How to Break Down Prickly Pears

A black stoneware bowl piled high with washed and dried cactus apples or tunas.

Tamara Andersen

Just a few simple steps, and about 45 minutes are all you need to make fresh prickly pear pulp for your fresh recipes!

5 from 2 votes

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Prep Time 45

Total Time 45

Course Ingredient

Cuisine American, Mexican, Peruvian

Servings cups

Calories 42 kcal

Equipment

Ingredients

16 prickly pears - tunas, cactus apples

Instructions

Carefully inspect for spines. If you feel like they’re clean, wash and dry them.
Using a very sharp knife and a cutting board on a flat surface, slice the fruit lengthwise.
Use a tablespoon or small scoop to scoop out the fruit, avoiding the bitter skin.
Using a flexible spatula, press the fruit against the strainer.
Store the strained pulp in a non-reactive container for up to 3 days, or freeze for up to 12 months.

Notes

Yield for 16 prickly pears is about 2 cups...

Nutrition

Calories: 42kcal

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com