Dulce de Chontaduro or Chontaduro en Almíbar (Peach Palm in Syrup)
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Fuentes: Sinic (página web) y Carlos Enrique “Toto” Sánchez Ramos
Number of servings
12
Difficulty
Medium
Ingredients
1000
gr ripe chontaduro or pijiguao (peach palm fruit)
6
cup(s) water
3
cup(s) sugar
3
tbsp lime juice
sterilized glass jars with lids
Directions
- Cook the chontaduro fruits in sufficient water, at a level that covers them, for 3 hours.
- Then let cool to be able to peel them and remove the seeds, a process in which care is taken not to damage the shape of the fruits.
- Separately prepare a light syrup with water, sugar and lemon juice, letting it cook until it boils.
- Place the cooked chontaduros in jars, which are filled with hot syrup up to 1 centimeter below the rim, and finally cover.