Pearberry Margarita


As summer winds to a close and hot days continue, fruit trees are bursting with fruit. A neighbor has a pear tree and was kind enough to share some of the harvest. One can only eat so many pears before needing to find something new to do with them…

So why not blend it into a drink? I’m always looking for ways to sneak an extra serving of fruit and/or vegetables into just about anything. And a good way to hide healthy stuff is with liquor! If there’s tequila and sour mix, who care what else is in there right?

(But see if the people who try it don’t love your secret)

This recipe makes enough for 2 servings of about 5 ounces each. You can easily scale this up to make a pitcher full for a party. Also feel free to experiment with different types of berries or mixers to find the flavor combo you like best.


  • 1 large, very ripe pear
  • 1/4 cup blueberry margarita mix (or 1/2 cup fresh berries)
  • 2 oz tequila
  • 2 oz sour mix
  • 2 oz lime juice
  • Handful of ice


Step 1: If you want to and feel brave, you can peel the pear. I just threw the whole thing in, skin on. Cut it in half, then into quarters. Slice out the stem, seeds, and core. Put that in a blender.


Step 2: Add the liquids and tequila, and blend until the pear is completely mashed. Add the ice, and pulse or blend until it reaches your desired consistency.


If you have blueberry sugar, you can rim the glasses by first dipping them in water or lime juice, then rubbing the rims on a shallow plate covered in the sugar. (Or use normal sugar with a few drops of blue food coloring for the same effect.)

I don’t recommend this over ice unless you also strain it. Blended, the grittiness inherent to pears isn’t as noticeable. You could try this basic recipe with any number of fruits, but I recommend softer types (like pears, peaches, berries) over harder or mushy fruits (apples, bananas).



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