The tunas are ripe in the southwest. I spent a couple of hours on the laborious process of burning the thorns then boiling. Once blanched and burned the skin is taken off with tongs, the center of the fruit blended, strained, and frozen prickly pear punch all winter long.
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Hi, I haven't checked on y'all in a while, but thought you might be interested in something that I saw at the Farmer's Market in downtown Tucson (Mercado de San Augustin, I think) about a month ago...they were making a prickly pear syrup by just blending the tunas, without dealing with the thorns first! and *then* straining through tight t-shirt material which apparently caught all the thorns and glochids (little tiny sneaky thornlets that are really hard to remove.) They were also selling a book *JUST* about prickly pear tuna harvest recipes. I didn't pick it up as I was too broke.
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