Prickly Pears can be quite intimidating with their tiny, almost invisible needles waiting to implant themselves into your skin. Growing up, we spent our summers in Mexico and the prickly pear (in Spanish, tuna) is one of the many foods that bring dear memories of our grandmother’s home. When they’re at their peak (usually in late July-August) we take home as many as the bag will hold. Our simple guide below on peeling the tuna will hopefully ease your fears, so that you can conquer this delicious fruit and enjoy in your own home (over the sink, dribbling down your chin as we sometimes do!).
Cut off the ends of the prickly pear and make one incision from top to bottom through the skin.
Carefully open the skin to each side and peel off in one piece.
Ingrid & Lucy