Black Raspberry–Prickly Pear
Prickly pears grow prolifically in Hawaii and in the Southwestern United States. Many native tribes subsisted primarily on the fruit for almost one
third of the year, while it was in season. The prickly pear is covered with hundreds of tiny thorns, so be careful when handling it. The barbed
thorns are as small as fiberglass. Make certain to wipe down all cutting areas after preparing this fruit. (Pictured here, far left)
SERVES 2 TO 4
7 large prickly pears
10 black raspberries
1 cup filtered water or coconut water (optional)To peel the prickly pears, make a ¼-inch-deep lengthwise cut through the skins. Cut off both ends of the prickly pears and peel back the skins,
removing the fruit. Discard the skins. Juice the prickly pears along with the raspberries in a juicer or purée in a blender and strain. Transfer to a
pitcher, add the water if a thinner consistency is desired, stir to combine, and enjoy!