Picked by hand in late August or early September when fully ripe, the intense orange prickly pears are protected by thorns, but their distinctive smell and taste make it easy to forget these fierce protectors, so intense is the desire to taste them. Made from prickly pear vinegar, which is macerated for 3 weeks, it reveals atypical flavours with its tangy, fruity notes. It gives this condiment milder aromas than its counterparts and will spice up your simplest dishes with a surprising touch. Its main functions are deglazing and seasoning dishes. TASTE: Tangy, fruity prickly pear flavour.

PRÉPARATION: Déglaçage, sauces onctueuses ou vinaigrette, en touche finale. ASSOCIATION : crustacés, viandes , poissons crus, salades, fromages et desserts aux fruits.