Discover one of the multiple uses of cactus pear and xoconostle with this refreshing drink.
Cactus Pear/ Prickly Pear/ Tuna:
Cactus pear has a similar texture to a kiwi due to its edible seeds. Available year-round in red, green or orange color. Because of its shape and color, the prickly pear represents the human heart, which was offered as a sacrifice to the sun by the Mayans.
Xoconostle/ Sour Pear:
This fruit looks very similar to the prickly pear, until cut open, it is usually smaller. The word Xoconostle comes from Nahuatl. Xococ - sour | nochtli - prickly pear fruit. Those who eat xoconostle typically only use the skin, here we show you how to make use of the inside.
Elixir Maya Syrup:
It is up to you to choose which of these delicious fruits you will use to make the syrup. We recommend you try both, for this drink recipe, and choose your favorite!
Step 1 Carefully peel the fruit, remove the skin and place the flesh in a container. Tongs and/or gloves can be used to avoid getting hurt with glochids.
Step 2 Crush the pulp until there are no significant solid pieces, this can be done by hand or in a blender.
Step 3 With a strainer, strain the seeds and pour the fruit into a pot. Add water and bring the mixture to a boil over medium-low heat, taking care that it does not burn. Step 4 Once the mixture boils, let it rest until it reaches room temperature, add sugar and Persian lime juice to taste.
Pro tip: This syrup of prickly pear or xoconostle can be used to make jams, drinks, desserts, among other things.
Elixir Maya Drink:
This refreshing drink is as easy as 1-2-3.
Elixir Maya Syrup
Tequila (can be substituted with liquor of choice)
One shot of tequila
Fill with Elixir Maya Syrup
Pro tip: Garnish with some Persian lime.
Check out our Reel tutorial on Instagram: