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The fruits of the prickly pears are coming in. For some that don't know, they are called "tunas." Once the flowers blossoms, they turn red. Not ripe until they fall on the ground. Getting close:
Attachment 162371
Sure are pretty. I make some serious jelly with these.
Is that similar to what some folks call cactus apples ?
I've had some serious Mexican food prepared with prickly pear, but haven't had the opportunity to experience the jelly. Bet it is good.
Since I'm a fruit lover, while on vacation a couple of years back, I tried them fresh off the bush. Aside from the spines and the seeds, they were good tasting and refreshing. Since then I've learned that there are some varieties that have less seeds and some with soft seeds. I found someone who has some of these and I'm trying to get a cutting from him, but they are in such high demand that it will be a while or maybe never.
"gene"
I have heard about those Gene, I would like a cutting as well. I believe they where out in California somewhere.
Yep Randy, California. If I ever get my hands on some I'll let you know.
"gene"
Thanks a bunch Gene!
Never had it
Hey Randy, I have never had any "prickly pear" jelly, care to swap some jelly? I have some mayhaw now and will soon have some dewberry and some black berry and hopefully will have some strawberry fig a little later in the season.
Damn...I'm 73 , heard of prickly pears all my life . Did not know they was the fruit of cactus...Never to old to learn something...
Never had any of that, far as I'm concerned Mayhaw is king...
Will do Dwayne with a fresh batch of these. I sent a jar up, along with a jar of blackberry jam, to a fella in Vermont last Fall who taps and processes his own maple trees for syrup. Also put in some Louisiana products as well. I received back two quarts of his home made maple syrup! Folks, this is nothing like what's in the grocery stores.Quote:
Originally Posted by shadow
I also process red chili. Poblano chili peppers when growing and when they are still green. When picked still green, make a fine stuffed pepper such as a chili relleno (more bulk than an Anaheim chili - which I still prefer for stuffing if I have fresh). When the Poblano peppers turn red, they are now Ancho chilies. Real chili is red from chilies, not tomatoes - that's mine. Chili powder at the grocery stores are a watered down version with other spices such as cumin, etc. If you look for a small bottle on Ancho, it's probably close to $7.00. I process and put away several pints. Also makes a superb red enchilada sauce. Sorry about carrying on, garden projects are fun to me.
Got to agree....I like that MayhawQuote:
Originally Posted by 20watt
Randy I have to agree with you about the Maple syrup. I hate anything bought from the store that says Maple, weather it be syrup, pancakes, candy or anything. I can smell it a mile away and hate it. Now this past Christmas we went to California for my grandson's birth and my daughter in law's parents, which are from New York, brought us some of their made on the farm Maple syrup. Boy was that some good stuff. It's nothing like the store bought stuff. It is sweet and really enjoyable. It was so good that when we ran out, Linda picked up a jug at Bass Pro that was suppose to be 100 percent pure. It was a little better that most store bought Maple products but had some of that nasty flavor in it. It was nothing like the real thing or it was of a much lower quality.
"gene"
"gene"
Never made or tried any of that. However, I did make three batches of plum jelly today.
oh my gosh.....wild plums?....yellow or red.....we did that when I was a kid....my favorite.....Quote:
Originally Posted by Charliee
Plumes? Yum!