Jocotes
Jocotes are small, plum-like fruits that can be eaten green (tart and crunchy) with salt, or ripe (sweet and soft). They are a seasonal favorite, especially during Holy Week when they are simmered in syrup to make a traditional dessert.
About this Ingredient
Jocotes are small, tropical stone fruits native to the Americas, belonging to the cashew family. They grow on deciduous trees that are commonly found in backyards and along roadsides throughout Nicaragua. The fruit changes from green to yellow and finally to a deep red as it ripens, offering a sweet and tangy flavor with a thin skin and a large seed. The arrival of jocote season is eagerly anticipated, often signaling the coming of the dry season and Holy Week festivities.
Nicaraguans enjoy jocotes in various stages of ripeness. Green, unripe jocotes are often eaten raw with a pinch of salt, offering a tart and crunchy snack. Ripe jocotes are eaten fresh as a sweet treat. However, their most culturally significant use is in 'Almibar,' the traditional Lenten dessert. For this dish, the fruits are slow-cooked in a syrup of Dulce de Rapadura and spices until they are candied and preserved, creating a sweet, sticky delicacy enjoyed during Easter.
Culinary Uses
- Eaten raw with salt
- Almibar (Curried in syrup)
Cultural Significance
A seasonal obsession. When in season, they are sold in bags on every street corner. Essential for Easter traditions.
