Dulce de Jagua (Candied Genipa Fruit)
This Dulce de Jagua is a tropical delight! Sweet, sticky candied genipa fruit infused with cinnamon and lime zest, perfect for snacking or dessert toppings.
Equipment
- Large Pot
- Wooden Spoon
- Sharp Knife
- Measuring cups and spoons
- Saucepan
Ingredients
- 4 jaguas (genipa or jenipapo fruit) ripe
- 1 cup sugar white, granulated
- 1 pinch salt
- 3 sticks cinnamon
- 1 piece lime zest
Instructions
Dulce de Jagua (Candied Genipa Fruit) Made Stepwise
- Start by washing the jaguas thoroughly under running water. Using a sharp knife, peel the fruit and remove any seeds. Cut the fruit into small pieces, ensuring they are of equal size for even cooking.
- In a large pot, combine the chopped genipa fruit with enough water to cover it. Bring the mixture to a boil and let it simmer for about 10-15 minutes until the fruit softens.
- Once the fruit is cooked, drain the water and return the fruit to the pot. Add 1 cup of sugar, a pinch of salt, cinnamon sticks, and lime zest. Mix everything together until the sugar is well distributed.
- Place the pot over medium heat. Stir the mixture frequently to prevent it from sticking to the bottom. Allow it to simmer for about 20-30 minutes, or until the syrup thickens and coats the fruit. The genipa pieces should become glossy and sticky.
- Once the Dulce de Jagua reaches the desired consistency, remove it from the heat. Let it cool completely in the pot. Once cooled, transfer it to a clean jar or container. It’s now ready to be enjoyed!
Notes
- Stir continuously while simmering to prevent sugar crystallization.
- Cut the genipa fruit into uniform pieces for even cooking.
- Store in an airtight container in the refrigerator for up to two weeks.