Chumbo season 2012 from Maite Ikaran on Vimeo.
Harvesting cactus fruit and the whole process of peeling and juicing to get the best fruit drink ever.
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I grew up in Torremolinos (around 70 kms) with lots of these cactuses and never felt appealed to them. The thorns outside are a turn-off, but then endless seeds inside. I'm sure though I will have a different outlook on them next time a have access to them. Thanks, Maite. ¡Me has inspirado a comer chumbos! ;-))
Glad you liked it Nate... this is definitely how you make the most out of this fruit! In between Fernando and I, we consume around 100-150 units per day (two full buckets!).
Dutchie, we are famous in the village for this. The locals may eat a few, but they are afraid of the seeds, there are some famous stories of people ending up in hospital because of overeating. But we shared the secret with a few neighbors and they started doing our method!!
Stephane, by putting them in water, you get rid of a lot of thorns and clean them up (sometimes they are too dusty). Even if we use gloves, you get bitten, so the less thorns, the better. Overall it is cleaner..
Such a good fruit and nice idea to remove the seeds. Thanks for sharing!
I recently was in Spain, in a monastery nearby Valencia. They had a garden with hundreds of cactuses, laden with fruits. Nobody was eating them, not even the birds! Me and my wife left with some kilos of fruits, absolutely delicious!
Just one question, why do you have them in water before peeling?
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