Since I started working at Whole Foods I’ve been in the habit of wandering around the produce department. It is usually so well-stocked and beautifully organized and they often have unusual fruit that I’ve never tried before. Lately I’ve been tasking myself to take a chance on these strange beauties.

The latest adventure is one I’ve contemplated before. Prickly pear cacti are common in Austin and I see the fruit every year. It appears as an ingredient on menus and I’ve wondered what the fruit is like in its raw form.

So, I grabbed a fruit, immediately got some tiny thorns lodge in my palm, and took it home where I learned how to carefully handle it.

Using tongs to grasp the fruit, I cut the ends off and then a slit down the length of it. From there, I could easily slide the outer skin off of the softer inner meat. I pried off a small piece and tossed it in my mouth – CRUNCH! The fruit is filled with lots of tiny, hard seeds similar to a pomegranate.

I declared the seeds inedible and decided to chuck the whole thing into my blender. Maybe they were soft enough to become pulverized by the blades? WRONG. But the fruit liquified beautifully and I was able to strain it out from the seeds.

Now, what to do with this tasty, hot pink, sweet juice?

I had about two ounces from one fruit and decided to add a little gin, lime juice, and ice to make a lovely cocktail. The sweetness in the juice mellowed the gin wonderfully (although I think a more floral gin would have complemented the flavors better) and the lime added a hint of tartness that brought the whole thing together.

A fruit experiment that resulted in a new cocktail! A nice way to spend a rainy afternoon.