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MEXICAN RECIPES

GRANDMA'S MEXICAN FRUIT PUNCH

PERFECT FOR A COLD NIGHT

GRANDMA'S MEXICAN FRUIT PUNCH RECIPE (PONCHE) | Mexican Recipes | Onyx and Alexa

Posted: January 17, 2018

Recipe & Photographs by Siblings

A SWEET INDULGENCE

Mexican fruit punch or Ponche /PAWN-cheh/ is often associated with happy memories, because it is served during the holiday season, and it feels so comforting during cold weather. You may find that each family has their own special recipe. This recipe was handed down from our grandma.

It has a mixture of apples, guavas, tejocotes, raisins, prunes, and cinnamon. It is sweetened with piloncillo.

We will show you every step of the process, and make a few suggestions on what to do if you cannot find some of the ingredients in your area.

If you are familiar with this recipe, you may see some ingredients have been left out intentionally.

GRANDMA'S MEXICAN FRUIT PUNCH RECIPE (PONCHE) - Mexican fruit punch or Ponche is often associated with happy memories, because it is served during the holiday season and it feels so comforting during cold weather. You may find that each family has their own special recipe. This recipe was handed down from our grandma. | Onyx and Alexa

INSTRUCTIONS

FRUIT PREPARATION

The fruit preparation part of this recipe can easily be turned into a family activity.

GRANDMA'S MEXICAN FRUIT PUNCH RECIPE (PONCHE) | If you've never had guavas, they are a refreshing sweet and sour fruit. Their flavor helps add just enough acidity to this fruit punch. | Mexican Recipes | Onyx and Alexa

If you've never had guavas, they are a refreshing sweet and sour fruit. Their flavor helps add just enough acidity to this fruit punch.

WHERE TO BUY

In Mexico, guavas are available year-round both in supermarkets and outdoor markets. Outside of Mexico, you sometimes find them in the frozen isle, specialty food stores, or at Mexican stores.

HOW TO SELECT THE FRUIT

Ripe guavas should feel soft but not mushy. They have a strong sweet and sour smell. (If they smell bitter and are mushy, they are too ripe to eat.)

For this recipe, you can get away with using slightly unripe guavas, which tend to have yellow-green skin.

PINK GUAVAS?

There are some tastier varieties of guava that are pink on the inside, instead of the familiar yellow.

— AUTHENTIC MEXICAN RECIPES —
BY ONYX AND ALEXA

HOW TO PREPARE THE GUAVAS

Most Mexican fruit punch is prepared by chopping off the ends of the guava and then slicing it into medium sized pieces.

Guavas have a lot of small hard seeds. When eating them fresh it is normal to eat them whole, with seeds, but finding guava seeds floating in your punch can be unpleasant. They are also small enough to sometimes get between your teeth.

Although you can drink the seeds in the punch, like everyone does, it is so much nicer when you do not find them at all.

  1. Wash
  2. Chop off the ends and throw them out
  3. Slice in half
  4. Scoop out the seeds and pulp with a teaspoon
  5. Chop into smaller pieces

GRANDMA'S MEXICAN FRUIT PUNCH RECIPE (PONCHE) | You may have heard of guavas, but tejocotes are not as common outside of Mexico, though you may find them fresh at some specialty food stores or Mexican stores. They are too sour to eat on their own, but once they've been prepped they add a unique sweet/sour/bitter flavor that will make this punch extra special. | Mexican Recipes | Onyx and Alexa

You may have heard of guavas, but tejocotes are not as common outside of Mexico, though you may find them fresh at some specialty food stores or Mexican stores.

They are available in the fall and winter. If you are lucky enough to find some, they will round out the flavor in this fruit punch like nothing else can. Tejocotes are high in pectin, so you will notice some thickening of the drink too.

They are too sour to eat on their own, but once they've been prepped they add a unique sweet/sour/bitter flavor that will make this punch extra special.

Once you have tasted them in your fruit punch, you may say that a Ponche is not quite a Ponche without tejocote.

HOW TO PREPARE

Tejocotes are about the size of an apricot and are hard to peel, unless you know the next trick:

  1. Set a 2-quart pot on the stove. Fill half of it with water and bring it to a boil.
  2. Carefully place a few tejocotes at a time into the boiling water.
  3. Leave them for a few minutes until you start to see air bubbles in their skin. You may also hear some hissing.
  4. Remove them from the boiling water with a cooking spoon.
  5. Let them cool and then peel them. The peeling process will feel a lot like peeling boiled potatoes. It is best done by hand because of their small size. It can be a little messy, but the work will be worth it once you get to taste the final product.
  6. Remove the core, like you'd do when preparing an apple.
  7. Once you remove the core, the pieces are small enough that you probably only need to slice them in half.

— AUTHENTIC MEXICAN RECIPES —
BY ONYX AND ALEXA

Leave the preparation of apples until the end. Peel, core, and chop them. Add them to the chopped guavas and tejocotes, as their acidity will help prevent the apples from oxidizing, until you are ready to cook the fruit.

GRANDMA'S MEXICAN FRUIT PUNCH RECIPE (PONCHE) | Piloncillo is unrefined cane sugar, think of something between dark brown sugar and molasses, with a deep and mellow sweet taste. It is NOT bitter like molasses. | Mexican Recipes | Onyx and Alexa

Piloncillo is unrefined sugar cane, think of something between dark brown sugar and molasses, with a deep and mellow sweet taste. It is NOT bitter like molasses.

It is often cone shaped and sold by weight because the sizes of cones vary. You can also find it bagged in small pebble sized pieces.

Its color can vary from medium to dark brown depending on how refined it is, the darker the better.

ADJUST THE SWEETNESS

You can vary the sweetness in this drink by adjusting the quantity of piloncillo or adding sugar at the end to your liking.

If it's too sweet, you can add more water and reheat if necessary.

— AUTHENTIC MEXICAN RECIPES —
BY ONYX AND ALEXA

Grandma's original recipe leaves out three ingredients commonly found in Mexican fruit punch:

The first two ingredients, hibiscus or roselle flower (jamaica) and tamarind, make fruit punches quite sour. We like the balance of sweet/sour/bitter taste in our grandma's recipe, without the additional acidity from roselle flowers and tamarind that can overpower the other flavors.

Following her recipe, we also left out sugar cane sticks (caña de azúcar). Sugar cane sticks are hard and fibrous in nature. They are often found in fruit punches because they soak up the punch and people enjoy chewing on them or using them to stir. They are sliced into long and thin pieces that can get in the way of drinking the punch. It is like dealing with an extra spoon in the mug that keeps hitting your nose when you want to take a sip. Sugar cane sticks can only be chewed, they are not eaten and are thrown out.

— AUTHENTIC MEXICAN RECIPES —
BY ONYX AND ALEXA



GRANDMA'S MEXICAN FRUIT PUNCH RECIPE (PONCHE) | We will show you every step of the process, with plenty of photos, and make a few suggestions on what to do if you cannot find some of the ingredients in your area. | Mexican Recipes | Onyx and Alexa

Ok, now for the easy part. When you're almost done preparing the fruit, set an 8 qt. stock pot on the stove. Fill two thirds of it with water, and bring it to a boil.

Add the piloncillo and two sticks of cinnamon (We had a thicker than usual cinnamon stick, so we only added one).

Stir ocassionally so the piloncillo starts dissolving.

Add the fruit and continue boiling uncovered for about 20 minutes. The fruit will start to soften and the apples will turn a soft golden brown color.

Add the prunes (pitted are best) and raisins. Let boil for 10 more minutes. If you add the raisins and prunes too early, they will not keep their shape.

SERVE

This is a fruit-packed punch, meant to enjoy the fruit as much as the punch. Make sure to add plenty of fruit to each cup.

Serve hot.

Provide a spoon with each cup.

KEEP

This recipe will keep nicely in the refrigerator for a few days, but don't be surprised if you and your family finish it swiftly.

— AUTHENTIC MEXICAN RECIPES —
BY ONYX AND ALEXA

INGREDIENTS

Vegan | Vegetarian | Gluten free

This recipe makes a large batch, perfect for sharing with family and friends.

Serves 20 | 24 cups

FRUITS

3 kg (6 lbs) of guavas*

2 kg (4 lbs) of apples

1 kg (2 lbs) of tejocotes*

*If you do not have guavas or tejocotes, you can substitute with pears, peaches or more apples.

DRIED FRUIT

250 grams (8 oz) of raisins

250 grams (8 oz) of pitted prunes

LIQUIDS

6 liters (6 quarts) of water

HERBS & SPICES

2 cinnamon sticks

SWEETENERS

1 kg (2 lbs) of piloncillo. You can substitute the piloncillo for 4 cups of dark brown sugar and 1 tbsp of molasses.

SYSTEM OF MEASUREMENT: To make it easier, we've adjusted the recipe depending on whether you find your ingredients using the Metric or the English (Imperial) measuring system.

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