Prickly Pear Margarita
by Brook Fischer
The prickly pear is a perplexing fruit. First of all, it’s not really a pear, but a spiky, oblong-shaped fruit found at the top of a cactus. The fuchsia-colored pulp inside is a mind bender as well. I expected something tart, but it actually tastes like a combination of sweet melon and fig. Tis the season for prickly pears, so grab a couple (very carefully, of course) and you’ll be on your way to making one fancy margarita to go with those tacos.
First wash and peel the prickly pears. Cut them in half and scoop out the seeds. Force the pulp through a fine strainer and then purée. In a cocktail shaker, mix ice, one ounce of tequila, an ounce of Grand Marnier, two ounces of fruit purée and one ounce of fresh lime juice. (Throw all the ingredients in a blender if you prefer.) Serve this bright magenta drink in a sugar-rimmed glass with a lime wheel garnish.
First wash and peel the prickly pears. Cut them in half and scoop out the seeds. Force the pulp through a fine strainer and then purée. In a cocktail shaker, mix ice, one ounce of tequila, an ounce of Grand Marnier, two ounces of fruit purée and one ounce of fresh lime juice. (Throw all the ingredients in a blender if you prefer.) Serve this bright magenta drink in a sugar-rimmed glass with a lime wheel garnish.
