I don’t know what happens to your “new fruit” after Rosh Hashanah, but in my household, said fruit lies on the counter for a week or so, begins to rot, and someone finally throws it out. Our new fruit selection is usually something unique that we never eat during the year and won’t eat again after taking the ceremonial taste to fulfill our new year’s ritual.
This year, we ended up with the prickly pear. It’s a fruit that has graced our new year’s table many times in the past, so I expected the 4 leftover prickly pears to eventually go the way of the trash can. But on Friday afternoon, I decided to search for recipes that called for prickly pear and … a new Shabbat happy hour tradition was born … the prickly pear margarita.
I won’t claim that getting the juice out of said prickly pears was easy, but it is possible although a bit time consuming. I used the Cactus Fruit Cocktails recipe by Cecilia Hae-Jin Lee via the epicurious web site. Thank you Cecilia for this delicious treat!
- 4 prickly pears, peeled (Peeling the fruit was surprisingly easy. Slice through the fruit lengthwise and peel back the thick outer peel with your fingers, leaving the juicy, seed-filled fruit.
- 4 ounces tequila
- 1 1/2 ounces triple sec
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon sugar
- Coarse-grained salt for rimming (optional)
- Lime slices for garnish (optional)
Place the prickly pears in a blender and pulse until liquefied. Strain the juice into a small bowl (you should have about 1 cup of juice). I used a very fine, mesh strainer. It took a while (and some pressing with a big spoon) to get all of the juice, but the seeds stayed behind in the strainer.
Fill a large cocktail shaker with ice, add the prickly pear juice, tequila, triple sec, lime juice, and sugar and shake vigorously.
Pour into glasses filled with ice, rimmed with salt or sugar, if you like. Garnish with lime slices.
What creative ways have you utilized your “new fruit” after Rosh Hashanah?
Treif Cooking and Drinking!