Agua de Tuna (Prickly Pear Juice)

agua de tuna

Prickly pear juice in the winter? I apologize to all of you who are freezing your butts off right now, but here in sunny California prickly pear is in season and the weather is looking like it’s going to be sunny and about 73F. Prickly pear cactus fruit can be found in your local hispanic markets in red or green varieties. It is also known as cactus fig. You can use it in salads, margaritas, syrup, or candy. I made this while baby Karina was napping, hoping that the blender wasn’t going to wake her up. Luckily it didn’t, and it seems I got better lighting for the photos than other days. 

agua de tuna

agua de tuna

I’ve decided to start up the personal chef business again. It’s only been a couple of months since we moved here from SC, and I was kind of putting it off since the baby is only seven months old, but the money would help support the blog. This means that I can finally buy a photo editing software! 

agua de tuna

I will be putting up a page with my services soon. So if you need a personal chef and you live in Orange County California be sure to contact me. Enjoy!

Agua de Tuna (Prickly Pear Juice)
Serves 1
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Total Time
10 min
Total Time
10 min
  1. 3 ea. Prickly pear, red, large
  2. 1 cup Water
  3. ½ cup Orange juice, freshly squeezed
  4. 1 tsp. Agave syrup, light
  1. Slice both ends of the prickly pear off. Make one long vertical slice down the body of the prickly pear. Peel back the skin, by pushing it back with a knife or your hand. The skin should come right off, and you should be left with just the prickly pear.
  2. Place peeled prickly pears in blender with 1 cup of water. Blend at the lowest speed for 1 minute.
  3. Strain and discard the seeds and pulp.
  4. Place prickly pear juice back in the blender, with orange juice, and agave syrup. Blend until smooth.
  5. Serve over ice.
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Pumpkin, as you probably already know, is native to North America. In fact, the oldest evidence of pumpkin seeds has been found in Mexico, pre-dating the Aztecs. The pumpkin was a staple of the diet of many of the indigenous people of Mexico. Now a days in Mexico, pumpkin is used to make candy, marmalade, and empanada fillings.  The seeds are used to make oils, sauces, and eaten as a snack. 


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lentil picadillo