Prickly Pears

The fruit is covered in small, spiny thorns, which need to be carefully removed before eating or cooking. Finding a perfect substitute for the unique taste and texture of prickly pears can be challenging, but here are a few options that might work in some recipes. Kiwifruit offers a similar texture, though the flavor is different. It can work well in salads or as a garnish.

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Pomegranate, although not similar in texture, it can mimic the tartness and color of prickly pears in recipes. Watermelon can be used to replicate the moisture content and sweetness in smoothies or fruit salads. To handle prickly pears without getting pricked by the tiny thorns, use kitchen tongs or wear gloves. You can also roll them in a cloth or use a brush to remove the thorns.

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To peel the cactus, cut off both ends of the fruit, make a shallow cut along the body, and then peel back the skin. The flesh inside can be eaten raw or used in recipes. Prickly pear fruit can be juiced and used in cocktails, vinaigrettes, or marinades. The juice adds a vibrant color and sweet flavor. The fruit contains edible but hard seeds. Some people eat them, while others prefer to spit them out or strain them from the juice.

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