Dulce de Papayuela o Chilacuán: Candied Mountain Papaya
Dulce de Papayuela (also known as Chilacuán) is a delicious and highly aromatic fruit syrup from the Andean region of Colombia, specifically popular around Cundinamarca. It features the mountain papaya, a smaller, fragrant cousin of the standard tropical papaya.
The secret to this 1-hour and 15-minute recipe is boiling the reserved seeds to extract their flavorful liquid, then using that infused water to slow-cook the julienned fruit strips with sugar until perfectly candied and glossy.
Dulce de Papayuela o Chilacuán (Candied Mountain Papaya)
A fragrant Andean fruit syrup! Julienned mountain papaya slow-cooked in sugar and its own seed extract until perfectly candied.
Ingredients
- 8 Mountain papayas Papayuelas
- 6 cups Water
- 1 lb Sugar
- 1 Lemon
Instructions
- Prep the fruit: The very first step is to inspect the skins of the papayuelas. You can cut away any brown spots, or completely peel them if you prefer, though leaving the clean skin on adds a very interesting texture and flavor. Wash them well, cut them in half vertically, and scoop out the seeds using a spoon. Do not discard these seeds; set them aside in a bowl.
- Slice the fruit: Cut the hollowed-out fruit halves into thin julienne strips and set them aside.
- Extract the seed flavor: By hand, gently mash the pulp surrounding the reserved seeds. Place these mashed seeds into a pot with 1 cup of water and boil for about 15 minutes. Pass this mixture through a strainer and keep only the fragrant liquid, discarding the seeds themselves.
- Candy the fruit: In a large pot, combine the julienned fruit strips, the sugar, the strained seed liquid, and enough of the remaining water to fully cover the fruit. Place over low heat and cover the pot. Once it starts boiling, remove the lid and let it slow-cook until the liquid reduces almost entirely into a thick syrup.
- Finish and store: Add a few drops of fresh lemon juice at the very end to balance the sweetness. Let it cool down, and store it tightly covered in the refrigerator to enjoy over several days.
Notes
- Regional Names: While widely known as papayuela in central Colombia, this exact fruit is called chilacuán in the southern department of Nariño, and papaya arequipeña in neighboring Peru.
- Traditional Uses: In the Andean region, this specific fruit is highly valued and is traditionally consumed as a home remedy, as it is culturally considered to have soothing properties for respiratory and digestive discomforts.
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