until tender. Crush fruit with a potato masher. Line a colander with 2 thickness of closely woven muslin. Strain liquid and mashed fruit to remove remaining spines and seeds.

CACTUS COOKIES

1/2 Cup Butter
3/4 Cup Brown Sugar
3/4 Cup Sour Cream
1 Egg
1 teaspoon Vanilla
1-1/3 Cups All-Purpose Flour
3/4 teaspoon baking soda
3/4 teaspoon Salt
1/4 Cup Prickly Pear Cactus Juice
1/4 Cup Prickly Pear Cactus Fruit - peeled, seeded, diced
1/4 Cup Maraschino Cherries

Preheat oven to 400 degrees F. Grease a baking sheet. In a large bowl, cream butter and sugar. Blend in sour cream, egg, and vanilla. In a medium-size bowl, combine flour, baking soda, and salt; blend into sour cream mixture. Stir in cactus juice, cactus fruit, and cherries. Drop from a teaspoon onto greased baking sheet. Bake in preheated oven 15 to 18 minutes or until golden brown. Makes 1-1/2 dozen cookies.

PRICKLY PEAR COBBLER