Airampo

Airampoa ayrampo

fruit

Pink fruit of a small Andean cactus, like a prickly pear; its seeds dye drinks, desserts and ice creams magenta, and flavour the pisco of the Feast of the Cross in Cusco.

Origin

Dry Andean valleys (Cusco, Apurímac)

Season (United States)

all year round

Preparation

The seeds are soaked for a few minutes in water or juice, which turns magenta; it is strained and the coloured liquid used. The fruit, peeled of its spines, is eaten raw.

Molecules

BetalainsIn small amounts, not counted Pectins · Insoluble fibers

Did you know?

It can still be found on Cusco's markets, fairly dear, as it is harvested by hand.