Fruits are nature’s dessert. Some are so sweet (lookin’ at you, mango!) that they give any kitchen-made desserts a run for their money. But when we want a real dessert, Dulce de Fruta en Almíbar (Fruits in Spiced Light Syrup) is always a good choice.
They are so popular that there’s a whole cottage industry (and some actual industries) dedicated to producing them, and with the selection of fruits available, choosing is a hard task. Living in a tropical country means that we have a great variety of fruits available year round.
Acerola cherry, starfruit, melon, papaya, pineapple and many more I can’t think of now can all be prepared and kept in this way.
I prefer consuming as little sugar as possible, and I like to make the most of the fruit’s natural flavor and sweetness
My version of Dulce de Fruta en Almíbar (Fruits in Spiced Light Syrup) is not as sweet as they usually are.
It worked very well for Ilana and I.
- 1 lb [0.45 kg] of fruit of your choice (see notes)
- 1/4 cup of brown sugar
- 4 cinnamon sticks
- 1 qt [1 lt] of water
Cut the fruit into cubes (if you use pineapple), or thin slices (if you use papaya or melon).
Mix all the ingredients. Cook in a pot over low heat until water has evaporated to about two cups and has turned into a light syrup (around 20 mins). Stir regularly to prevent sticking.
Cool to room temperature, then chill before serving.
For this recipe you can use acerola cherry, starfruit, pineapple, melon, and papaya.