Prickly Pear Cactus Punch (Liquado de Nopales)
Cactus is loaded with fiber and nutrients. It assumes the flavor of whatever it's added to. This refreshing drink is a great way to start your day and get some extra fiber.
Yield: 4 Servings Ready in 20 minutes
36 people trying soon
Verified by SunnyJF
|16 ouncesOrange juice; - fresh or frozen works fine|
|3 stalksCelery; - washed and cut in chunks|
|1 cupPinapple chunks; - fresh is best but canned works OK|
|8 ouncesCactus paddles; - spines removed and cut in chunks|
|2 tablespoonsLime Juice; - As needed to adjust flavor|
|1 tablespoonAgave Nectar; - as needed to adjust flavor (Honey works fine)|
Prickly Pear Cactus Punch (Liquado de Nopales) Preparation
All measurements are approximate and may be varied according to your taste. Prickly Pear cactus is usually available at any hispanic market. Here in Houston the hispanic grocery has a booth where they prepare the cactus, removing the spines and cutting it up while you wait. You want fresh cactus (Nopales) for this recipe, not the canned or bottled (pickled) version (Nopalitos).
Place first four ingredients in a large blender or food processor. Blend at high speed until everything is liquified (3 - 5 minutes). Taste and adjust flovor with lime or Agave as desired. Pour off into a pitcher and store in the refrigerator. It first there will be a thick head of foam on the mixture. That will settle after an hour or so in the refrigerator.
Serve ice cold. One serving is about 4 ounces. You can add some soda water or diet lemon-lime soda to lighten the consistancy as the drink is served.
"Cactus" might sound strange to those who haven't tried this. Nopales are used in numerous dishes in Mexican cuisine. Give it a try.
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