History and Culture
Pineapple, native to tropical America, is not only eaten fresh or in juices, but is also prepared as a delicious fruit in syrup.
Papaya, also native to the Americas, is not only eaten fresh or in smoothies, but is also used to prepare different types of sweets, such as ripe papaya in syrup.
Mango, native to India and brought to Hispaniola by the Spanish conquistadors, successfully adapted to Caribbean ecosystems, becoming a widely consumed fruit, both fresh and in juices. Although it is not as commonly prepared in syrup, it makes an exquisite sweet.
Ripe papaya
-
-
Peppermint
1 sprig.
Optional.
Cinnamon
15 sticks.
3 for preparation and 12 for decoration (optional).
Water
1 lt
Vanilla
1 tbsp.
Liquid.
White sugar
1 kg
White or brown, depending on preference.
Mango
-
-
Pineapple
1 kg
Choose between pineapple, papaya, or mango ripe but firm. Prepare individually or combined.
Ingredients
Recipe and Preparation
PREPARATION
Gather all the ingredients and utensils to use.
Wash and disinfect the fruit well.
Peel the pineapple, remove the core, and cut into rings or 1/2-inch (1.25 cm) cubes.
Peel the papaya or mangoes, remove the seeds, and cut into 1 1/2-inch (3.8 cm) slices.
PREPARE THE SYRUP
In a deep saucepan, place the sugar, water, the cinnamon stick, and the vanilla.
Bring to high heat until you get a clear syrup.
Add the fruit and, once it comes back to a boil, lower the heat.
Skim off the foam with a skimmer and let it cook over low heat until the syrup thickens, stirring gently so the slices don’t break.
Turn off the heat, let it cool, and refrigerate.
Where to eat this dish
No establishments to show at the moment.
Comments
There are no comments yet...
-