Moroccan · Drink
Prickly Pear Juice
In late summer the souks pile high with prickly pears (karmous nsara), and their sweet, watermelon-like flesh makes a beautiful magenta juice. Blended and strained, chilled and sharpened with a little lemon, it's a fleeting seasonal refresher sold from street carts across Morocco.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Serves
- 4
- Level
- Easy
Ingredients
- 8 ripe prickly pears
- 500 ml cold water
- Juice of 1/2 lemon
- 1–2 tbsp sugar or honey (optional)
- Ice, to serve
Method
- 1
Peel carefully
Wearing gloves, trim the ends, slit the skin and peel away, discarding the prickly outer skin.
- 2
Blend
Blend the flesh with the water briefly — just enough to release the juice without smashing the hard seeds.
- 3
Strain
Strain well through a sieve to remove all the seeds.
- 4
Sweeten
Add lemon juice and sweeten lightly if needed.
- 5
Chill
Refrigerate until cold.
- 6
Serve
Pour over ice and serve immediately.
Chef's tips
- Always wear gloves — prickly pears carry near-invisible fine spines.
- Blend only briefly; the seeds are hard and shouldn't be crushed.
- Strain thoroughly for a smooth, seed-free juice.
Frequently asked questions
How do I handle prickly pears safely?
Wear thick gloves and use tongs — the fruit has tiny irritating spines (glochids). Many markets sell them pre-peeled to avoid the hazard.
Why not crush the seeds?
The seeds are very hard and can taste bitter or gritty. Blend gently and strain so you keep only the sweet flesh and juice.