Water, Water Everywhere: Why Cactus Is the New Coconut | stanton-company.com


Water, Water Everywhere: Why Cactus Is the New Coconut

Originally Posted: August 25, 2015

By, Brooke Bobb, Vogue.com

Earlier this month, Whole Foods found itself in a bit of a snafu when customers at one Brentwood, California, location noticed something strange on the shelves: bottles filled with water and three stalks of asparagus, for $5.99. Social media erupted and Whole Foods pulled the product from the store, claiming it was actually a mistake. But perhaps it rang true, so absurdly true, because it could have easily been grouped with the profusion of plant-based waters currently on the market. It all started with coconut water, and now there’s maple water, birch water, artichoke water, and of late—cactus water. Have we officially reached the saturation point?

Caliwater—extracted from the prickly pear cactus—seems poised to give the omnipresent coconut water a run for its money. It claims to offer similar health benefits, but is lower in sugar and calories and has a thinner, more watery consistency. And as a family friend from Mexico pointed out as we sat down to try one of the Caliwater cartons, her family, and many others, have been drinking fresh cactus water for generations. There, and in South America, the juice extracted from the prickly pear fruit has long been considered a medicinal elixir, said to cure everything from dehydration to muscle tissue damage.

The health benefits were compelling, the taste refreshing, but perhaps most important: We found that Caliwater makes a mighty fine cocktail. It tastes similar to watermelon juice, though much lighter, less sugary, and helps ensure that you won’t feel like death the next day. Poor asparagus water just can’t compete. Here are three delicious ways to enjoy cactus water with a kick.

For the cocktail recipes, click through to the Vogue.com.

Posted on: August 27, 2015