← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 1 Pineapple, peel and core kept; 300 g flesh finely diced
• 3 l water, divided
• 5 Cinnamon stick
• 5 Cloves
• 5 allspice berries
• 1 Star anise
• 350 g panela or dark brown sugar
• 2 Lemongrass, bruised
• 1 orange, peel only, in wide strips
• 300 g blackberries (fresh or frozen)
• 300 g blueberries (fresh or frozen)
• 120 g Purple corn flour (harina de maíz morado)
• 400 g Frozen naranjilla (lulo) pulp
• 300 g Strawberries, diced

Method

1. Put the pineapple peel and core in a large pot with 2 litres of the water, the cinnamon, cloves, allspice, star anise and panela. Simmer for 45 min. Add the lemongrass and orange peel for the last 10 min, then strain and keep the spiced liquid.
2. Meanwhile, simmer the blackberries and blueberries with 750 ml water for 10–15 min, until soft. Cool slightly, blend and push through a sieve.
3. Whisk the purple corn flour with the remaining 250 ml cold water until completely smooth.
4. Combine the spiced liquid, berry purée and naranjilla pulp in a large pot and bring to a simmer over medium heat. Whisk in the corn flour mix and keep stirring for 5 min as it thickens, so it doesn’t catch.
5. Add the diced pineapple and simmer for 10 min, stirring often. Take off the heat, stir in the strawberries and taste for sweetness. Serve warm or cold.

Tips

• No naranjilla? Use passion fruit pulp or pineapple juice for the same sour lift.
• It thickens as it cools; thin with water when reheating.

Sources

Written in our own words after cross-checking these recipes:

Laylita’s Recipes Gimme Yummy