The punch is a blend of lime, ginger ale, and homemade prickly pear syrup. I typically have an affinity for sparkling wine (and my favorite pink Mini Sofias would've matched perfectly with this fruit), but I also wanted to make something that the whole family could enjoy. Using ginger ale was the perfect non-alcoholic solution! The candy-like color of the prickly pears made a gorgeous syrup that guaranteed to draw some oohs-and-aahs from the kids, and its simple sweet flavor could satisfy the pickiest of palates!
As I mentioned before, I turned to the always dependable (and always interesting) local market to find my main ingredient. I'll admit that, when Summer was winding down, I couldn't help but feel a little sad that some of my favorite fruits and vegetables would no longer be in season. My first "Fall" market stroll, though, was an instant pick-me-up and showed me that there is still some amazing produce to look forward to, like delicious sweet grapes and...prickly pears!
Also called cactus pears or cactus figs, they're a common sight in California, thanks to its proximity to Mexico and Arizona. They're very popular at markets with a heavy Mexican influence. The colors of the skin ripen from green to purplish-red, and the ones in between range from yellow-green to orange. (A desert sunset that you can hold in your hand!)
All Summer long, I passed by the green pears, but I've been waiting patiently for the bright fuchsia fruit to arrive. M&PT is no stranger to bizarre foods, so I was really excited to get these into my kitchen!
The soft flesh inside has tiny seeds, similar to the texture of raspberries or passion fruit. While the flavor is on the sweeter side, the taste is still mild like a watermelon or (if you're familiar with them) dragonfruit.
To prepare them for the syrup, simply trim the ends and slice in half lengthwise. Run your thumb or a spoon between the flesh and the peel, just like you would with an avocado, and the edible part of the fruit comes right out.
Strain/mash the mixture through a fine-mesh sieve to separate the seeds. Then, chill this syrup in the refrigerator until it cools completely.
To make the punch, add 2 tablespoons of prickly pear syrup to each ice-filled glass. Top off with ginger ale and a couple of slices of lime!
Every sip is sweet, fizzy, and refreshing! Just imagine serving it on game days, with chili, nachos (or chips & salsa!), and chicken wings! Instead of ordinary sodas, this is a fun, tasty drink that adults and kids alike can enjoy. So venture out to your local farmers market to see all the new stuff in season, then make a splash this Fall with Prickly Pear Punch! Cheers :)
Prickly Pear Punch (makes about 3/4 cup syrup; serves up to 6)
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1 lb Ripe Prickly Pears (about 3 large pieces)
1/4 cup White Granulated Sugar
1/4 cup Water
Ginger Ale
Lime Slices
- Trim the ends of the prickly pears, then slice each one in half lengthwise. Run your thumb or a small spoon between the flesh and the peel, just like an avocado, and the peel will come right off. Dice the prickly pears, and combine with the sugar and water in a small saucepan.
- Next, bring the mixture to a simmer over medium-high heat. Lightly mash the fruit with a wooden spoon or heat-proof spatula. Once it begins to bubble, reduce the heat to medium-low and cook until the pears are soft (about 4-5 minutes). Strain the mixture through a fine-mesh sieve to separate the seeds. Chill the syrup in the refrigerator until it cools completely.
- To make the soda, add 2 tablespoons of prickly pear syrup to each ice-filled glass. Top off with ginger ale and a couple slices of lime. Serve with a straw, and enjoy!
