I have been familiar with the prickly pear fruit for quite some time, but it was just recently I discovered that this fruit grows atop of the prickly pear cactus in the desert. Now I understand why the fruit has such a thick outer skin, in order to survive in its climate. Almost more beautiful than this plant is the color inside the fruit when you cut it open. The flesh inside is a deep and vibrant fuschia color that will instantly uplift your mood.
The only issue I have with prickly pear fruit is the amount of tiny, crunchy seeds that are inside the flesh. These are completely edible if you don’t mind chewing them, but I thought it would be easiest to juice the fruit and turn it into a dressing. The is such a simple way to add vitamin c, antioxidants, magnesium, and fiber to your diet. It also adds a bit of zest to your meal.
Prickly Pear Fruit Vinaigrette
- 2 prickly pears, juiced
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp dijon mustard
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 2 tsp lemon juice
- 1 tbsp agave syrup
- to taste salt & pepper
1. Slice the ends off the prickly pear and peel the skin away from the flesh of the fruit. Juice the prickly pears into a mason jar.
2. Add the oil, vinegar, dijon mustard, lemon juice and agave syrup to the mason jar and whisk together using a whisk or a fork.
3. Add the spices to the jar. Close the jar with a lid and shake vigorously.
4. Serve over a green salad. Shake/stir before serving.
Photo: Lauren Sacerdote