Courtesy of Amy Crowell
Photography by Holly Henderson
I always have some prickly pear fruits (tuna) or juice in my freezer (I throw the whole fruit—thorns and all—into the freezer bag) to create colorful sauces and drinks throughout the year. The magenta color of the prickly pear is fabulous, and the fruit is super easy to find and harvest from August to November in and around Central Texas.
Our key lime tree produced nearly 100 limes this year and the harvest was in tune with prickly pear season on our farm. Since I needed to concoct a few virgin drinks for the under-21 set, I figured lemon juice would pair with prickly pear juice, too, and the yellow wedge of lemon looked gorgeous against the magenta-colored prickly pear punch.
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