It is a dessert with an exceptional flavor and a tempting aroma, sweetened and dipped in delicious panela honey.
The sour sapote candy is a traditional Salvadoran dessert made from sour sapotes, small tropical fruits with yellow or orange color that grow on trees. This sweet is popular during the season when the sour sapotes are ripe and ready to be harvested, usually in the summer.
Sour Sapote Candy
Ingredients
3 cups of Ripe sour sapote
½ Water
1 Panela (unrefined cane sugar)
Preparation
Step 1 : Wash the sour sapotes and place them in cold water.
Step 2 : Cook them in a covered pot over medium heat until soft, approximately 45 minutes.
Step 3 : Then, uncover and add the chopped panela, mix, and cook for another hour over medium heat.
Step 4 : Once the sour sapotes are soft, remove them from the syrup, cover the pot, and set aside.
Step 5 : Allow to cool slightly, then separate the sour sapotes from the seeds using a grinder or by hand, forming a mash with a puree-like texture.
Step 6 : Return the mash to the pot and cook for another 45 minutes.
Step 7 : When thickened, continuously stir with a wooden spoon.
Step 8 : Remove from heat and keep stirring until it reaches a lukewarm temperature.
Step 9 : Form small balls with your hands and let them rest for a few minutes.
Step 10 : Serve and dip in the honey made in the previous step.
Preparation (simple version)
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