Servings: 2 cups

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Razzle-Dazzle Cactus Pear Sauce


1/4 cup sugar
3 tablespoons cornstarch
Dash of salt
6 Frieda’s Cactus Pears
1/2 cup water
2 tablespoons lemon or lime juice


Mix the sugar, cornstarch and salt in a medium saucepan. Hold each cactus pear with tongs or a fork and cut into quarters. Scoop out the pulp, discarding the skins. Chop the fruit. Purée the fruit in food processor or blender; strain out the seeds if desired. Stir into cornstarch mixture along with the water and lemon juice.Cook over medium-low heat until the mixture boils, stirring constantly. Reduce the heat to low and simmer for 2 minutes or until thickened and clear. Cool slightly. Serve warm or chilled. Store, covered, in the refrigerator for up to 1 week.Note: Use the red, green, or orange variety cactus pear, but do not mix colors to keep sauce uniform in color. It’s not absolutely necessary to strain the seeds from the cactus pear pulp. They’re crunchy but edible.