Cactus Pear Salsa
"Recipe source: The Turtle Bay cookbook Makes 4 cups. Suggestion: serve chilled on roasted duck, pork or salmon."
Original is 20 servings
Ingredients
Nutritional
- Serving Size: 1 (112.9 g)
- Calories 30.1
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 16.4 mg
- Total Carbohydrate - 7.5 g
- Dietary Fiber - 1.8 g
- Sugars - 4.1 g
- Protein - 1.1 g
- Calcium - 17.9 mg
- Iron - 0.7 mg
- Vitamin C - 33.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a saucepan over medium heat add 7 of the cactus pears and the juices and bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes or until fruit is soft. Remove from heat and set aside.
Step 2
Place a sieve over a bowl and push the cooked fruit (and juices) through the sieve with the back of a wooden spoon, reserving liquids but discarding solids.
Step 3
Cut up 3 cactus pears and add to the strained juice along with the remaining ingredients (-salt), stirring well to combine.
Step 4
Refrigerate in an airtight container for up to one week.
How to peel a cactus pear
Step 5
While holding the pear with a fork, slice and 1/2 inch off the top and bottom ends with a sharp knife. Make a slit in the skin the length of the fruit cut through the skin to the flesh (but not through the flesh). Push skin away from the fruit with a knife as you roll away from you with the fork. The skin will peel away and then you can pick up the fruit with your hands.
Tips
No special items needed.
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