This is a delicious sauce that could even be transformed into a sauce for seafood by just adding a little salt, pepper, and some spice. The mint and ginger give it a different flavor that could be an interesting alternative option. This sauce can be refrigerated for up to a week to be reheated later on.
Cut in half and spoon the seeds and juice inside into a sieve set over a bowl. With the spoon, mix and press lightly until only the seeds and white covering are left in the sieve; discard the seeds. What is received in the bowl under the sieve is the pulp or pure fruit juice.
In a small saucepan, combine the pulp, water, sugar, cornstarch, and mint leaves and bring to a boil. Cook until the sauce has thickened, about 5 to 7 minutes.
Turn off the heat. Add the ginger, mix, and set aside for 5 minutes.
This sauce can be refrigerated and then reheated, maximum for one week.
You can also make it thicker: make a paste with 1 tablespoon of wheat flour and 1 tablespoon of soft butter; take it to the skillet with the pulp, sugar and water and cook over medium-high heat for 7 to 8 minutes, or until the sauce has thickened and does not taste like flour.
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
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