What can I say about prickly pears…they’re very odd and surprisingly delicious. They’ve also evolved quite an impressive defense mechanism; dimpled all over the surface of the fruit are clusters of tiny, hair-like barbs that get into your skin and are near impossible to pick out. They’re called glochids and they’ll do a number on you. Imagine the feeling of having a million slivers in your hands, that are invisible to the naked eye. Bravo prickly pear, bravo.
Don’t let this stop you from eating them, there are several ways to de-barb your prickly pear before digging in. You can burn the barbs off with a kitchen torch, pull them out with duct tape or you can simply scrub them under running water with an abrasive sponge…all while wearing gloves of course! Now that your pears are safe to the touch, get in on this breakfast recipe.
Cream of Wheat with Prickly Pear and Seared Prosciutto
- 1 prickly pear
- 2 pieces of pan seared prosciutto
- 1 pinch sea salt
- 1 tablespoon maple syrup
- 1/4 cup cream of wheat
- 1 cup water or coconut water
- 1 bunch fresh mint
Peel and roughly chop the prickly pear and place in a frying pan over medium heat; cook for about one minute, until warm and fragrant. Stir in the syrup and salt and set aside until ready to use. In a small pot, combine the cream of wheat and water and cook until thickened. Transfer the cream of wheat into a bowl and top with prickly pear, syrup, crumbled crispy prosciutto and a few torn mint leaves. Enjoy immediately!
Sweet, savory and no mouth splinters…which is usually a plus.