Monday, October 27, 2008
Prickly pears or Tuna in spanish, these fruits are sweet, tart and delicious. I make a puree out of them and mix them into a vinaigrette. They have a lot of pectin so they would make a great jelly and I bet they would even ferment into a nice wine. Scoop out the pulp discard the seeds and attack with an immersion bender. They are also good eaten as they are.
Fish cake salad with cactus fruit balsamic reduction and tiny tomatoes. The fish cakes are made with fish a little cornmeal and a little crushed cracker bound with an egg and shaped, then fried in vegetable oil. The reduction is made by simmering some cactus fruit puree with a splash of balsamic vinegar until it thickens.
Posted by Christo Gonzales at 12:01 AM