Prickly Pear Lime Margarita

Prickly pear cacti are found all over Wrightsville Beach (and other parts of NC for that matter). This fruit, which becomes ripe in the fall are perfect for chutneys, salsas and margaritas.  Just fyi, if you don't happen to live where they grow, you can often find them in Whole Foods or speciality markets.

What to know when harvesting them:

  • This fruit starts out as a yellow flower in the summer.  This flower then becomes the fruit, first green in color, then pink, red and finally eggplant red.
  • The more purple, the better. If you must harvest a red one, go with the darkest one, you can find.
  • Be careful, they are prickly!  Use tongs to pull off of the plant, putting into a basket or bowl.
  • Once back in your kitchen, take a knife (still using tongs) and gently scrap off the prickly spines. This is not hard as they are not very stiff.  You are now ready to make your syrup.

Prickly Pear Syrup


  • 5-6 prickly pears, spines removed (store-bought should be spine-free, but if you harvest your own, follow these steps)
  • 2 c water
  • ¾ c granulated sugar


  1. Slice prickly pears in half and scoop out the flesh with a spoon. Roughly chop the flesh. Add the prickly pears, water, and sugar to a medium saucepan. Bring to a boil, reduce to medium-low heat and allow to simmer for 15-20 minutes, until the fruit is soft and the liquid is reduced.
  2. Place a fine-meshed sieve over a bowl and carefully pour the prickly pear and juice through the sieve. Press the pulp and seeds against the sieve with the back of a spoon to squeeze out all the juice. Throw away the pulp and seeds.
  3. Place the juice in a jar and refrigerate for up to a week. Use in sodas, teas, or margaritas.

Prickly Pear Lime Margarita


  • 2½ oz tequila blanco
  • 1½ oz freshly squeezed lime juice (about 2-3 limes)
  • 2 oz Prickly Pear Syrup
  • Sea Love Cocktail Salt


  1. Wet the rim of a margarita glass with a cut lime and dip into cocktail salt.
  2. Fill glass with ice.
  3. In a cocktail shaker filled with ice, mix the tequila, lime juice, and Prickly Pear Syrup. Shake well and strain into the margarita glass. 
  4. Cheers and enjoy!


Sea Love Salt Fest & Supper Club

Sea Love Salt Fest & Supper Club took place at the farm this past weekend.  This event would not have been possible without a lot of my fave people...

First, the chefs.  Craig Love of Surfhouse in Carolina Beach and Matt Register of Southern Smoke BBQ in Garland rocked the menu, as did their best counterparts...

Menu artwork by the talented Carleigh Sion

Menu artwork by the talented Carleigh Sion

In addition to fresh, local fare, we were lucky to have two breweries join us. Both Flytrap Brewing  and Broomtail Brewery use our sea salt in their beer. Mike and Emily from Flytrap brought their Kefir Lime Gose and Jarod and Sarah of Broomtail brought their Strawberry Plum Gose.  We also had a speciality cocktail, which used our farm grown thyme, honey and sea salt.

Plus, our friends from Chocolaty Confections provided some Dark Chocolate Caramels with Sea Salt as a take home treat.

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The very talented Midatlantic provided live music.  They rocked our farm!

Kim and Morgan of Coastal Terra spent many days on the farm deciding the design decor in addition to creating, setting up and breaking down.  I literally want the farm to look like it did that night all the time! The lights, the table, the candles were perfect. I mean, we even had a chandelier, a chandelier!

How on earth did we get these amazing photos?  Lindsey Miller, of course. This was not her first time at the farm and we hope it's not her last.  Besides the fact that we just love her, Lindsey has a way of catching EVERYTHING and yet I never see her taking photos.

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Last but not least... friends and family who thought they were coming to a relaxing farm-to-table dinner but then were put to work... Dave: my hubs, who offered farm tours, did a quick wine run and drove me home at the end of the evening.  David: who flew in from NY to kill fire ant mounds, mow the walking areas and do just about everything else.  Matthew and Matt from Corning NY, who created our signature cocktail and ended up serving it (until it ran out), plus Matthew is the reason my hair looked so fab.  Mare: my bestie of 25 years who flew in from Philly and helped with set up, break down and chatting away with guests.

As you can see, I am a lucky gal.  Owning Sea Love Sea Salt has opened up the doors to these talented and creative bunch who I am genuinely lucky to call my friends.  This dinner was something that Craig, Matt and I have talked about for a long time and when it finally happened, it could not have been more perfect. Honestly, Our farm has never sounded, looked or smelled better because of our friends!

*a portion of the nights proceeds benefitted Half United, a local non profit who we love that creates gifts that give back*