Prickly Pear extra quality Jam
Treat yourself to an Extra Prickly Pear Jam and try the tart with prickly pear jam and walnuts! The prickly pear has purifying and draining properties and from the use of the pulp of the three varieties, sulfarin (yellow fruit), sanguine (red) and muscaredda (white), we obtain a Prickly Pear Jam which makes your sweets are tastier. The prickly pears used are the so-called "bastardoni", late fruits, larger, juicier and sweeter.
Treat yourself to an Extra Prickly Pear Jam and try the tart with prickly pear jam and walnuts! The prickly pear has purifying and draining properties and from the use of the pulp of the three varieties, sulfarin (yellow fruit), sanguine (red) and muscaredda (white), we obtain a Prickly Pear Jam which makes your sweets are tastier. The prickly pears used are the so-called "bastardoni", late fruits, larger, juicier and sweeter.
Fruit: white, red and yellow prickly pears from the first scalloping, which traditionally takes place on 13 June
Harvest: manual, between the end of October and the month of November
Method of preparation: as soon as they are picked, the prickly pears are peeled by hand and vacuum-cooked at very low temperatures to preserve their aroma and juice.
Color: intense red
Bouquet: fruity
Taste: persuasive and sweet
Consistency: pulpy, melts in the mouth revealing the juiciness of these late prickly pears
Average nutritional values per 100 g
- Energy: 1203 kJ / 284 kcal
- Protein: 1.0 g
- Carbohydrates: 64.6 g of which sugars 64.3 g
- Total Fats: 0.7 g of which saturated 0.1 g
- Fiber: 0.5 g
- Sodium chloride: <0.01
Use: it is used to fill sweets or for breakfast to spread on a slice of bread. The tart with prickly pear jam and walnuts is excellent
Storage: after opening, store in the refrigerator
Produced and Packaged by C.C.I.A.A. 56698 Gagliano (EN) ITALY
