Prickly Pear & Tequila Ice Pops

Identified by their wide, flat, branching pads, prickly pears make up approximately 150 species in Opuntia, a genus in the cactus family.

Eastern prickly pear has the largest range of any cactus in the U.S. – you can find it from NewMexico to Florida and Montana to Massachusetts – and it produces an egg-shaped fruit that is edible and quite tasty. Lightly floral in aroma, the fruit’s vibrant ruby-red interior is similar in flavor and texture to a sweet melon. Puréed, combined with tequila and fresh lime juice and then frozen, it creates a cool adult treat to beat the heat. You can find whole cactus fruit in Mexican markets and natural food stores and purée it yourself, or order prickly pear purée online for convenience.

yields 7 ice pops

2 cups prickly pear purée

¼ cup tequila

¼ cup, plus 2 Tbsp, fresh lime juice

¼ cup water

In a bowl, combine all ingredients. Pour mixture into ice pop molds and freeze for at least 4 hours.

Story, recipe and photography by Teresa Floyd, Food writer and recipe developer, now-forager.com