Chico Zapote – Sapodilla Fruit (and a No-Churn Recipe for Sorbet)

Chico Zapote – Sapodilla Fruit (and a No-Churn Recipe for Sorbet)

Sapodilla (Manilkara zapota) is a tropical tree originally from Southern Mexico, and parts of Central America. The fruit is considered a berry, about two inches (5 cm) in diameter, with one to six hard, dark seeds inside; when fully ripen, the taste is very sweet, unique and mild, perhaps a little like caramel. Sapodilla sorbet may be prepared in an ice cream maker, or as in this case, the fruit and other ingredients may be chilled beforehand, and then just finished in a blender ... click on title for more

Traditional Sweets – Cocadas Doradas

Traditional Sweets – Cocadas Doradas

Although coconuts are not native to Mexico, but were brought after the Spanish conquest, they quickly became endemic to coastal regions, and nowadays there are many ways to cook with them.   Curiously, Puebla is an inland central state with relatively cool weather, so coconuts are not cultivated there, but these sweets have been around for many years, with the recipe mostly unchanged; people in Puebla still make them commercially or at home, for the sheer pleasure of tasting their “doraditas” – “goldies” ... click on title for more

Suspiritos – “Little Sigh” Meringue Treats, or How to Use Leftover Egg Whites

Suspiritos – “Little Sigh” Meringue Treats, or How to Use Leftover Egg Whites

Meringues are desserts prepared by adding sugar and flavourings to perfectly fluffy, beaten egg whites, baked until they develop a crust.  Some meringues have a soft interior, such as pavlovas, while others are dry throughout.  One example of the latter are small meringues, about the size of a cookie, called "suspiros", and an even smaller version, called in the diminutive form "suspiritos" ... click on title for more