Prickly Pear Margarita

Have you ever had a prickly pear? Prickly pears are also known as tuna (fruit) or nopal from the paddle cactus. Prickly pears are native to the Americas but are found in abundance in Mexico. American Indians have been known to use prickly pears to treat burns while traditional Mexican folk used it to treat patients with diabetes. This fruit is high in fiber, vitamin B, magnesium and vitamin C. You can now find prickly pear supplements! My preferred way to eat this delicious fruit is pureed and in one of my all time favorite cocktails in the world.

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The first time I had a prickly pear margarita was at Mexican restaurant in Los Angeles when I was dating Andy about five years ago. It’s one of the most unusual ways to have a margarita. This fruit has a slight sweetness to it, but not overpowering. This is definitely nowhere close to being as sweet as a strawberry margarita.

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In order to get to the delicious part of the prickly pear you need to get past the thorny skin. Please make sure when removing the skin of the prickly pear you wear gloves. There is always one or two small thorns still left behind. After making the puree you can also mix into lemonade for a nonalcoholic beverage. The only other place I have seen lots of use of the prickly pear is in Arizona.

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Andy and I like making our margaritas from scratch so we can control what goes in. However we have found the best pre-made margarita mix from Tres Agave.  Just add tequila, ice, Tres Agave mix and you have a basic margaita within minutes. Add the prickly pear puree and you have seriously one of the best tasting margaritas.

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Prickly Pear Margarita

Yield: 1

Created By: Diana D. Mendoza


    Prickly Pear Puree
  • 15 Prickly Pears
  • Cheese Cloth (optional)
  • Prickly Pear Margarita
  • 3 ounces of 100% Agave Tequila
  • 4 ounces of Organic Agave Margarita Mix (Tres Agaves)
  • 1 ounce of Prickly Pear puree
  • Margarita Salt
  • Sliced Lime


Prickly Pear

Scoop put the red flesh from the prickly pear and place into a mini food processer or blender. Process until well blended. Place puree in a fine sieve or use cheese cloth to strain out all the juice. Toss the leftover along with the seeds.

To properly cut a prickley pear, check out this video.

Prickly Pear Margarita

In a shaker filled with ice, pour tequila, margarita mix, prickly pear puree. Shake for 15 seconds and pour into salted rimmed glass. Add slice lime for garnish.


Puree yields: 3/4 of a cup. Store leftovers in the fridge for up to one week.

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7 Responses to Prickly Pear Margarita

  1. This sounds and looks delicious! I like to make up a big batch of frozen drinks and pop them in the freezer, when I want a drink by the pool or in the hot sun, or when friends pop by or…LOL! Then I use an ice cream scoop and add the drink mix to a glass and top it with soda. This way we have yummy cooling drinks all at hand all summer long. I think this may be added to the summer line up! Thanks!

  2. Your photos are gorgeous. It makes me want to try a prickly pear. But, any fruit/veggie that’s too hard to prep I often leave behind. Although, I just bought a new knife set and have been finding it much easier to cut spaghetti squash, cantaloupe, etc.

    • Hi Caryn, How are you? Thanks! I need a new knife set too. Just wear gloves when peeling the skin off the prickly pear. XO

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