• 6-8 cactus pear fruit
• 15 ml butter
• 1 clove of garlic, crushed
• 1 thumb-sized freshly grated ginger root
• 220 g crushed pineapple (1 small tin), drained (save the juices)
• 2 (60 ml) spring onions, chopped
• 10 ml soy sauce
• 1 ml dried chilli flakes (optional)
• 280 ml cactus pear fruit juice
• 30 ml chutney
• 100 ml of the drained pineapple juice
• Salt and pepper to taste

1. Wash the cactus pear fruit under cold water to remove most of the thorns.
2. Blanch the cactus pear fruit in boiling water for 60 seconds, remove and place in cold water to stop the cooking process.
3. Peel the outer skin from the cactus pear fruits.
4. Place the peeled fruits into a food processor or a blender and liquidise into a smooth pulp or juice.
5. Pass the pulp through a sieve to remove the seeds. Reserve 280 ml of smooth cactus pear fruit juice for the sauce.
6. Heat the butter in a saucepan. Add the garlic and ginger and sauté until soft. Add the crushed pineapple and spring onions. Heat and stir until no liquid is visible in the saucepan.
7. Add the rest of the ingredients: soy sauce, chilli flakes and the cactus pear juice, chutney and the drained pineapple juice. Boil for 5 minutes until the sauce is reduced and thickened.
8. Season to taste.

• 6 cactus pear fruits         

Basting sauce

• 15 ml olive oil

• 5 ml soy sauce
• pinch of salt
• 15 ml brown sugar
• 200 ml cactus pear juice
• 1 finely chopped onion
• 15 ml crushed ginger root
• 40 ml balsamic vinegar

Chicken skewers

• 6-8 skinless chicken breast fillets, cut into strips lengthwise
• 12 wooden skewers, soaked in water
• salt to taste
• 1 ml ground black pepper
• 30 ml olive oil for frying

1. Wash the cactus pear fruit under cold water to remove most of the thorns.
2. Blanch the cactus pear fruit in boiling water for 60 seconds, remove and place in cold water to stop the cooking process.
3. Peel the outer skin from the cactus pear fruits.
4. Place the peeled fruits into a food processor or a blender and liquidise into a smooth pulp or juice.
5. Pass the pulp through a sieve to remove the seeds. Reserve 200 ml smooth cactus pear juice for the basting sauce.
6. Mix the ingredients for the basting sauce in a saucepan. Boil for 5 minutes or until the sauce is reduced. Season to taste.
7. Thread the chicken strips onto the soaked skewers.
8. Allow the chicken skewers to marinate in the basting sauce for 30 minutes before cooking. Baste the chicken skewers and chargrill them in a cast-iron griddle pan until golden brown while basting the skewers continuously.
9. Serve the skewers with a green salad

• 6 red cactus pear fruits

• 200 g (one packet) Tennis biscuits
• 80 g melted butter
• 500 g (2 tubs) cream cheese
• 300 ml (1 tin) condensed milk
• juice of 1 lemon

1. Wash six cactus pear fruits under cold water to remove most of the thorns.
2. Blanch the cactus pear fruit in boiling water for 60 seconds, remove and place in cold water to stop the cooking process.
3. Peel the outer skin from the cactus pear fruits.
4. Place the peeled fruits into a food processor or a blender and liquidise into a smooth pulp or juice.
5. Pass the pulp through a sieve to remove the seeds.
6. Place the Tennis biscuits in a food processor and crush to fine crumbs. Stir in the melted butter. Press the mixture into the base of a lightly greased loose-bottomed round quiche or flan tin. Refrigerate for the base to set.
7. Mix the cream cheese, condensed milk and the lemon juice thoroughly using an electric mixer.
8. Spoon the filling into the biscuit crust and level.
9. Drop spoonfuls of cactus pear juice onto the mixture and swirl it into the mixture to create a marbled effect.
10. Cover and chill in the refrigerator.
11. Remove the tart from the tin by placing the tart on an upturned bowl and gently sliding the tin downwards. Use a palette knife to slide the tart from the bowl onto a serving platter.
12. Serve chilled

• 15 red cactus pear fruits
• 375 ml boiling water
• 30 ml gelatine soaked in 50 ml cold water
• 250 ml sugar
• 1 ml salt
• juice of 1 lemon

1. Wash the cactus pear fruit under cold water to remove most of the thorns.
2. Blanch the cactus pear fruit in boiling water for 60 seconds, remove and place in cold water to stop the cooking process.
3. Peel the outer skin from the cactus pear fruits.
4. Place the peeled fruits into a food processor or a blender and liquidise into a smooth pulp or juice.
5. Pass the pulp through a sieve to remove the seeds.
6. Add the boiling water to the soaked gelatine and stir for 2 minutes until the gelatine is completely dispersed.
7. Add the sugar, salt, lemon juice and cactus pear juice. Adjust the flavour to taste.
8. Prepare jelly moulds by spraying lightly with cooking spray. Pour the mixture into ten small or one large jelly mould(s).
9. Refrigerate until set (at least four hours).

• 10 cactus pear fruits
• 45 ml (3 tablespoons) gelatine
• 5 ml lemon juice
• 100 ml sugar (or honey)
• 2 ml vanilla essence
• Silicone moulds

1. Wash the cactus pear fruits under cold water to remove most of the thorns.
2. Blanch the cactus pear fruit in boiling water for 60 seconds, remove and place in cold water to stop the cooking process.
3. Peel the outer skin from the cactus pear fruits.
4. Place the peeled fruits into a food processor or a blender and liquidise into a smooth pulp or juice.
5. Pass the pulp through a sieve to remove the seeds. Reserve 400 ml smooth cactus pear juice.
6. Combine the 400 ml smooth cactus pear juice, sugar (or honey), lemon juice, vanilla essence and gelatine in a saucepan.
7. Stir over low heat to dissolve the sugar and gelatine. The mixture should not boil. Adjust the flavour to taste.
8. Using a dropper, fill the silicone moulds while the mixture is warm.
9. Refrigerate until set for at least 2 hours. 
10. To successfully unmould the gummies, place the moulds in the freezer for a few minutes.
11. Dust the gummies with icing sugar to prevent stickiness (optional).
12. The gummies may be stored in an airtight container in the refrigerator for one week.

• 3-4 cactus pear fruits to obtain 125 ml juice
• 500 ml cake flour
• 2 ml salt
• 10 ml baking powder
• 125 g butter, softened
• 180 ml castor sugar
• 2 extra-large eggs
• 185 ml milk
• 5 ml vanilla essence

1. Preheat the oven to 180⁰C. Line a lightly greased 12-cup muffin pan with cupcake liners.
2. Wash the cactus pear fruit under cold water to remove most of the thorns.
3. Blanch the cactus pear fruit in boiling water for 60 seconds, remove and place in cold water to stop the cooking process.
4. Peel the outer skin from the cactus pear fruits.
5. Place the peeled fruits into a food processor or a blender and liquidise into a smooth pulp or juice.
6. Pass the pulp through a sieve to remove the seeds. Set 125 ml of smooth cactus pear juice aside for the cupcake recipe.
7. Cream the butter and sugar until light and fluffy.
8. Add the eggs and the vanilla essence and beat well.
9. Sift the flour, baking powder and salt and add to the butter mixture, alternately with the milk and the 125 ml cactus pear juice.
10. Spoon the batter into the cupcake liners, filling only halfway.
11. Bake for 20 minutes or until golden brown.
12.  Turn out onto a wire rack to cool.

• 60 g butter, margarine or holsum, softened
• 125 g plain smooth cream cheese
• 5 ml vanilla essence
• 500 ml icing sugar, sifted
• Cactus pear fruit syrup (recipe available)

1. Cream the butter and the sifted icing sugar.
2. Add the cream cheese and vanilla essence and beat to a smooth consistency.
3. With a palette knife, spread onto each cupcake or use a piping bag.
4. Drizzle with cactus pear fruit syrup.

• 2 cactus pear fruits for the tart filling
• 3-4 cactus pear fruits for decoration

Base

• 250 ml cake flour
• 2 ml salt
• 125 g cold butter
• 100 ml icing sugar
• 1 egg

Filling

• 400 ml full cream milk
• 5 ml vanilla essence
• 4 egg yolks
• 30 ml castor sugar
• 100 ml cactus pear juice

Decoration

• Fresh cactus pear fruit
• Fresh cream
• Edible flowers

1. Preheat the oven to 180°C. Prepare a lightly greased loose-bottomed round fluted quiche or flan tin.
2. Wash all of the cactus pear fruit under cold water to remove most of the thorns.
3. Blanch the cactus pear fruit in boiling water for 60 seconds, remove and place in cold water to stop the cooking process.
4. Peel the outer skin from the cactus pear fruits.
5. Reserve and slice four cactus pear fruits for the decoration.
6. Place the rest of the peeled fruits into a food processor or a blender and liquidise into a smooth pulp or juice.
7. Pass the pulp through a sieve to remove the seeds. Set 100 ml of smooth cactus pear juice aside for the tart filling.
8. Prepare the base: Sift the flour, salt and icing sugar together. Cut the butter into small pieces and rub into the flour until the mixture resembles crumbs (a food processor may be used).
9. Beat the egg and add to the dry ingredients. Gently work it together into a soft dough.
10. Knead the pastry until smooth and cover airtight with clingfilm. Chill for about 1 hour.
11. Press into the base and against the sides of the flan tin.
12. Blind bake the base: Prick the base, cover with greaseproof paper and fill with dried beans or rice. Blind bake the base for 20 minutes or until the edges are barely golden brown.
13. Remove the beans or rice and paper. Return the base to the oven for a further 5 minutes until the bottom of the base looks dry.
14. Scald the milk and vanilla essence (turn the heat down before the milk comes to the boil).
15. Using an electric mixer, cream the egg yolks and sugar.
16. Temper the eggs by adding small amounts of hot milk mixture to the eggs and stirring vigorously. Add the cactus pear fruit juice.
17. Transfer the mixture to a double boiler. Heat and stir over a gentle heat until the mixture thickens sufficiently to coat the back of a spoon.
18. Pour the filling into the pastry bases and allow to cool down. The custard will set as it cools down.
19. Decorate the tarts with fresh cactus pear fruit, a dollop of whipped cream and an edible flower.

• 10 cactus pear fruits, 200 ml for the cake and 60 ml for the glaze
• 4 cactus pear fruits for decoration
• 250 ml unsalted butter, softened 
• 200 ml castor sugar
• 5 large eggs, separated
• 10 ml lemon rind 
• 375 ml (210 g) cake flour 
• 200 ml (120 g) almond flour
• 10 ml baking powder
• 2 ml salt

Ganache

• 60 ml cactus pear fruit juice
• 240 g white chocolate
• 45 ml butter
• 80 ml Greek yoghurt 

Decoration

• Almonds, lemon rind and fresh cactus pear fruit.
   

1.  Wash the cactus pear fruit under cold water to remove most of the thorns. 
2. Blanch the cactus pear fruit in boiling water for 60 seconds, remove and place in cold water to stop the cooking process. 
3. Peel the outer skin from the cactus pear fruits.
4. Place the peeled fruits into a food processor or a blender and liquidise into a smooth pulp or juice. 
5. Pass the pulp through a sieve to remove the seeds.  Set 200 ml of smooth cactus pear juice aside for the cake and 60 ml for the glaze.
6. Preheat the oven to 200°C. Lightly grease a Bundt cake pan and sprinkle some flour into the pan.
7. Cream the butter and 100 ml sugar well. Add the egg yolks, one at a time, beating well after each addition. Add the lemon rind.
8. Whisk the egg whites until foamy. Gradually add 80 ml of castor sugar and whisk to soft peak stage.
9. Sift and combine the flour, baking powder, salt and almond flour.
10. Stir, alternatively with the 200 ml cactus pear juice into the egg mixture. Fold in the egg whites.
11. Pour the batter into a Bundt pan and bake until golden brown for about 45 minutes. Leave the cake for 30 minutes in the pan. Remove from the pan and cool on a wire rack.
12. To make the ganache, melt the chocolate and butter in the microwave for about 90 seconds, stirring every 30 seconds. 
13. Add the yoghurt and the cactus pear juice and mix well.
14. Glaze the cooled down Bundt cake and decorate with fresh sliced cactus pear fruit, almonds and finely grated lemon rind.
    
    

• 250 ml (150 g) cake flour
• 1 ml salt
• 75 g cold butter
• 1 egg yolk
• 100 ml (50g) icing sugar

 
1. Sift the flour, icing sugar and salt together.
2. Cut the butter into small pieces and rub it in until the mixture until it resembles breadcrumbs.
3. Add the egg yolk and mix into a stiff dough. Knead the dough well until smooth.
4. Roll the dough into a ball, wrap in cling film and place the dough into the refrigerator for 30 minutes to rest and cool down. 
5. Preheat oven to 180⁰C.
6. On a lightly floured surface, roll the pastry dough out and use a round cookie cutter to cut out circles. Use half of the circles to form the bottom of the cookie. Use an interesting shape cookie cutter and cut a shape out of the circles to form the top half of the cookie.
7. Place a teaspoon of the cactus pear fruit jam on the bottom pastry and place the top pastry over the bottom circle sealing it with water or egg.
8. Bake for 15 minutes. Remove from oven and allow to cool on a cooling rack.

• 500 ml (280 g) cake flour
• 15 ml baking powder
• 2 ml salt
• 60 ml castor sugar
• 125 g butter
• 1 egg
• 100 ml plain yoghurt
• 45 ml smooth cactus pear juice (or water)
• 30 ml cactus pear fruit jam (recipe available)

Egg wash

• 1 egg
• 15 ml water

1. Preheat the oven to 220⁰C. Prepare a greased baking tray.
2. Sift the flour, baking powder and salt together. Add the castor sugar and combine well.
3. Rub in the butter until the mixture resembles breadcrumbs.
4. Whisk the egg, yoghurt and the cactus pear juice together and add to the flour mixture. Mix just until the ingredients are combined.
5. Place the dough on a floured bench and knead it lightly 10 or 15 times until the dough is soft and elastic.
6. Turn out onto a floured surface to a thickness of 2 cm and cut round circles using a round cookie cutter.
7. Using thumbs, make a deep well in the tops, large enough for about half a teaspoon of jam. Fill with jam.
8. Place on a baking sheet, packed close to each other but not touching. Brush the scones lightly with egg wash on the top only.
9. Leave the scones to rest for a few minutes.
10. Bake for 15–20 minutes, or until risen and brown.
11. Place on a wire rack to cool.

• 500 ml (280 g) cake flour
• 10 ml baking powder
• 2 ml salt
• 125 g butter
• 30 ml castor sugar
• 3 large eggs, separated
• 45 ml water
• 125-175 ml cactus pear fruit jam
• 200 ml (160 g) castor sugar
• 500 ml (160 g) desiccated coconut 

1. Preheat the oven to 180⁰C.
2. Sift the flour, baking powder and salt together. Rub the butter in and add the castor sugar.
3. Add the egg yolks and the water, mix just until the ingredients are combined.
4. Place the dough on a floured bench and knead it lightly 10 to 15 times until the dough is soft and elastic
5. Roll out to a thickness of 3 mm and cut round shapes using a 7 cm diameter cookie cutter.
6. Press the dough-rounds into greased patty pan trays and spoon one large teaspoon of the cactus pear jam in each.
7. Whisk the egg whites to soft peaks, add the castor sugar slowly while whisking vigorously. Fold in the coconut.
8. Spoon about 10 ml of the mixture on top of the jam and bake for 20 minutes.
9. Remove and cool on a wire rack. 

• 5 red cactus pears
• 125 ml oats
• 1 tablespoon dried cranberries
• 1 ml ground cinnamon
• 15 ml peanut butter (optional)
• 125 ml plain yoghurt
• 30 ml milk
• 5 ml chia seeds
• Chopped pecan nuts, walnuts or almonds (optional)
• 5 ml honey
• Pinch of salt

1. Wash three cactus pear fruit under cold water to remove most of the thorns.
2. Blanch the cactus pear fruit in boiling water for 60 seconds, remove and place in cold water to stop the cooking process.
3. Peel the outer skin from the cactus pear fruits.
4. Place the peeled fruits into a food processor or a blender and liquidise into a smooth pulp or juice.
5. Combine all the ingredients.
6. Stir until well mixed and refrigerate overnight.
7. Peel and slice the remaining two cactus pear fruit for decoration and serve with yoghurt, cranberries, chopped nuts and chia seeds.

• 10 orange cactus pears 
• 15 ml honey
• 75 ml warm water
• Pinch of salt 
• 10 ml lemon juice
  

1. Wash the cactus pear fruit under cold water to remove most of the thorns.
2. Blanch the cactus pear fruit in boiling water for 60 seconds, remove and place in cold water to stop the cooking process.
3. Peel the outer skin from the cactus pear fruits. Lay the fruit out over a rimmed baking sheet lined with baking paper.
4. Freeze the cactus pear fruit until completely solid, which should take at least 3-4 hours, until firm.
5. Place the frozen fruits into a food processor or a blender and liquidise into a smooth pulp or juice.
6. Pass the pulp through a sieve to remove the seeds.
7. Place the juice back into the blender, add the honey and lemon juice and blend until smooth. Add the warm water to assist in the blending process to achieve a thick consistency.
8. Pour the mixture into a freezer-safe container and freeze overnight or until firm. Alternatively, use an ice-cream machine to make the sorbet. 

•  6 cactus pear fruits 
• 300 ml full cream milk 
• 200 ml (180 g) castor sugar 
• 250 ml fresh cream 
• 1 pinch of salt 
• 15 ml lemon juice
• 5 ml vanilla essence 
  

1. Wash six cactus pear fruit under cold water to remove most of the thorns.
2. Blanch the cactus pear fruit in boiling water for 60 seconds, remove and place in cold water to stop the cooking process.
3. Peel the outer skin from the cactus pear fruits.
4. Place the peeled fruits into a food processor or a blender and liquidise into a smooth pulp or juice. Set 200 ml of smooth cactus pear juice aside for the ice-cream.
5. Pour the milk into a saucepan, add the castor sugar and salt. Warm the mixture over medium heat, just until the sugar dissolves.
6. Remove from the heat, add the fresh cream, the 200 ml smooth cactus pear juice and lemon juice to the cream mixture.
7. Stir to combine and chill in the refrigerator for 10 minutes.
8. Pour the mixture into an ice-cream machine and follow the manufacturer’s instructions to make ice-cream. 

• 1 kg peeled cactus pear fruits (10-12 fruit)
• Syrup
• 1 L water
• 750 ml (640 g) sugar
• 50 ml lemon juice
• piece of ginger root (5-10 ml grated)
• Equipment
• Sterilized jars and lids

1. Wash the cactus pear fruit under cold water to remove most of the thorns.
2. Blanch the cactus pear fruit in boiling water for 60 seconds, remove and place in cold water to stop the cooking process.
3. Peel the outer skin from the cactus pear fruits and prick using a fork.
4. Optional step: Prepare a solution of 12.5 ml slaked lime (calcium hydroxide) in 2.5 litres of water. Soak the cactus pear fruit in the solution overnight, ensuring the fruit are submerged. Rinse with running fresh water and soak the fruit in fresh water to ensure that all the calcium hydroxide is removed.
5. Drain and boil the fruit for 10 minutes or until the fruit is soft.
6. Combine the ingredients for the syrup and heat slowly, while stirring to dissolve the sugar before the water boils.
7. Place the cactus pear fruit into the boiling syrup. Reduce the heat to low and simmer uncovered for about two hours or until the fruit is translucent and the syrup thickened.
8. Transfer and arrange the fruit from the syrup directly into dry, sterilised jars.
9. Submerge the fruit by filling the jars using the boiling syrup, ensuring that all air bubbles are removed.
10. Seal the jars.
11. Cool the jars down, make sure the jars are sealed and store in a dark, cool place. Use within three months.
12. Once the fruit has been used, use the syrup to flavour other culinary treats or seal and store in the refrigerator.

• 2 kg cactus pear fruit
• 400 g sugar
• 1 onion (finely chopped)
• 375 ml white vinegar (use a good quality vinegar)
• 1 ml cayenne pepper
• 5 ml salt
• 15 ml ground ginger spice (or a thumb-size piece of chopped ginger root)
• 10 ml ground garlic spice (or two fresh chopped garlic cloves)
• 5 ml English mustard powder

1. Wash the cactus pear fruit under cold water to remove most of the thorns.
2. Blanch the cactus pear fruit in boiling water for 60 seconds,
   remove and place in cold water to stop the cooking process.
3. Peel the outer skin from the cactus pear fruits.
4. Place the peeled fruits into a food processor or a blender and liquidise into a smooth pulp or juice.
5. Pass the pulp through a sieve to remove the seeds.
   Reserve 1 litre smooth cactus pear juice.
6. Combine all the ingredients in a heavy-bottomed saucepan (using 1 litre cactus pear juice) and heat slowly,
   while stirring to dissolve the sugar before the mixture boils.
7. Once the sugar has dissolved, bring to the boil,
   then reduce the heat and allow the mixture to simmer gently for about one hour without covering.
   Stir the mixture from time to time.
   As the chutney thickens, stir more frequently to prevent sugar from sticking to the pan.
   The chutney is done when you can scrape a wooden spoon across the bottom of the pan to create a gap,
   and the chutney does not flow back into the gap. The mixture will be thick.
8. Meanwhile, prepare sterilised chutney bottles and lids.
9. Carefully spoon the chutney into the sterilised bottles and seal while the bottles are hot.
10. Store in a cool, dry place for a month before eating to allow the flavour to develop.

• 20 cactus pear fruit 
• 600 g sugar 
• 4 g citric acid  
  

1. Preheat oven to 100°C, place jar inside the oven.
   Place a ladle and unused jar lid in a pot with boiling water.
2. Wash the cactus pear fruit under cold water to remove most of the thorns. 
3. Blanch the cactus pear fruit in boiling water for 60 seconds,
   remove and place in cold water to stop the cooking process. 
4. Peel the outer skin from the cactus pear fruits.
5. Place the peeled fruits into a food processor or a blender and liquidise into a smooth pulp or juice. 
6. Pass the pulp through a sieve to remove the seeds. For a clear syrup,
   pass the juice through a fine-mesh sieve, and for a very clear syrup, strain through a single or double cheesecloth.
   Do not squeeze the cheesecloth, allow the juice to drip through. This process may best be done overnight. 
7. Place the cactus pear juice and sugar in a saucepan over low heat medium heat until the sugar is completely dissolved.
   Ensure that it does not boil before the sugar is dissolved.
8. Boil the juice until there is no visible liquid boiling to the surface.
   When bubbles cover the entire surface of the boiling liquid and start climbing up the sides of the saucepan,
   the liquid evaporated, and the syrup is ready to bottle. 
9. Add citric acid a little at a time.
10. While still warm, pour into the sterilised jar and seal with a sterilised lid. Allow to cool down.
11. The cooled-down syrup may be refrigerated and kept for 2-3 weeks.
    In order to preserve the syrup for longer, use the water-bath method.
    

• 35 ml gelatine
• 500 ml water
• 100 g cornflour
• 900 g sugar
• 2.5 ml cream of tartar
• 15 ml lemon juice
• 50 ml cactus pear syrup (recipe available)
• 2 ml red food colouring
• 125 ml icing sugar
• 125 ml cornflour

1. Grease a deep 15x15cm baking tray and line it with baking paper.
2. Soak the gelatine in 100 ml of the water.
3. Blend the cornflour to a paste with 50 ml of the water.
4. Bring the remainder of the water to a boil and pour over the soaked gelatine. Stir to dissolve the gelatine.
5. Add the sugar to the gelatine mixture and dissolve the sugar over low heat in a heavy-based saucepan.  
6. Blend the hot sugar-gelatine mixture into the cornflour mixture and add the cream of tartar. Return to the heat and bring to the boil, stirring continuously.
7. Use a brush dipped in hot water to remove sugar crystals on the side of the saucepan to prevent crystallisation. Place a sugar thermometer in the saucepan and simmer the syrup over medium heat without stirring until it reaches 125°C.
8. Remove from the heat and add the lemon juice and the cactus pear fruit syrup.
9. Pour the mixture into the prepared baking tray. Cool to room temperature. Chill until set, preferably overnight.
10. Sift the icing sugar and remaining cornflour. Turn the Turkish delight out onto a board and cut into squares.
11. Coat the squares in the cornflour and icing mix

• 1 kg cactus pear fruit (20 fruit)
• 500 ml water
• 375 g sugar
• Juice of half a lemon
• Fresh ginger, 2 cm peeled
• Pinch of salt

1. Preheat oven to 100°C, place jam jars inside the oven. Place a ladle and unused jar lids in a pot with boiling water.
2. Wash the cactus pear fruit under cold water to remove most of the thorns.
3. Blanch the cactus pear fruit in boiling water for 60 seconds, remove and place in cold water to stop the cooking process.
4. Peel the outer skin from the cactus pear fruits.
5. Place the peeled fruits into a food processor or a blender and liquidise into a smooth pulp or juice.
6. Pass the pulp through a sieve to remove the seeds.
7. Combine the smooth cactus pear pulp, water, sugar, lemon juice, salt and ginger root in a saucepan.
   Slowly bring to the boil while stirring to ensure the sugar dissolves before the mixture boils.
8. Boil the juice over medium heat until no there is no visible liquid, for about 10 minutes.
   The jam is ready when the mixture is translucent and thick.
9. Remove from the heat and discard the ginger root
10. While still warm, pour into the jam into sterilised jars and seal with sterilised lids. Allow to cool down.

• 6 very ripe cactus pear fruits
• 100 g icing

1.  Wash the cactus pear fruit under cold water to remove most of the thorns. 
2. Blanch the cactus pear fruit in boiling water for 60 seconds, remove and place in cold water to stop the cooking process. 
3. Peel the outer skin from the cactus pear fruits.
4. Place the peeled fruits into a food processor or a blender and liquidise into a smooth pulp or juice. 
5. Pass the pulp through a sieve to remove the seeds. Reserve 200 ml smooth cactus pear juice. 
6. Grease a small 20 x 10 cm rectangular baking sheet and line with baking paper.
7. Taste the juice and adjust the sweetness by adding either sugar or honey if necessary. Pour 200 ml juice into the baking sheet. 
8. Dry in an oven set to it lowest heat setting (70°C) overnight. 
9. Remove the baking sheet from the oven and tear off the baking paper.
10. Dust with icing and roll up to form a fruit roll.  
    

• 1 kg green fruit cores
• 750 g sugar
• 1 litre water
• 40 ml lemon juice
• 1 cinnamon stick

1. Cut the green fruit cores smaller by dividing each core into 3 wheels.
2. Place a saucer in the freezer for testing the jam later.
3. Mix the water and lemon juice, add the sugar and bring to the boil slowly while stirring to dissolve the sugar.
4. Place the fruit in boiling sugar syrup together with the cinnamon stick.
5. Boil until the fruit is soft and the syrup thick.
6. Spoon a little of the hot jam on the chilled saucer, touch the jam to test if the jam is gel-like and makes wrinkles.
7. Remove the cinnamon stick.
8. Transfer the jam into hot, sterilised jars. Make sure the jars are filled to the brim and all of the air bubbles have been removed. Seal the jars immediately while hot.

• 300 g green fruit cores (sliced into smaller wheels)

• 300 g carrot (peeled and sliced into wheels)

• 150 g leeks (cut into wheels)
• 500 ml water
• 10 ml salt

Dry mix

• 2 ml cumin powder
• 2 ml turmeric
• 2 ml masala spice mix
• 4 ml salt
• 1 ml pepper

Paste

• 2 onions, finely chopped
• 1 clove garlic, finely chopped
• 1 cayenne chilli, deseeded and finely chopped
• 5 ml mustard seed
• 10 ml curry powder
• 15 ml olive oil

Atchar

• 75 ml sunflower oil (for frying)
• 250 ml white grape vinegar
• 100 g sugar

1. Place the green fruit cores, carrots and leeks into a boiling solution of 500 ml water and 10 ml salt and boil for 10 minutes.
2. Drain and rinse the vegetables three times.
3. Marinate vegetables: Mix vegetables with the dry mix and allow to marinate for 2 hours in a colander.
4. Make the paste: combine the ingredients for the paste and liquidise using a handheld blender to form a thick paste.
5. Heat the sunflower oil in a saucepan and fry the paste in oil for the flavours to develop (5 minutes).
6. Mix the vinegar and sugar and add to the paste mixture.
7. Add the marinated vegetables to the mixture and simmer together for 5 minutes.
8. Transfer into hot sterilised jars, remove any bubbles and seal immediately

• 500 g green fruit cores, soaked and rinsed
• 1 litre water

Pickling liquid

• 1 litre white grape vinegar
• 75 ml salt
• 75 ml sugar

Pickling spices for each jar

• 3 bay leaves (1 per jar)
• 15 whole black peppercorns (5 per jar)
• 10 ml dill seeds
• 1 dill stem
• 2 garlic cloves

1.  Bring the water to the boil, add the green fruit cores and boil for 5 minutes. Drain well and cool down.
2. Meanwhile, prepare the pickling liquid by heating the vinegar, sugar, salt and spices together in a heavy-bottomed saucepan and bring to boiling point. Allow the pickling liquid to boil for 5 minutes. Remove from the heat and allow to cool down. Remove the bay leaves, dill stems and garlic cloves.
3. Prepare the sterilised glass jars and lids.
4. Tightly pack the green fruit cores in the sterilised jars. Do not overfill the jars and ensure that at least 20 mm space is available between the lid and the contents.
5. Pour the pickling liquid over the fruit cores in the jar, dividing the spices between the jars and filling the jar to the brim.
6. Gently tap the jars against the counter to remove all the air bubbles. Top off with more pickling liquid if necessary.
7. Seal the jars and allow to age in a cool, dry place. The pickles will improve in flavour as they age thus wait at least 48 hours to open and use them.
8. For home canning, sterilise the pickles using the water bath method. Once opened, store in the refrigerator.

• 2 rooibos teabags (alternatively, any herbal tea such as chamomile, honeybush, mint or bergamot)
• 4 cups boiling water
• 6-8 cactus pear fruit
• Fresh cactus pear fruit, skin on, de-thorned and cut into rings
• Fresh mint leaves (alternatively, any fresh herbs such as basil, thyme or rosemary leaves)
• 250 ml sugar

1. Wash 4-6 cactus pear fruit under cold water to remove most of the thorns.
2. Blanch the cactus pear fruit in boiling water for 60 seconds, remove and place in cold water to stop the cooking process.
3. Peel the outer skin from the cactus pear fruits.
4. Place the peeled fruits into a food processor or a blender and liquidise into a smooth pulp or juice.
5. Pass the pulp through a sieve to remove the seeds.
6. Boil three cups of water in a saucepan, remove from the heat and add the teabags and the herbs. Allow the tea to brew and cool down completely.  
7. Meanwhile, prepare a simple syrup by combining the water and sugar in a small saucepan. Heat over medium heat, stirring until the sugar dissolved completely. Allow to boil for one minute, remove from the heat and allow to cool down.
8. Remove the tea bags and the herbs from the tea. Combine the tea, cactus pear juice and the fresh cactus pear fruit. Sweeten to taste using the syrup.
9. Serve ice cold and garnish with a slice of lemon and fresh mint leaves

• 4-6 cactus pear fruit, peeled
• 330 ml coconut water
• 1 thumb-sized piece of ginger root, cut into chunks
• 25 ml honey
• 10 ml lemon juice
• 1 lemon, cut into slices

1. Combine the fruit, coconut water, ginger and honey in a food processor or a blender and liquidise into a smooth pulp or juice.
2. Pass through a sieve to remove the seeds or any other unwanted particles.
3. Taste, and if needed add honey to sweeten or a squeeze of lemon to freshen it up.
4. Serve in chilled glasses with ice and slices of lemon.  

• 4-6 green cactus pear fruit
• 1 pineapple, peeled and chopped
• 1 banana, peeled and sliced
• punnet of baby spinach, washed
• 125 ml (½ cup) plain, Greek yoghurt
• 250 ml (1 cup) milk (alternatively use coconut or almond milk)
• 15 ml honey (or to taste)
• 15 ml chopped ginger root
• 5 ml vanilla essence
• 5 ml chia seeds
• Pinch of salt

1. Wash the cactus pear fruit under cold water to remove most of the thorns.
2. Blanch the cactus pear fruit in boiling water for 60 seconds, remove and place in cold water to stop the cooking process.
3. Peel the outer skin from the cactus pear fruits.
4. Place the peeled fruits into a food processor or a blender and liquidise into a smooth pulp or juice.
5. Pass the pulp through a sieve to remove the seeds.
6. Add all the ingredients (except the chia seeds) into a blender and liquidise until smooth.
7. Add honey to taste if desired
8. Add the chia seeds and serve immediately.
9. Recipe note: For a thicker smoothie, freeze the banana and pineapple before blending

• 8 cactus pear fruit
• 125 ml sugar
• 125 ml water
• 10-12 basil leaves
• 50-100 ml white rum
• 250 ml crushed ice
• basil leaves for decoration
• lemon, sliced into wedges

1. Wash the cactus pear fruit under cold water to remove most of the thorns.
2. Blanch the cactus pear fruit in boiling water for 60 seconds, remove and place in cold water to stop the cooking process.
3. Peel the outer skin from the cactus pear fruits.
4. Place the peeled fruits into a food processor or a blender and liquidise into a smooth pulp or juice.
5. Pass the pulp through a sieve to remove the seeds.
6. Combine the sugar and water in a small saucepan and heat until the sugar is fully dissolved.
7. Add the basil leaves, infuse for a minute then remove from the heat and cool the mixture down in the fridge. Discard the basil leaves.
8. Add the rum, the smooth cactus pear juice and the crushed ice.
9. Divide between glasses. Decorate the mojito slushies with basil leaves and a lemon wedge

• 3 ripe green (white) cactus pear fruit
• 3 ripe orange cactus pear fruit
• 3 ripe red cactus pear fruit
• 60 ml sugar
• 125 ml water
• 15 ml lemon juice

1. Wash the cactus pear fruit under cold water to remove most of the thorns.
2. Blanch the cactus pear fruit in boiling water for 60 seconds, remove and place in cold water to stop the cooking process.
3. Peel the outer skin from the cactus pear fruits.
4. Place the peeled fruits of the same colour into a food processor or a blender and liquidise into a smooth pulp or juice. Reserve 100 ml smooth cactus pear juice of each colour.
5. Pass the pulp through a sieve to remove the seeds.
6. Separately, combine the three different coloured juices with 20 ml sugar and 5 ml lemon juice in a small saucepan.
7. Heat and stir until the sugar fully dissolved. Adjust the flavour to taste
8. Divide the green juice into the ice popsicle moulds. Freeze the first layer for an hour. As soon as the first layer is frozen, push a popsicle stick into it.
9. Add the second (orange) layer and freeze for an hour. Add the last (red) layer and freeze the popsicles for at least three hours.
10. To remove the popsicles from the moulds, dip in hot water and carefully shake them loose.