Siempre me ha gustado mucho cocinar, y sobre todo, comer🤭. Cada vez que puedo y las condiciones lo permiten, trato de crear diferentes platos para variar y regalarle al paladar algún nuevo sabor. Esto lo aprendí de mi madre que era muy creativa en cuestiones culinarias.
Hello, my friends. Happy day to everyone.
I’ve always loved cooking, and above all, eating 🤭. Whenever I can and conditions allow, I try to create different dishes to mix things up and treat my palate to new flavors. I learned this from my mother, who was very creative when it came to cooking.
That’s why I’m here today with a recipe for a delicious dessert 😋: boma fruit or papaya candy, whatever you prefer to call it. You only need a few ingredients to make it. This dessert is ideal after heavy meals due to its digestive properties. It’s also great for breakfasts and snacks because it’s very refreshing—in these cases, it’s best served well chilled.
Bomba fruit (papaya) is a delicious and highly nutritious tropical fruit native to Central America. Its flavor is sweet and mild, not acidic at all. Rich in Vitamin C, it strengthens the immune system. High in Vitamin A, it prevents constipation, is low in calories, and acts as an antioxidant. It can be consumed in various ways: raw, as juice, in smoothies, and in desserts. In the case of juice and smoothies, they should be consumed immediately because they tend to turn bitter.
As a fun fact about the name of this exquisite fruit, here in Cuba, the term "papaya" is a word with a double meaning, referring to a part of the female reproductive organ (vulva). For this reason, many people prefer to call it "fruta bomba" to avoid confusion and misunderstandings.
🔆Ingredientes básicos:
- Fruta bomba verde, agua, azúcar y la pizca de sal que no puede faltar.
🔆Ingredientes adicionales (si los tuvieras):
- Anís estrellado, canela rama, una cascarita seca de limón o naranja.
Pero no tengo ninguno de esos ingredientes adicionales, así que como decía mi abuela Severina: "Cuando no hay perro, se montea con gato".
Well, I think that’s enough for now- - it’s time to get to the "meat and potatoes" of it.
🔆 Basic Ingredients:
- Green boma fruit, water, sugar, and a pinch of salt (which is a must).
🔆 Additional Ingredients (if you have them):- Star anise, cinnamon stick, a dried piece of lemon or orange peel.
But I don’t have any of those additional ingredients, and as my grandmother Severina used to say, "When there's no dog, you hunt with a cat."
Una fruta bomba verde de 3 libras. (Mientras más verde mejor).
6 vasos de azúcar de 60 onzas.
Mejor con azúcar parda pero era blanca la que tenía a mano y "cuando no hay perro se montea con gato".Una pizca de sal.
🔆 Servings for 10 people:
- One green boma fruit, 3 pounds (the greener, the better).
- 6 cups of sugar (60 ounces). Better with brown sugar, but I only had white sugar on hand.
- A pinch of salt.
Lavar y pelar la fruta bomba.
Limpiarla bien por dentro, que no queden semillas. (A mí me gusta quitarle una fina capa blanca que queda en la cavidad).
Cortar en dados (cubos). El tamaño depende del gusto, yo los prefiero medianos.
Colocarlo en una olla grande y poner a hervir con poca agua, que solo cubra los dados ya que la fruta bomba suelta agua. Colocarle la pizca de sal. Yo usaré una olla multipropósito y le daré 15 minutos de presión.
Si utiliza una olla normal, después de alcanzado el punto de ebullición, dejarlo hervir por 15 minutos.
Echarle el azúcar y remover.
Hervir durante 15 minutos más evitando remover mucho. No queremos que los dados pierdan la forma.
En este punto ya el color del dulce se va tornando más oscuro.
Dejar secar hasta alcanzar el punto del almíbar, no demasiado espeso.
Apagar el fogón, dejar refrescar y enfriar.
Degustar
🔆 Instructions:
- Wash and peel the boma fruit.
- Clean it well inside, making sure no seeds remain. (I like to remove the thin white layer left inside).
- Cut it into cubes. The size depends on your preference; I prefer medium-sized cubes.
- Place it in a large pot and boil with a little water—just enough to cover the cubes, as the boma fruit releases water. Add the pinch of salt. I’ll use a multi-purpose pot and cook it under pressure for 15 minutes.
- If using a regular pot, after reaching a boil, let it simmer for 15 minutes.
- Add the sugar and stir.
- Boil for another 15 minutes, avoiding too much stirring. We don’t want the cubes to lose their shape.
- At this point, the color of the candy will start turning darker.
- Let it reduce until it reaches the syrup stage—not too thick.
- Turn off the heat, let it cool, and then chill.
- Enjoy.
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