Mamey* is a brown fruit with a large pit and a fibrous orange pulp; another similar fruit is zapote. This is a dessert from the coffee-growing zones of Colombia called El Viejo Caldas. This recipe comes from Claudia Mejía of Tentenpié Restaurant in Cali. The mamey is available from March until October in Puerto Rico and specialty markets carry it throughout the country.
Peel the mamey* to remove the thick crust. Cut the fruit in half and slice into ¼-inch thin, short pieces until all you have left it the pit. You should have about 2½ cups of sliced fruit.
In a medium, heavy pot mix the sugar and ½ cup of water. Cook over medium heat until syrupy about 10 to 12 minutes.
Add the mamey* pieces and simmer for 3 to 5 minutes more. The fruit should feel al dente.
Cool, refrigerate and serve.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
Panderos
Pandeyuca
Pandebono
Powered by
