Prickly Pear Agua Fresca (Agua de Tuna)

A refreshing agua fresca made with prickly pear fruits.

Cactus fruit (also known as prickly pear or tuna) are a beautiful sight, but can be intimidating. With their spiky spines (called glochids), it is generally best practice to keep your distance. But when they start turning from green to red, and eventually a deep purple, this is a sign that they are ripe and ready to eat. I recommend finding them at the market already de-spined but if you are planning to forage for them, take caution and do your research. Once the glochids are removed they are quite easy to peel. They are also delicious, with a melon-like flavor and a hint of bubblegum. Because of their hard seeds, blending them into a drink is a popular option. This agua fresca recipe is supremely refreshing and full of that wonderful prickly pear flavor.

Prickly Pear Agua Fresca (Agua de Tuna)

When the spiky pods on the cactus outside my house turn from green to bright reddish purple, I know it’s time to enjoy some prickly pears. Although they can be peeled and eaten plain, their hard seeds make them a prime candidate for blending into a drink. So here is another aqua fresca recipe that comes from my husband. It is a fun and refreshing late summer beverage that is naturally neon and full for prickly pear flavor.

Servings 1.5 Liters

Ingredients

• 4 prickly pears spines (glochids) removed (see note)
• 1 lime peeled
• ¼ cup sugar (see note)
• Pinch salt
• 4 cups water divided

Instructions

• Peel prickly pears: cut off the top and bottom and discard. Make a single cut lengthwise through the skin, cutting just deep enough to reach the fruit underneath. Use the cut to pull away the skin.
• In a blender combine prickly pears, lime, sugar, salt, and 2 cups of water. Blend until smooth.
• Slowly strain prickly pear mixture through a fine mesh sieve into a pitcher or bowl. Add remaining 2 cups of water and stir to combine.
• Refrigerate until chilled. Stir before serving if separated and pour over ice.

Notes

As the name implies, these unique fruits are covered in thorny spines (known as glochids) that can easily lodge into your skin. If you are not accustomed to handling them, I would highly recommend finding them at the market already de-spined.

The deeper the color of the fruit, the sweeter it will be. Adjust sugar level as needed, to taste. 

Author: Jonathan Rodriguez

Course: Drinks

Cuisine: Mexican

Keyword: agua de tuna, agua fresca, blended watermelon drink, cactus fruit, cactus fruit agua fresca, cactus fruit drink, non-alcoholic, prickly pear, summer beverage