Search for something on this blog
Blogs I Follow
- Changes in our Lives
- JOEL R. DENNSTEDT - AUTHOR
- With Wonder and Whimsy
- AngelineM's Blog
- people places & coffee
- Latest Yucatan Living Updates
- Red Shoes are Better than Bacon
- Richard Bennink -- Random Reflections
- Guardian Liberty Voice
- Carry a Tune
- Picture Yucatan
- Discovering Natural Motherhood
- Generation Y
- Buen provecho...desde Progreso!
- Mérida English Library
- México: Live it, Love it
- experience preferred
- Just Visit Siena !
- same life -- new location
- Merida Painting Classes
- Jette Virdi - Food Stylist
- Yucatan Today
- Retirement, say what?
- The Yucatan Times
- YAPA - Yucatan Ayuda Para Animales
- wood and chocolate
- yucatan bird club
- The Mexile
- Jim & Carole's Mexico Adventure
- On The Road To Patzcuaro, Mexico......
- Mexico Connect Latest Articles
- Viva Veracruz & Viva Puerto Escondido
- From the Snow to Mexico
- Nancy and Barry in Mérida
- Historia del Turismo en Yucatán
- Hammock Musings from Mérida and Sao Paulo
- Lawsons Yucatan
- The Mérida Initiative
I was gifted a bag FULL of beautiful, fresh, ripe caimitos. I love caimitos, I’ve blogged about them before.
I gave a small bag full to my neighbors and ate my fill the first day.
I had way to many to be able to eat, and was trying to think of something yummy to do with them; as good as they are there must be something more than just eating them fresh. The internet doesn’t come up with much; But I did find a recipe for jam, equating caimitos to plums.
Sounded good – Caimito Jam.
First thing was to wash, halve, scoop out the seeds, and then scoop the pulp into a pan.
then quite a bit of cooking, adding sugar, and squishing ensued.
Caimitos have a resin that sort of dries out your mouth, and is a bit bitter. To me the ‘jam’ was a no go – the pulp is too grainy and tough. And the resin is way to powerful.
When I eat these I cut them in quarters, scoop out the seeds and just suck out the pulp. I get very little, very little of the bitterness of the resin.
So I decided to squish out the juice and make a ‘jelly’.
This is the dry pulp.
Well to me it is still no good, but Tom is willing to give it a try. Blech!
This is the jelly, twice sieved, but needs another sieving to get rid of some of the grittiness!
so caimitos, enjoy them fresh!