Short of making our own acorn flour, prickly pears are probably about as fringe as we can get for things that grow readily in Atlanta.
Well, that, or eating the actual green cactus pads.
I once had some delicious licor de tuna (prickly pear liquor) from the heart of Mexico, and it was supremely delicious: sweet without being overwhelming, and a unique, pleasant taste.
Such is always the curse of high hopes, as prickly pears we’ve found growing in Atlanta to be less then supremely delicious, with a taste somewhere between a beet and a cucumber. Perfectly edible of course, but it doesn’t do a whole lot to make you want to keep eating it. And since it is covered in tiny thorns that can be carried by the wind to your most delicate of extremities, the fruit is actually in solid negative territory right now.
We’re hoping that the fruits we picked were simply not fully ripe, but we don’t really know. Do you?
Tags: 2009, prickly pears
