The drinks at Prickly Pear Workshop taste great. In response to raw material quality control problems such as the difficulty of storing fresh pear fruits and the tendency to mold during storage, the Prickly Pear Workshop adopts Italian low-temperature fresh-squeezing technology and the normal-temperature preservation technology of prickly pear juice. After 9 steps of raw juice extraction process, nutrients and wild fruits are preserved. Flavor. Therefore, the Prickly Pear Workshop not only contains the natural flavor of the original Prickly Pear fruit, but also undergoes 10 years of painstaking research by an expert team to strictly control the sweet-sour ratio according to the taste of young people. With patented technology, precise formula, and mature technology, the juice content is higher than 20%.