We adapted quickly to our desert home. We don’t mind the heat (blush – we have air conditioning!), and we quickly came to the realization that it’s the humidity we don’t like.
 |
| Photo by J. Lee Compton |
 |
| Photo by J. Lee Compton |
 |
| Wildflower season is one of the most beautiful times in the Sonoran Desert. |
Several weeks ago, I made Prickly Pear Jelly from the juice, but when Lynn and Lee came over for a birthday dinner, I made a pitcher full of prickly pear margaritas. (Visit the post for information on how to prepare extract the juice from the fruits. The juice also freezes really well.)
Most people around these here parts use prickly pear syrup for their cocktails, but I like the refreshing “sugar free” version I am using today.
 |
| It looks tropical, doesn’t it? |
Sugar free is in quotation marks because there is enough natural sugar in both the limes and the cactus fruits that it can’t be sugar free. Oh, and sugar in the alcohol? Let’s not even go there.
 |
| This is at the end of our driveway. Palo verdes are gorgeous in April. |
This is a very simple cocktail recipe, and a wonderful way to say goodbye to our long, hot summer. You will most likely need to use a purchased prickly pear syrup unless you have a desert full of the right cacti behind your home. You can adjust the amount of lime juice to suit your taste.
 |
| One of the riparian ares in Pima Canyon. |
Now, heading back to the actual prickly pear. In my last post I realized, thanks to all the comments, that I neglected to tell you that there are many different kinds of prickly pears.
 |
| In December, the cottonwoods glow in Sabino Canyon. |
Many of you have seen the pears for sale at your green grocer and, while edible and tasty, they are not the source of our juice.
 |
| The statuesque saguaro cactus is native only to the Sonoran Desert. |
Those are cactus figs (Opuntia ficus-indica), also known as Indian Figs, native to Mexico (though grown here) and introduced to Mediterranean Europe soon after Contact. What we use for the juice are the fruits of the Opuntia engelmannii, or Englemann’s Prickly Pear. Its fruits are referred to as tunas, and this variety
is native to our Sonoran Desert.
 |
| Opuntia Engelmannii |
Note: When harvesting fruits or other foods in the wild, please make sure you connect with
local experts to make sure you aren’t making any unfortunate mistakes!
Bottoms up!
Prickly Pear
Margaritas
 |
| Photo by J. Lee Compton |
Developed and maintained by Inspiratech LLC.
Design by Themeshift.
Christina | Christina's Cucina
September 26, 2015 at 4:57 pmAbsolutely stunning shots, David! I've never seen prickly pear juice in the store and although I'm not a cactus pear fan, I'd definitely be willing to try it in a drink! Lovely!
Cocoa & Lavender
September 27, 2015 at 1:20 amChristina – the cactus figs that you have eaten are very different from the juice of the Engelmannii. I hope you get to try it sometime!
Bizzy Lizzy's Good Things
September 26, 2015 at 10:08 pmOh David, those wildflowers…. just stunning!
Cocoa & Lavender
September 27, 2015 at 12:49 amThanks, Liz – we are so lucky to live here!
John - heneedsfood
September 26, 2015 at 11:12 pmOk, now I want to time our visit to Arizona for wildflower season. It's stunning!
Would seriously love to of foraging in the desert – but I think you already know I would. And this cocktail sounds so refreshing. A little lethal, but refreshing.
Cocoa & Lavender
September 27, 2015 at 12:53 amJohn – the difficulty in timing your trip is that wildflowers don't happen every year. The good years are ones with decent November and December rains. We are hoping this is a good spring coming – and the flowers can be in March (mostly) and early April. I will keep you posted!
Now, what could be lethal about this cocktail? It is only 50 percent alcohol, whereas the one I am having while typing this (a Sidecar) is 84% alcohol.
Connie Weis
September 27, 2015 at 10:38 amDavid, yet another great post with FANTASTIC photography. Reading your blog on Sunday mornings is such a lovely treat.
Cocoa & Lavender
September 27, 2015 at 2:45 pmThank you so much Connie! Although I have to say I think I get more enjoyment out of your brownie recipes! 🙂 Have a great day.
Unknown
September 27, 2015 at 4:27 pmI'm not a drinker as you know, but this is one gorgeous cocktail! Love the colour and I love the photos of your region. Look at those beautiful yellow flowers and just the gorgeous scenery.
I'm wondering, what's the prickly pear juice taste like? Is it pear like or more berry like? I'll have to buy one to try it!
Cocoa & Lavender
September 27, 2015 at 6:03 pmNazneen – I would say it is definitely more berry like, but not like any berry I know. It also makes great hot pink lemonade, which you COULD have! 🙂
Anonymous
September 27, 2015 at 6:24 pmLove those tortoise photos. His/her face looks so wise and tolerant.
Cocoa & Lavender
September 27, 2015 at 11:10 pmThanks, Caterina – Lee did an amazing job with the tortoise photos. I got to see one, but didn't have my camera that day. Quite amazing that these tortoises just wander the desert freely!
Cheri Savory Spoon
September 27, 2015 at 11:43 pmHi David, that tortoise is so amazing, love to watch them chew. You definitely captured the beauty of the desert, thought I was looking at AZ Highway pics as they are so nice.
Cocoa & Lavender
September 28, 2015 at 2:40 pmThat is the highest compliment anyone could give to me, Cheri I have been a reader of Arizona Highways since I was about 10, and love it for its photography. A fun fact – the two beautiful poppy and lupine shots were taken on a day when I was photographing side-by-side with famed Arizona Highways photographer Jack Dykinga. That was pretty cool.
Valentina
September 28, 2015 at 12:05 amSo many things to say . . . 1) LOVE the cocktail! It's so pretty, and I'm sure equally as delicious. 2) How cute is the red on that sweet tortoise face!? #) The flowers are gorgeous — and minus the Sajuaro in the background, it could be the Santa Monica Mountains (in a year with rain, of course). This is great, David!
Cocoa & Lavender
September 28, 2015 at 2:41 pmThanks, Valentina! Yes, I often think that the Santa Monica Mountains look a lot like our Santa Catalinas. And, yes, rain is the key for these beauties – and, alas, we don't get this kind of show every year!
I Wilkerson
September 29, 2015 at 2:13 amGreat photos! I especially like the turtle and flower pictures. I am a big margarita lover–but I don't know if we can get prickly pear juice in Wisconsin (even frozen)!
Cocoa & Lavender
September 29, 2015 at 2:14 pmInger – I think you would have to order it online, and then probably only a prickly pear syrup would be available. Glad you enjoyed the photos!
Nuts about food
September 29, 2015 at 9:42 amThank you for teaching me about the difference between the different kind of fruits!
Cocoa & Lavender
September 29, 2015 at 2:17 pmUntil you and a few others mentioned it in their comments, Fiona, I never thought about the other kind of prickly pear. Although I did wonder if that is what Baloo meant in Jungle Book when he said, "You don't need to use the claw when you pick a pear of the big pawpaw…"
Andrea_TheKitchenLioness
September 30, 2015 at 5:20 pmDear David – your cocktail has the most delightful color – just amazing! And your prickly pear theme is just wonderful! And all those photos of the scenery around you are naturally beautiful! Would you believe I never drank a Margarita in my life?! If I were visting your place and you placed a beautiful glass like the one in your pictures in front of me, I am sure I would be delighted with the taste!
Liebe Grüße nach Tucson!
Andrea & Co.
Cocoa & Lavender
October 1, 2015 at 3:06 amAndrea – I can't imagine margaritas are very popular in Germany, but they are here! Maybe someday you will be here, and I can serve you your first!
Nicole - RieglPalate.com
September 30, 2015 at 11:47 pmDavid – Beyond gorgeous! Love your photos and you already know that I love prickly pear margaritas. Did your tortoise pal ask you to pass the tequila? And I never knew that Mexican limes and Key limes were the same thing.
Cocoa & Lavender
October 1, 2015 at 3:07 amThanks, Nicole – I remember well your post, and our mutual love of this beverage. It is nice that Mexican limes grow so well here – makes for good margarita parties!
Sippity Sup
October 1, 2015 at 12:59 amThank you for posting these beautiful pix and your observations of the desert. I spend a lot of time in Palm Springs and it's so hard to convince people there's more to the desert than rusted out hulls of old trucks and rabid coyotes! Also, I have just returned from Florida and can confirm your statement about humidity (no than you!). However, this cocktail proves it's possible to survive the heat AND humidity (one way or another – hick). GREG
Cocoa & Lavender
October 1, 2015 at 3:09 amYes – I saw you were in Florida and all I could think was, "Poor thing…" While there is a lot to be said for the state, humidity is not one of them. Glad you are back in LA and sipping your way back to sanity!
Provence WineZine
October 2, 2015 at 6:24 pmI will add my voice to the chorus of those who wrote before me–the photography is beautiful from the gorgeous color of the drink to those fabulous close ups of the tortoise(s), the facts were indeed fun (who knew about all the bees?), and the recipe itself! Thanks for such an uplifting post!
Cocoa & Lavender
October 3, 2015 at 1:41 pmThanks, Susan – Lee really did a great job with the photos of the tortoise. And I realized I should have included a wonderful sunset photo… oh, well… for another post!
madelief
October 11, 2015 at 6:23 amHa ha! That last photo is hilarious – looks like Mr/s Turtle may be suffering a prickly pear induced sugar rush! Beautiful landscape – would love to see it with my own eyes. One day!
Cocoa & Lavender
October 12, 2015 at 1:53 pmI hope you can visit someday – let me know if you do!
Paula @ Vintage Kitchen
November 1, 2015 at 9:55 amI've never seen a prickly pear that I know of, but heard about tunas, though not here. But a new cocktail is always welcomed in my house, jaja!
Cocoa & Lavender
November 1, 2015 at 3:26 pmSame here, Paula – new cocktails are always welcome!