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How to use prickly pears?
The Terran carbon-based unit designating itself as Steve Wertz
> shared its ideas in alt.food.mexican- cooking on Sat, 04 Oct 2003 04:56:23 GMT: > Large green prickly pears are 6/$1 here in central TX this week. I > bought a couple just so I could come begging here for ideas on how to > use them. There are a few sites you might want to check out. These first few have a few recipes for prickly pears: http://www.desertusa.com/magoct97/oct_pear.html, http://cdkitchen.com/rfr/data/1002645290.shtml and http://www.sfc.ucdavis.edu/pubs/broc...icklypear.html. This next one may well be more than you ever wanted to know about them: http://www.sfc.ucdavis.edu/pubs/broc...icklypear.html. > They're awfully seedy inside, and left kind of a bitter/dry > aftertaste on the lips and tongue, though very sweet and not unlike... > pear, ironically. > I love water made from them, but I couldn't tell you how it's made. I'll have to pay better attention the next time I'm in Mexico, and they make/serve me some. > Also, what are the differeces between the green and the slightly > smaller purple ones? The green ones never seem to darken after being > picked. I think they may actually be different varieties, but I think the last website I gave you as a reference explains it all. Enjoy! --Douglas |
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