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.
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.