André Troylilas wrote:I'm looking for a cultivar that would do well in my zone 7 garden, or even in my greenhouse if needed.
Is there a cultivar that makes tasty pads AND tasty fruits?
Tyler Ludens wrote:I love the Prickly Pear! Here is some Prickly Pear liqueur I made:
10 whole cactus fruits
1 pint vodka
zest of 1 lemon
1 1/2 cups sugar
2 cups water
Singe the spines off the fruits, cut them up and run them through a food mill to smash them but not break the seeds. Any other smashing or chopping process would probably work. Put in a wide-mouthed jar with the vodka and lemon zest and steep in the dark for 10 days. I experienced a time anomaly and only steeped mine about 5 days. Oh well! Shake the jar vigorously and then strain the pulp from the vodka. Discard pulp. Boil the sugar and water until thick syrup forms, let cool. Add to vodka, and put back in the dark for 20 days. Strain again, and decant into a booze bottle.
2 limes, juiced
8 oz water or soda
2-4 oz Prickly Pear Liqueur (to taste; more liqueur makes a sweeter drink)
Over ice in chilled wineglasses, serves 2. For more booziness, add Vodka.
Abe Connally wrote:If you cook them in any recipe, like for your liqueur, you could cook them down to get the juice, there is no need to remove spines. The spines dissolve in hot water.
We make syrup in a similar way, cut and boil the fruit until you have juice, add sugar and a little lime. Boil for a few minutes, then strain. You could take that and add it to vodka or whatever you want at that point pretty easily..