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Beebe
05-30-2010, 10:30 PM
I want to make a prickley pear mead. I found some at the store but they are green. It calls for red prickley pears so does any one know if they ripen like a bannana or do I need to wait to find red ones?

Angelic Alchemist
05-31-2010, 12:03 AM
I made a wine last year with prickly pear tunas. I tried getting mine more ripe by putting them in a paper bag with some bananas. It didn't work all that well - my must was more golden than red.

Beebe
05-31-2010, 11:29 AM
What color was the outer skin when you made the wine?

I guess I dont care about color for the most part, I just dont want to mess up a batch with improper pears? Will green prickly pears work just the same as red ones?

Angelic Alchemist
05-31-2010, 12:12 PM
What color was the outer skin when you made the wine?

I guess I dont care about color for the most part, I just dont want to mess up a batch with improper pears? Will green prickly pears work just the same as red ones?

Mine were a mix of red, yellow and green. Probably the best thing to do is cut one open and taste it. The green ones might be too astringent, but I'm no expert on those particular fruits.