Prickly Pear Simple Syrup
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This Prickly Pear Simple Syrup recipe has a gorgeous, bright color and unique flavor. It is easy to make and perfect to use in cocktails, on ice cream, and on pancakes!
What are prickly pears?
Prickly pears come from the Opuntia genus of cacti and are native to the desert southwest in North and South America, but can also be found in the Caribbean and Australia. The most common variety is the Mexican Prickly Pear which comes in yellow-green or red-purple varieties, and is commonly used in aqua frescas.
They are a large, trunk-forming, segmented cactus that may grow to 16–23 feet high and over 10 ft in diameter with a trunk diameter of 3 feet. Prickly pears typically grow with flat, rounded cladodes or nopales (they look like paddles) containing large, smooth, fixed spines and small, hairlike prickles called glochids that readily adhere to skin or hair, then detach from the plant.
How do you use them?
Prickly pears can be used in a variety of different ways – they can be eaten raw as a snack or ingredient, cooked into jams and jellies, made into a syrup, or dried for use in baking.
The fruit of prickly pears, commonly called cactus fruit, cactus fig, Indian fig (or tuna in Spanish) is edible, although it must be peeled carefully to remove the small spines on the outer skin before using. The easiest way to remove the hair like spines is to burn them off with a torch or gas stove. Simply run the flame over the skin until the white “dots” turn black and all of the prickles have fallen off. You can hold the cactus fruit with tongs or stick a skewer through the wide end to avoid injury.
The inside of the cactus fruit is filled with large seeds which are edible, but they are rather tough to chew.
The flesh has a sweet, melon-like flavor with a hint of bubble gum. It adds a fun and distinctive flavor to margaritas!
Ingredients needed to make this syrup
- Fresh prickly pear cactus fruit from your backyard or local grocery store. They are in season from July to October, but can be found up until December if brought in from other countries or frozen.
- Filtered water and granulated sugar (or clear agave syrup/nectar) create the base for the syrup while simmering, and fresh lime juice gives the syrup an extra bit of citrusy tartness.
How to make prickly pear simple syrup
To be extra safe, hold the dethorned fruit with a pair of tongs and cut them in half with a sharp knife, then cut off the end with the thorns. Scoop out the flesh with a spoon.
Place the water, sugar, and pear flesh in a medium saucepan. Bring to a gentle boil, then reduce heat to medium-low and simmer for 30 minutes.
Remove from heat and set aside to cool.
Carefully pour the syrup mixture into a blender or food processor, and blend until smooth.
Pour the mixture into a large measuring cup through a fine mesh sieve, or strainer, to remove the seeds.
Stir in the lime juice and pour into a sealable bottle or air-tight container. Store in the refrigerator until ready to use.
Recipe Notes & Tips
- Fresh cactus fruit is good for one week after picking.
- Prickly pear simple syrup will last in the refrigerator for about a week, or in the freezer for up to one year.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Cutting Mat & Chefs Knife
- Kitchen Torch or buy a regular torch at Home Depot
- 3-quart Saucepan
- Silicone Spatula
- Ninja Blender
- Large Measuring Cup
- Fine Mesh Strainer
- Citrus Juicer
- Swing-Top Bottles
Uses for prickly pear simple syrup
- Stir into lemonade to make prickly pear lemonade.
- Add to sparkling water for a refreshing drink.
- Drizzle over pancakes, French toast, or waffles in place of maple syrup.
- Pour over vanilla ice cream.
- Add to club soda with a splash of lime to make homemade ginger ale.
More simple syrup recipes
- Ginger Simple Syrup
- Blackberry Simple Syrup
- Cherry Simple Syrup – delicious in lemonade and tea
- Strawberry Simple Syrup
- Vanilla Simple Syrup
- Peppermint Syrup – perfect way to flavor hot cocoa and coffee drinks
- Gingersnap Syrup – warm and cozy flavors of a gingersnap cookie – delicious in a Gingersnap Latte.
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Enjoy!!
Prickly Pear Simple Syrup
Ingredients
- 1.5 cups prickly pear fruit pulp
- 1 cup filtered water
- 1 cup granulated sugar
- 3 tablespoons lime juice
Instructions
- To be extra safe, hold the dethorned fruit with a pair of tongs and cut them in half with a sharp knife, then cut off the end with the thorns. Scoop out the flesh with a spoon.
- Place the water, sugar, and pear flesh in a medium saucepan. Bring to a gentle boil, then reduce heat to medium-low and simmer for 30 minutes.
- Remove from heat and set aside to cool.
- Carefully pour the syrup mixture into a blender or food processor, and blend until smooth.
- Pour the mixture into a large measuring cup through a fine mesh sieve, or strainer, to remove the seeds.
- Stir in the lime juice and pour into a sealable bottle or air-tight container. Store in the refrigerator until ready to use.
Notes
- Fresh cactus fruit is good for one week after picking.
- Prickly pear simple syrup will last in the refrigerator for about a week, or in the freezer for up to one year.
- The juice from the prickly pear fruit WILL STAIN everything it comes in contact with. It washed off my white countertop and wore off my fingernails in 24 hours. Wear gloves if you are concerned.
- This recipe makes a little over one cup of syrup.
