The uncommon fruit of the prickly pear cactus is hard to find, a bit dangerous to handle, but a delight to eat. I prefer the bright red or magenta variety.
Equipped with gloves to avoid touching the fiberglass-like spines and a paring knife, I cut a slice off the top and bottom, then slit across the fruit a few centimeters deep. I use my fingers to remove the peel whole and uncover the part that I’ve been waiting for. Regardless of what the final goal for the fruit is, I cannot help but eat the first one I peel. The fruit is tender, sweet, and delicate. I liken the flavor a bit to that of a perfectly ripe melon. Although, nectar would be a better way to describe the taste. The fruit itself has many edible seeds, but they do not detract from the enjoyment.
About once a year, I buy four or five pounds of prickly pears, peel them, blend them with a bit of sugar, and throw the mix in the ice cream maker. It produces a company worthy, compliment-yielding dessert that will wow the party!
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