Xoconostle Cactus Fruit Margarita
Not to be confused with the prickly pear or in Spanish known as “tunas”, the xoconostle cactus fruit is a completely different kind of fruit. Think of it as the prickly pear’s tangy distant cousin.
I see it often at my local Latin markets. They are the same shape and one-third the size of prickly pears. Their spines already removed and its skin pale green and faded pink once ripe.
Xoconostle are native to Northern and Central Mexico, making its way to the Southwest region of the United States and the Gulf of California. They grow in large bundles on cactus paddles, just like the prickly pear.
Rich in fiber, vitamin C, E and calcium, this is a very nutritious fruit that is also an antioxidant. So, eat up!
Xoconostle makes a great tangy syrup for drinks, sauces and salad dressings. Its taste is dominantly sour with a sweet tang. It’s hard to describe and it’s like no other fruit I’ve ever tasted. It’s also great in savory and in fruit salads.
If you happen to see this unique fruit at your market, grab a few and experience its unique taste. In honor of Margarita Week and Cinco de Mayo, I decided to create a delicious margarita cocktail with xoconostle and celebrate. Salud!
Xoconostle Cactus Fruit Margarita
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 1x
Description
A tangy xoconostle margarita is the perfect way to toast any celebration. If you can find xoconostle cactus fruit at your local Latin market, don’t pass them up! You will love its indescribable taste.
Ingredients
5 large xoconostle cactus fruit
2 tablespoons granulated sugar plus more for decorating
2 tablespoons water
4 ounces tequila blanco
ice
1 lime wedge
Instructions
Peel xoconostle with a pairing knife, slice in half and scoop out and discard center pink portion with seeds. Place pale green halves in a blender container. Add sugar and water. Blend until smooth.
Combine tequila xoconostle mixture and ice in a cocktail shaker. Shake vigorously for 30 seconds.
Run lime wedge along the edge of two cocktail glasses. Dip one side in sugar. Divide cocktail mixture between glasses. Decorate with cactus flowers and serve.
