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Prickly Pear Margaritas

Photo: Lee Harrelson; Styling: Ana Kelly, Mindi Shapiro
Yield Makes about 7 cups; 8 servings
Take that familiar frozen margarita to the next level by adding prickly pear fruit. This fruit adds a rich pink color to your 'rita and a touch of sweetness. This particular recipe packs a sour punch, but you can adjust the sugar and fruit to your taste.


  • 1 1/4 pounds green or red prickly pear fruit
  • 1 cup lime juice
  • 1 cup tequila
  • 3/4 cup orange-flavor liqueur
  • 2 tablespoons sugar
  • 4 cups crushed ice
  • Thin lime slices (optional)

Nutrition Information

  • calories 176
  • caloriesfromfat 1.5 %
  • protein 0.5 g
  • fat 0.3 g
  • satfat 0.0 g
  • carbohydrate 17 g
  • fiber 0.0 g
  • sodium 7.6 mg
  • cholesterol 0.0 mg

How to Make It

  1. Cut ends from prickly pears. Cut a 1/8-inch-deep lengthwise slit through peel on each fruit. Pull back peel and remove from pulp; discard peel. Cut fruit pulp into 1/2-inch chunks.

  2. In a blender, combine half of all these ingredients: prickly pear chunks, lime juice, tequila, orange liqueur, and sugar; whirl until smooth. Add half the ice and whirl until blended. Pour into glasses slowly, leaving seeds behind. Discard seeds.

  3. Repeat step 2 with remaining pear chunks, lime juice, tequila, liqueur, sugar, and ice.

  4. Garnish with lime slices.

Cook's Notes

Look for prickly pears (also called cactus pears, Indian figs, and tunas) with fresh produce in supermarkets and Latino markets. Wear heavy cotton or rubber gloves or use a thick towel to hold them when peeling.