The Nutritive Mexico FRUIT Delight

#Recipe #Power #Health 

for travel #goers Tuna Joy

The tuna has a nutritional value that makes it stand out from other fruits. It is rich in calcium, potassium and phosphorus, and contains other minerals; It provides important amounts of vitamin C and small amounts of several B vitamins. It contains approximately 15% of good quality carbohydrates.

Here comes a multi use syrup recipe:
This stuff rocks. The citric acid gives it just the right tang, and it brings out the watermelon-bubblegum elements and holds the color; it’s also a good preservative.

Prickly Pear Syrup
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
This is a standard syrup recipe, using the brilliant magenta fruits of the prickly pear cactus as the fruit. Commercial versions of this syrup are used for fancy margaritas or are poured over pancakes; two excellent ideas. I strongly advise you to buy citric acid for this recipe. You can often find it in the canning aisle of the supermarket under names like “Fruit Fresh” and the like. Most prickly pears lack any sort of acid tang and need something to keep them from being insipid. Lemons work fine, but I want base ingredients like a syrup to be pure in flavor.
Course: Drinks
Cuisine: American
Serves2 pints
AuthorHank Shaw
  • 3 pounds prickly pears
  • Water to cover
  • 3 cups sugar
  • 1 tablespoon citric acid, or the juice of 2 lemons

  1. Put the fruits in a pot and add enough water to almost cover them. Cover and bring to a boil. Turn off the heat and let steep for 30 minutes.
  2. Mash the fruit with a potato masher, then push it through a food mill to separate out the seeds.
  3. Strain the pulpy juice through a fine-meshed strainer, then again through the same strainer that has either cheesecloth or a plain paper towel set inside. You need to do this to be sure of removing every last glochid.
  4. Measure the strained juice, and pour it into a pot. Add an equal amount (by volume) of sugar and bring to a simmer over medium heat. Let it simmer for 5 minutes. Turn off the heat and let it cool for 15 minutes. Add the lemon juice or citric acid. Add a little at a time and taste it. Stop adding when it is tart enough for you.
  5. Pour while still hot into clean Mason jars and seal. This should keep for months in the fridge, or you could process it in a boiling water bath for 10 minutes and keep it in the pantry; the citric acid helps preserve the syrup.

And to speak about the Tuna Aroma for your Skin 

we created that irresistible Fragrance #SlashUp Fruit Punch out of mexican fruits for a refreshing unique  tropical Moment delight.
Available from the end of January.