Pineapple and Cactus Drink (Agua de Piña con Nopal)
This thirst-quencher punches up pineapple and apple with cactus. Todd Coleman

The recipe for this thirst-quencher comes from Hugo Ortega’s Street Food of Mexico (Bright Sky Press, 2012).

Yield: makes 4-6 Drinks


  • 12 cup sugar
  • 1 small nopal (cactus paddle; available at cleaned of spikes and roughly chopped
  • 12 ripe pineapple, peeled, cored, and roughly chopped
  • 12 large Granny Smith apple unpeeled, cored, and roughly chopped


  1. Combine sugar, nopal, pineapple, and apple in a blender with 3 1⁄4 cups water, and purée until smooth, at least 2 minutes. Pour through a fine strainer into a pitcher, and chill in the refrigerator. Pour over ice in glasses to serve.