CACTUS PEAR | Prickly Pear Taste Test – FRUITY FRUITS

CACTUS PEAR | Prickly Pear Taste Test – FRUITY FRUITS


[Fruity Fruits jingle] Hello my lovelies. Hi, it’s Emmy. Welcome back to another Fruity Fruits. Today I have… this. And this is a prickly pear, or “cactus pear”. There it is. And as the name describes, it is the fruit of a cactus plant. I’ve seen these on occasion at supermarkets before, but I have never, ever had one. So the last time I was at H-Mart, our local Korean-Japanese market, I picked one up. This was… $1.50. So not exactly inexpensive, but definitely worthy of tasting. So this is what the fruit looks like. I believe this is the end where it is attached to the cactus. It grows like this. And there are sharp spines that grow on it. I’ve watched a few videos and the spines are removed by singeing the pear to get rid of the quills. But since I bought this in the supermarket, it was already de-spined. From my understanding, when these are not ripe they are this kind of bright green color. And as they ripen they turn this kind of purplish maroon color. These look pretty easy to prepare. You just cut one end off. [chop] And look at that color! Isn’t that gorgeous? It’s like beet red, just beautiful. I forgot to mention this video is part of a Fruity Fruits series. If you’re interested in seeing more fruit tastings, I shall put the link in the description. Okay! Let’s get back to the cactus pear. Isn’t the beautiful? Look at that color! This is gorgeous. (sniffing) Mmm! Smells nice, too. Almost… berried. Gonna cut the other end off. [clack] You cut… through here and then you can just peel back this outer skin. Oh my gosh, it comes away so easily. It’s kind of a thick layer. And it reveals this lovely fruit. Ah, it’s beautiful. It’s… not as dark as a beet. It’s almost more like a raspberry color. And we just peel it away. Oh, wow. It’s like an alien life form. That’s awesome. So it comes away very easily. You see here there are some pits in there. You can eat the pits, but they’re very, very hard. So, you can eat ’em just by biting it on the outside, and kind of avoiding most of the pits, which are in the middle. Or you can strain it and remove the pits that way — and use the pulp for other preparations. Itadakimasu! Mmm! There are a lot of pits. They’re pretty small. Texture of the flesh itself… is a little bit spongy… And soft. And the flavor kind of reminds me of a really concentrated watermelon. It has a kind of a mealy, mushy texture of a melon — kind of like watermelon but a lot drier. But it has a really nice flavor to it, almost floral-y, very reminiscent of watermelon, but more concentrated. It’s great! It has kind of a flavor a little bit like a cucumber. And in terms of seed arrangement, very similar with seeds everywhere. But the seeds are much harder than a cucumber. But this in my opinion is much more delicious than a cucumber. Mm hmm! I definitely recommend giving this a try: not only is it tasty, but it is beautiful as well. I hope you guys enjoyed that one! I hope you guys learned something. Let me know in the comments if you’ve ever had this before. Share this with your friends, follow me on social media. Show this video a little bit of love, so I know you like this series. And, yeah! I shall see you in my next video. Toodle-loo, take care! Bye! Owww! I don’t think they got all of those prickles out! It feels- ahhhhh-