because of the enzymatic qualities of prickly pear juice it is important to freeze it until ready to use. unless you're using it for recipes then anything bigger than a 1/2 gallon jug will go bad before you use it all. but even the fermented juice can be used to make to prickly pear wine!
we also juiced a bunch of apples.
MY PRICKLY PEAR PRODUCTION
if you're using a household juicer it's best to scrape off the prickles. the champion juicers, for instance, only separate the seeds and emulsifies all the pulp. john's juicer on the other hand separates everything, so scraping isn't necessary. be sure to wear gloves or you'll be sorry.
Chloe! What a wonderful posting for multiple reasons! First, having the pleasure of meeting John (The Honey Man - as I called him in my blog), who is an amazing person. Second, I love prickly pear fruit! On my journey, I would pick them and gingerly, so gingerly scrape the thorns off the skins (though I was unfortunate to not get each thorn every time) and then peel the skins and munch the entire thing including the seeds. Yumalicous!
ReplyDeletePlease tell John that although my journey had to end due to multiple recurring injuries and new ones as well, that I still have honey left and will be sharing it with friends in Maryland when I return.
Chloe, you are a magnificent woman and I foresee tremendous things for you in your near future!
All my best, Tim
I want to juuuuuuuuice prickly pears! very cool post miss p-corn
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