Prickly Pear

• Prickly pear can be used to make delicious and refreshing juices and smoothies. The fruit is blended to extract the juice, which is then strained to remove the seeds before consumption. This offers a sweet and unique fruity flavor.- Prickly pear is often used to make flavorful jams, jellies, and preserves. The fruit is cooked down with sugar and pectin until it reaches the desired consistency, resulting in a vibrant and tangy spread that's perfect on toast or pastries.- Prickly pear fruit can be peeled, sliced, and added to salads for a sweet and slightly tart flavor. The fruit's vibrant color also adds visual appeal to salads, complementing greens and other vegetables.- Prickly pear is also used to create tasty syrups and sauces. The fruit is cooked down with water and sugar to create a sweet and flavorful syrup, which can be used to glaze meats, drizzle over desserts, or flavor cocktails.- Prickly pear can be grilled or roasted, which caramelizes the sugars and enhances its natural sweetness. This grilled or roasted prickly pear can then be served as a side dish, added to tacos, or used in desserts for a unique flavor dimension.

• Rich in antioxidants to help combat free radical damage and oxidative stress.
• High in fiber, promoting healthy digestion and regularity.
• May help regulate blood sugar levels due to its fiber and pectin content.
• Contains vitamin C, supporting immune function and skin health.
• A good source of magnesium, important for nerve and muscle function.
• May contribute to lower cholesterol levels due to its fiber content.

Prickly pears should be stored in the refrigerator to extend their freshness. Place them in a plastic bag or container to prevent moisture loss. They typically last for about a week when refrigerated. To freeze prickly pears, peel and slice them, then spread them out on a baking sheet and freeze until solid. Transfer the frozen slices to a freezer bag or container for longer storage, up to 8-12 months. Whole, unpeeled prickly pears are not suitable for freezing.