Published in The Chicago Tribune on June 23, 2010

As the days grow longer and warmer, thoughts turn to all the sweet, succulent fruit that summer brings. Plump cactus pears are part of that bounty.

Native to the arid regions of the U.S., Mexico and Central and South America, the juicy cactus pear gets its name from its spiky skin and pear shape. Also known as the prickly pear, its firm rind ranges in color from green to purplish-red.

Bite into the cactus pear’s golden, melon-scented flesh and you experience a sweet potpourri of flavors. Depending on the variety, it will bring to mind a strawberry, watermelon, honeydew, fig or banana. Because the cactus pear lacks acidity, it tastes best when sprinkled with lime or lemon juice.

Fortunately, the cactus pear’s needles are removed before being shipped to markets. To prepare it, simply slice the skin away from the pulpy flesh and cut the pear into wedges lengthwise. Although the fruit’s black seeds are edible, they, too, can be removed before serving.

Cactus pear makes a pleasant addition to fruit and mixed greens salads. Pureed, it can be blended with equal parts tequila, triple sec and lime juice for a flavor-packed margarita or mixed with olive oil and white wine vinegar for a well-balanced salad dressing.

© 2010, Kathy Hunt. Distributed by Tribune Media Services Inc.