A prickly pear margarita is just the drink you need to punch up your cocktail hour!
Grocery stores are typically overflowing with prickly pears—known as tunas rojas in Spanish—in July, August and September. You can eat them plain, use them to make agua fresca de tuna roja, watermelon and prickly pear paletas, prickly pear sorbet or even margaritas! There are so many possibilities.
Read my helpful guide on how to peel and eat cactus fruit before you begin this recipe!
Prickly pears are full of pectin, which means they’re ideal for making jelly and jam! The pectin produces a syrupy consistency that’s also perfect for blending with ice to make a frozen margarita.Print
Red prickly pears are the star of this spin on a classic frozen margarita.
4 ounces (1/2 cup) tequila blanco
1 ounce Cointreau
3 large red prickly pears (tunas rojas)
Juice of 1/2 of a large lime
1/2 cup natural cane sugar, such as Zulka azúcar morena
3 cups ice
1 tablespoon of Tajín (to rim the glasses; optional)
Remove the skin from the prickly pears and chop roughly.
Add chopped prickly pears to a food processor or blender with tequila blanco, Cointreau, lime juice and sugar. Puree until smooth, then strain the puree to remove the prickly pear seeds.
In a clean blender or food processor cup, add the strained puree and 3 cups of ice and blend until the mixture becomes slushy.
Wet the rims of the glasses by rubbing with a lime wedge. Put the Tajín in a flat dish and dip the glass rims in it until they’re coated all the way around.
Pour the margarita into the glasses and serve immediately.
Keywords: red prickly pear, red cactus pear, cactus fruit, margarita