@@pARabell9mm So glad you found it helpful! I feel your pain. My mind was blown 🤯 when I discovered this trick. Felt a moral imperative to share it...😉 Hope your wine making is far more enjoyable from now on!
It’s like a cross between a cucumber and a watermelon. Not the super sweet taste you might expect from the color. Trial and error. I spent 8 hours making a mess of my kitchen with a blender and cheese cloth the first year. All I got was some cloudy, pulpy goop. Then I learned you could burn off the spines with a torch, so I spent a few years doing that. It’s tedious and time consuming. Once I found out that the fruit have a membrane that pops when the water inside freezes and expands, harvesting the fruit became a breeze.
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What would you make with prickly pear juice? Syrup? Candy? A tasty beverage?
Margaritas, please!
Wine. And after watching your video, I realized that I had worked much harder than I had to to get the juice.
@@pARabell9mm So glad you found it helpful! I feel your pain. My mind was blown 🤯 when I discovered this trick. Felt a moral imperative to share it...😉
Hope your wine making is far more enjoyable from now on!
Whats the flavor of the juice? And how did you come to the conclusion of the best process? Thanks!
It’s like a cross between a cucumber and a watermelon. Not the super sweet taste you might expect from the color.
Trial and error. I spent 8 hours making a mess of my kitchen with a blender and cheese cloth the first year. All I got was some cloudy, pulpy goop.
Then I learned you could burn off the spines with a torch, so I spent a few years doing that. It’s tedious and time consuming.
Once I found out that the fruit have a membrane that pops when the water inside freezes and expands, harvesting the fruit became a breeze.
This is a brilliant process!
Thanks! My mind was blown when I found out I could just freeze and thaw them to get the juice. Had to share it!