Cactus Fruit and Fruit Liquor
From the Journal: 11/10/2011 (Catalina Island)
The Prickly-Pear cacti are blooming. Their Easter-yellow flowers exploding next to deviously sharp spines and the as-of-yet-untasted fruits. I’ve been told they’re somewhat like kiwi’s but I haven’t had the chutzpah to sink my teeth into one yet. I’m somewhat suspicious that – despite all evidence to the contrary – their delicious looking insides are in fact just as hideously prickly as their satanic outsides. I wonder if anyone’s made liquor out of them yet, someone must have, right?
Right on both counts, purportedly at least. I rarely have internet access while on project, so all these little questions, things that I would normally look up on my own, pile up unnoticed. According to the internet at least, the fruits of the Prickly-Pear cactus are as edible as they look (and aren’t full of spines, you’ll have to forgive my paranoia, I pulled a few too many spines out of my body to be trusting) and have been made into liquor by Mexican natives for a long time. Of course I’m now three-thousand miles away and probably won’t get a chance to try one for myself for awhile. I might have more luck finding a bottle.