Cactus Pear Smoothie Recipe

Andy Boy Cactus Pear
Elaine and Scott Harris


2 6-ounce containers of fat-free vanilla yogurt or 1/2 pint of frozen yogurt

2 small ripe bananas, peeled

2 Andy Boy cactus pears, peeled and quartered

1 1/2 cup orange juice

1 cup ice cubes

We learned from Margaret D'Arrigo, of Andy Boy in Salinas Valley, California, that the most extensive cactus pear production in Europe is in Sicily, right from where the D'Arrigo Bros. founders, Andrea and Stefano D’Arrigo, emigrated and where there are close to 10,000 acres planted.

The fruit of the cactus plant has a number of different names: cactus fruit or cactus pear, tuna or Indian figs. The Indians use the juice of the cactus pear to make fermented drinks such as colonche wine and brandy. Today, mixologists nationwide are creating all sorts of new ways to use prickly pear in their cocktails (or smoothies). Cactus pear martinis, mimosas, margaritas, and daiquiris are just a few of the cocktails you can prepare but only your imagination limits what you can do with this delicious fruit.

To eat a cactus pear you should use a small sharp knife and slice off each end and make a single slice from top to bottom then peel back the thick purple-red skin to reveal the luscious fruit. The flaming fuchsia color is stunning and mouthwatering and you can even eat the small seeds inside.


In a blender, puree the banana and cactus pear.

Add yogurt, juice and ice cubes and blend until smooth.


Calories per serving:

758 calories

Dietary restrictions:

High Fiber Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 13g 20%
  • Carbs 155g 52%
  • Saturated 8g 38%
  • Fiber 17g 68%
  • Sugars 107g
  • Monounsaturated 4g
  • Polyunsaturated 1g
  • Protein 18g 36%
  • Cholesterol 44mg 15%
  • Sodium 175mg 7%
  • Calcium 502mg 50%
  • Magnesium 164mg 41%
  • Potassium 2,407mg 69%
  • Iron 2mg 12%
  • Zinc 3mg 19%
  • Phosphorus 474mg 68%
  • Vitamin A 139µg 15%
  • Vitamin C 221mg 368%
  • Thiamin (B1) 1mg 36%
  • Riboflavin (B2) 1mg 49%
  • Niacin (B3) 4mg 18%
  • Vitamin B6 1mg 55%
  • Folic Acid (B9) 201µg 50%
  • Vitamin B12 1µg 21%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 5%
  • Vitamin K 18µg 22%
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