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A Recipe for
Cooking With The Prickly Pear Cactus
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
The ear tests words as the palate tastes food. |
| Job 34:3 |
This Recipe for Cooking With The Prickly Pear Cactus is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Cooking With The Prickly Pear Cactus from the recipe cookbook of Recipes-to-go (Fruit)
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Herb Tip |
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
The prickly pear cactus plant grows wild throughout the southern
region of Arizona where the air is warm and dry. It produces large,
green, succulent pads that bear plump, juicy fruits in the late
summer months.
NOPALES
Prickly pear pads (nopales) have been eaten by the Native Americans
for centuries. The pads are picked from the cactus but nust be
handled with care; the hairlike spines that project from the pads can
easily get caught in your skin.
Cactus pads are found in most Mexican markets. It is better to
choose the smaller and thicker deep-green pads because they are the
most tender. Usually fresh cactus pads ar esold whole. For
convenience, however, they may also be purchased in jars already
diced and even precooked in their natural juices.
To clean the whole pads, hold them with a kitchen towel and remove the
spines and rounded outside edge of the pads with a small paring knife
or vegetable peeler.
PRICKLY PEAR FRUITS
Traditionally, prickly pear fruits are harvested in late summer. A
brush made from wild grass is used to remove their fine, hairlike
prickers and soft spines. To remove the prickers in a more
conventional way, hold the fruit with metal tongs under cold running
water and scrub the prickers off with a vegetable scrubbing brush.
When selecting fruits from the marketplace, be careful to choose
those that are soft but not overripe. The may range in color from
greenish-yellow to bright red, the latter being the ripest and best
to eat. If the spines have not been removed, be careful when handling
the fruits; the spines are small and difficult to remove from your
hands. If only green fruits are available, store them at room
temperature until they ripen to red.
To extract the juice from the fruits, wash them thoroughly under cold
running water, cut off the ends, and cut in half lengthwise. Place
then in a food processor and puree to a fine pulp. Press the pulp
through a fine sieve, using a wooden spoon or spatula to remove the
seeds, which should be discarded. Use the juice according to recipe
instructions. Twelve prickly pears make approximately 1 cup ofjuice.
From "Native American Cooking," by Lois Ellen Frank
Posted by Michael Prothro KOOK-NET
:þ Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ
Serves: 1
Cooking With The Prickly Pear Cactus Recipe brought to you by Recipes To-Go