Prickly Pear Sauce

Courtesy of Luv Fats • Makes 1 cup

Fairly difficult

Prickly Pear Sauce


For 1 Batch(es)


  • 5 ripe medium-size prickly pear fruits, thorns removed
  • 2 limes
  • 1/4 teaspoon(s) arrowroot powder
  • pinch salt
  • 1 cup(s) raw sugar

Prickly Pear Sauce Directions

  1. Peel the prickly pear fruits with your hands—if ripe, the skin will peel off easily.
  2. Cut off the end. Place the fruit in a food processor or blender and blend for 30 seconds or until smooth.
  3. Squeeze the limes into a small bowl and mix with the arrowroot and salt. Add the lime juice mixture to the fruit, and blend for 10 more seconds.
  4. Place the raw sugar in a small saucepan, add the prickly pear sauce and stir until the sugar is dissolved. Bring the sauce to a boil, then reduce the heat to low and allow the mixture to simmer for 15 minutes—stirring every 5 minutes.
  5. Strain the sauce into a mason jar and allow it to cool before putting on the lid. The sauce will thicken as it cools.

Recipe notes

The magenta fruits of the prickly pear cactus, called “tunas,” remind us of watermelon and we love the pink color. They’re sold at Fiesta Mart, but sometimes, you’ll stumble on wild fields of cactus sporting them. Be aware that the fruits still on a cactus have thorns, so pick them with heavyweight gloves or use tongs. Remove the spikes and skin with a knife, but keep the gloves on until all the spikes are removed. Serve this sauce over vegan ice cream, use it to make pink lemonade or enjoy it in a margarita.

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