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Prickly Pear Jams and Juice

So what is this super food? 

Here is the technical version:

Opuntia is a genus in the cactus family, Cactaceae.

The most common culinary species is the Indian fig opuntia (O. ficus-indica). Most culinary uses of the term "prickly pear" refer to this species. Prickly pears are also known as tuna (fruit), sabra, nopal (paddle, plural nopales) from the Nahuatl word nōpalli for the pads, or nostle, from the Nahuatl word nōchtli for the fruit; or paddle cactus.

The genus is named for the Ancient Greek city of Opus, where, according to Theophrastus, an edible plant grew which could be propagated by rooting its leaves.

 

Prickly Pear Jams and Juice now at Paisley's

If you live in this region of Arizona, you will see this beautiful plant everywhere.  In Phoenix, due to the heat, they ripen early in the season.  In our area, Prescott, it varies but typically mid-summer to late fall.

The jams I make are very low in sugar.  Made with just the juice (nectar) from the fruit, sugar, sure-jell for setting the jam and lemon juice.  That’s it.  The juice as I like to refer to it, is just juice and lemon juice.

Prickly pear juice (nectar is some what thick)  Give it a shake or a stir once opened and there after place in refrigerator.  Use your imagination on how to enjoy it.  I put 2 tablespoons in a cup with hot for a tea.  Great with seltzer water and lime.  Margarita’s anyone?  How about in bake goods or salad dressing?

Want to know more about the health benefits of Prickly Pear? Go here: http://foodfacts.mercola.com/prickly-pear.html

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