Prickly Pear Cactus, ready for harvest. Photo by Liddie Martinez
Jars of syrup cooling. Photo by Liddie Martinez
Video demonstrating how to prepare Prickly Pear Syrup. Video by Liddie Martinez
By LIDDIE MARTINEZ
Española Valley
I have always loved cactus. Early in my writing career I spent quite a bit of time researching cacti and writing odes to them. Cactus blossoms are exotic and fragile but try to pluck one and you will be digging glochids out of your skin for days. The tiny, near invisible spines will rub off the cactus pads with the lightest touch and removing them is difficult. The plants are hearty and stoic, they can survive intense heat and cold winters, they give sustenance and provide pulp for healing, and they are a beauty to be admired but not held.
Cactus fruits have been used for centuries as medicine. They have useful antioxidants, are high in potassium and have an abundance of vitamin C; they also lower cholesterol and, best of all – they are delicious! If you have them on your property, don’t leave the fruit for the birds! Harvest them when you see the first prickly pear drop, usually about the first week of October, depending on your elevation.
To harvest the prickly pears, or tunas as we call them in New Mexico, use long kitchen tongs and a bucket. This will allow you to approach the plant without getting too close. Use tongs that are metal without the fancy rubber tips- both spines and glochids will permanently embed themselves in the rubber and your tongs will be bound for the trash heap when you are done.
There are many ways to clean the spines and glochids from the fruit, including torching them but I like the method my grandma used which is to pour a clean sand base and sweep them around the yard for several minutes with a broom. The spines and glochids will detach without scorching the fruit and the broom method is gentle enough not to bruise the fruit. When the pears are spine and glochid free, put them back in the bucket and wash them thoroughly with a garden hose. Use a sprinkler head attachment and change the water at least a couple of times.
Eating them fresh is the best way to benefit from the nutrients; just peel and eat. Some people eat the seeds but I find them tough and flavorless so, I always remove them. My go to recipe for prickly pears is this syrup that can be used for pancakes, candy, ice cream topping or best of all cocktails! Make Mojitos, Margaritas, Martinis or, my new favorite, Prickly Pear Champagne Cocktails. The bubbly magenta champagne is a celebratory favorite! You will impress your guests with these New Mexican flavored specialties and they are perfect to share with a friend for special occasions.
Just be careful harvesting the fruit- the rest is really easy!
Sterilize 6-pint mason jars and lids. Place clean jars in large pot and fill with tap water to at least 2 inches above tops of the jars. Bring water to a boil and then time for 15 minutes. Keep jars in hot water until they are being filled with syrup. Place lids in a small pan with water to cover and bring to boil then time for 15 minutes. Keep lids in hot water until sealing filled jars.
Prickly Pear Syrup Recipe
8 cups prickly pears
4 cups water
2 Tbsps. citric acid
4 Tbsps. pectin
5 ½ cups granulated sugar
After spines and glochids have been removed and pears washed, blanch in boiling water in small batches for 2 minutes then transfer to ice bath. The blanching helps loosen the skin making them easier to peel. Peel, slice in half lengthwise and scoop out seeds to discard. Place peeled fruit in heavy saucepan and add water. Bring to a boil then reduce heat and simmer for 20 minutes. Remove from heat and gently mash fruit. Stir and strain reserving all liquid. Return liquid to heavy sauce pan and add citric acid and pectin. Bring to a boil then add sugar stirring constantly until the juice comes to a boil again. Time for 2 minutes at a rolling boil. Juice will thicken. Remove from heat. I usually give my chickens the prickly pear pulp as a treat or, you can put it in the compost bin.
Carefully remove jars from hot water using a jar lifter (empty water in the jars back into pot). Fill jars with syrup leaving ½ inch of head space. Wipe jar mouths clean using damp cloth. Using magnet wand, lift lids out of water and place on filled jars sealing with bands. Hand-tighten jar bands then place back in hot water bath using jar lifter. You may have to remove a panful or 2 of water to accommodate the filled jars. Be sure there is 2 inches of water above the jar line. Bring water back to boiling then time for 15 minutes.
Carefully remove jars from boiling water and place on tea towels to cool undisturbed for 24 hours. Sealed jars are good for 1 year. After jars are opened, refrigerate unused portion. Good for up to 8 weeks refrigerated. Makes 6 Pints.