HOME > Chowhound > Home Cooking >
What are you cooking today?
TELL US

Tuna, the cactus fruit...

scuzzo Oct 9, 2008 05:58 PM

Bought one. Can I just peel and eat it?

Any other thoughts?

  1. scuzzo Dec 10, 2008 06:19 AM

    I just bought some more red tuna and ran them through my juicer. Voila, no seeds! I juiced about 3 or 4 and had a very nice glass of juice. I added nothing to it, and thought it tasted spectacular. I didn't peel them, just quartered them to fit in the juicer chute.

    This juice seems like it would make a most awesome sorbet! The juice tasted sort of like melted raspberry sherbet.

    Give it a try.

    2 Replies
    1. re: scuzzo
      q
      Querencia Dec 3, 2012 05:24 AM

      Has anyone found nutrient information on this fruit? Usually such an intensely colored fruit turns out to be a good source of some vitamin or another. Very pretty deep red flesh, not much flavor, but currently very low price (20 cents) in Chicago---worth getting to know.

      1. re: Querencia
        DiningDiva Dec 3, 2012 08:35 AM

        Here you go...

        http://nutritiondata.self.com/facts/f...

        Nutritional data for a 1 cup serving, which is a little over 5 oz I think. Not too big a carb hit, but the fiber content is decent.

    2. scuzzo Oct 9, 2008 09:39 PM

      This tuna was red. It was my first time. I peeled and ate raw. Despite the red outside, I expected the inside to be white, for some reason. I was pleased to find the bright magenta flesh throughout. I didn't expect the seeds, and didn't love them, but still ate them. I would love to have a way to remove the seeds and try freezing. I'll bet it might be like a sorbet? Anyone tried this?

      Overall I'm glad I tried this. I like trying new things, and in Southern CA, there's a wide array of new things to try.

      Thanks for the feedback!

      1 Reply
      1. re: scuzzo
        p
        Peony2007 Dec 3, 2008 06:10 AM

        Hi all!
        I found this site by googling for more information on tuna fruit.
        I was delighted to try my first tunas today at age 57!
        A friend brought some to Indiana from Mexico.
        I thought they reminded me of Kiwi fruit, but I lke tunas better.
        I was interested in all the comments, particularly the saying about gallinas. ;-)
        Thanks for this site!

      2. scuzzo Oct 9, 2008 06:12 PM

        Is it sweet at all?

        BTW, thanks for the quick response, I think I might bring it over to friend's house tonight to try.

        9 Replies
        1. re: scuzzo
          kare_raisu Oct 9, 2008 06:22 PM

          did you get the green or red tuna?

          The red is sweeter but I like the green better- reminds me of cucumber and melon. I was told by a woman from Ciudad Obregon to get the yellow ones as they are the ripest.

          1. re: kare_raisu
            Cheese Boy Oct 9, 2008 10:11 PM

            Look for the green tuna with a vivid golden tone. Those are the best and most ripe.

            I have a bottle of alcohol in the freezer that's made from distilling this fruit and surprisingly it tastes very much like silver tequila to me.

            Recent thread --> http://chowhound.chow.com/topics/555975

            1. re: Cheese Boy
              k
              kturnbull Nov 16, 2008 12:55 PM

              I picked up some large green tuna at a local farmer's market. The inside is white and the seeds are hard and plentiful. I thought I read somewhere that the seeds could be eaten. The seeds in my tuna will crack a filling. Will these seeds soften? If not, what do I do with the fruit?

              1. re: kturnbull
                cristina Nov 16, 2008 01:14 PM

                The seeds won't soften, so please don't try to chew them. Just chew around them. Most folks here in Mexico simply swallow the seeds--they won't hurt you, unless you are prone to diverticulosis/itis. In fact, there's a saying about eating those seed: "las gallinas comen piedritas, los mexicanos comen tunas." Translated, it's: hens eat little rocks [for their digestion], Mexicans eat tunas."

                The tuna, whatever its color, has the crunchy-sweet texture of ripe watermelon flesh and is equally thirst-quenching. Just peel and eat, or blend with water and sugar and strain for a wonderful agua fresca.

                Link: http://www.mexicocooks.typepad.com

                1. re: kturnbull
                  Cheese Boy Nov 16, 2008 03:47 PM

                  I chew mine. Many people just swallow them whole. Unfortunately, the tuna seeds are hard, they remain hard, and they're plentiful. Many people don't like eating them for just this reason. I guess it just takes a little getting used to, that's all. The green tuna are my favorite.

            2. re: scuzzo
              Veggo Oct 9, 2008 06:23 PM

              When they are ripe they are nicely sweet and suitable for blended drinks. Be very careful peeling; those tiny clusters of eyelash sized prickers are not easy to separate away.
              I make a chilled salad with hearts of palm, nopalito strips, and prickly pear fruit slices, that has the colors of the Mexican flag in a nice layout, with lime juice and dried shrimp powder.

              1. re: Veggo
                Eat_Nopal Oct 9, 2008 08:51 PM

                That sounds greeeeeat! Do you use fresh hearts of palm? Also, did you pick this up somewhere in San Luis Potosi... or did you just make it up?

                1. re: Eat_Nopal
                  Veggo Oct 10, 2008 05:41 AM

                  EN, I use canned hearts of palm -Vigo brand, of course- difficult to find fresh. I first had the salad at a villa in La Paz. (Baja Sur has almost as many cacti as SLP). I probably annoy the heck out of private cooks in Mexico with my rubber-necking in the kitchen because they are all so good at their trade and it is a great learning opportunity.

                  1. re: Veggo
                    Eat_Nopal Oct 10, 2008 11:55 AM

                    Ah yes... I tought of SLP because that is one of the few places where you can get fresh hearts of palm, nopales & tunas for such a dish.

            3. kare_raisu Oct 9, 2008 06:10 PM

              Cut the top off, cut the base off. Make a slit on the side running from the top to bottom then peel - best way to do it.

              Ya man Comer! or press it for an agua fresca

              Show Hidden Posts