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Plant Oriented Cooking


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MEXICO: Christmas Fruit Punch


INGREDIENTS

  • 4 quarts water
  • 2 cinnamon sticks
  • 8 whole cloves
  • 5 long tamarind pods, husk removed, and seeded or boil the entire pod to make removing easier
  • ½ pound tejocotes or crab apples, left whole
  • 6 large guavas, peeled and cut into large bite-size chunks
  • 2 red apples (of your choice), peeled, cored, and cut into small bite-size chunks
  • 1 pear (of your choice), peeled, cored, and cut into small bite-size chunks
  • 2 (4-inch) sugarcane sticks, peeled and cut into small chunks
  • 1 cup pitted prunes
  • 1/2 cup dark raisins
  • 1 orange, sliced
  • 1 cone piloncillo, chopped or 1 cup dark brown sugar

METHOD

  1. Boil the water with cinnamon sticks, cloves, tamarind, and tejocotes. After it starts to boil, lower the heat and simmer for about 10 minutes until the tejocotes are soft.
  2. Remove the tejocotes from the heat, peel, remove hard ends, cut in half, and deseed. Return them to the pot.
  3. Add guavas, apples, pears, sugar cane, prunes, orange slices, and piloncillo.
  4. Simmer for at least 30 minutes, stirring gently. Discard cinnamon sticks and cloves.
  5. Ladle into cups, making sure each cup gets some chunks of fruit.

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