Photo of Tabitha Stroup by Jake Thomas
Courtesy Tabitha Stroup, founder and chef,
Friend in Cheeses Jam Co. in Soquel
1/3 cup Prickly Purple Heart Jam or cactus pear syrup
Citrus-infused bubble water or splash of tequila and one squeeze of lime
Add jam or cactus pear syrup to a highball glass. Top with citrus-infused bubble water or a splash of tequila and one squeeze of lime.
Cactus Pear Syrup
4 medium/large cactus pears (about size of medium avocado)
1 cup simple syrup
1 teaspoon vanilla extract
Sea salt
De-spine cactus pears if necessary (Stroup recommends a blowtorch) or use gloves to handle. Halve and strain pears. Blend with simple syrup, pinch of sea salt and vanilla extract.
Photo by Tabitha Stroup
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
