Dulce de jagua (genipa fruit candy) dessert is a Dominican traditional dessert. It is made with the inner peel of the fruit, the white part between the outer peel and the pulp. It's easy to make, retains the refreshing flavor of jagua, and can be kept for a long time in the fridge.
By - Reviewed: . Original: May 9, 2024
Why we ❤️ it
In the Dominican Republic, we make many candied fruits and fruits in syrup with the wide variety of Dominican fruits found on the island. However, many end up tasting similar because they are mostly made with the same spices: cinnamon, sweet cloves, and lemon zest.
I really like this one because it maintains its distinctive jagua flavor while harmonizing perfectly with the spices.
What is jagua fruit?
The jagua or jenipapo is a fruit native to South America, used as food and for medicinal purposes. Its scientific name is Genipa americana, and it is also known by other names such as caruto, ñandypá, huito.
In our country it is most commonly consumed in the refreshing Jugo de jagua (fermented genipa drink). Read more about the jagua fruit below.
Jagua fruit and dulce de jagua (candied genipa fruit).
Serving suggestions
Serve this Dulce de jagua after a Dominican lunch, or with a cafecito (Dominican coffee).
Top tips
- How to store: This dessert will keep for 15 days in an airtight container in the refrigerator. You can keep it out of the fridge if you use sterilized glass containers and vacuum-seal them like a preserve.
- Adjusting the consistency: Adjust the texture and consistency of the candy by boiling the fruit as long as it takes to reach your desired level. You can decide if you prefer it more or less dry by adjusting the amount of water you add to the recipe; start by adding the water little by little, half a cup at a time.
About this recipe
This Dominican jagua dessert is a delicious treat that's part of the great variety of traditional Dominican sweets and desserts.
Jagua is a food that is at risk of extinction in our country due to deforestation [1,2], so it is important to rescue and promote its use in our culinary creations.
This recipe has been tested by Tía Clara.
Video
Recipe
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Dulce de Jagua [Video+Recipe] Dominican Candied Genipa
Ingredients
- 4 jaguas, (genipa, jenipapo fruit)
- 1 ½ cups sugar (white, granulated)
- 1 pinch salt
- 3 cinnamon sticks
- 1 piece lime zest
Instructions
1. Peel
Peel the jaguas, removing the outer skin.Cut them in half and remove the pulp and seeds. Slice it into strips or squares about 1 cm thick.
2. Boil
- Place them in a pot, and pour enough water to cover them. Boil over medium heat for 5 minutes.Remove from heat and drain. Discard that water.Place the jagua in a pot with 1 cup of water. Cook over medium heat until tender, this will take about 15 to 20 minutes. Taste them to check for the tenderness you want. Leave it 5 to 10 minutes longer if you like it softer.When the water gets too low, add additional water. Add half a cup at a time.
3. Make candy
- Without removing from the heat, add sugar, salt, cinnamon, and lemon zest and mix well.Cook over medium heat, stirring occasionally, until a thick syrup has formed. It will take you 15 to 20 minutes. If you want the syrup to be more liquid, add a bit more water, little by little.Remove from heat and cool to room temperature.
4. Chill and serve
Once cold, place in an airtight container and refrigerate for at least 4 hours.Serve chilled.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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More about genipa fruit (jagua)
What is jagua used for?
Juan B Nina, in his book La Cocina de los Tainos, describes jagua as follows:
"An American tree of the Rubiaceae family, the fruit of the jagua has very white flesh. The Tainos used them to obtain the black color in their paint and to make drinks with which they kept the arterial system stable. With the juice of this fruit, they made liqueurs.
They also made a kind of painting of the jagua to tenderize the meat" [3]
Jagua can be eaten raw, but since it contains a high percentage of tannins (which is why it is acidic), it is best eaten cooked or fermented. It is generally used to make soft drinks, sweets, jams, ice creams, juices, infusions, and liqueurs.
It is also prized for its medicinal benefits. Its juice is used for tattoos, skin dyeing, and dyeing other materials such as fabrics. It also acts as a natural mosquito repellent. It is used industrially to make synthetic dyes and in cosmetics.
What are the benefits of jagua?
As a food, jagua is rich in iron, calcium, phosphorus, vitamin C, vitamin B2, and B3. 100 grams provide 87 calories, 5.2 g of protein, 0.51 g of fat, and 11.21 g of carbohydrates [4].
More Dominican fruit desserts
Enjoy our lovely desserts made from popular Dominican fruits, like Dulce de cereza dominicana, Dulce de cajuil, Dulce de coco, Dulce guayaba, Dulce de lechosa, Dulce de piña con leche, and Bolitas de tamarindo.
References
- Rescate Lista Roja
- Sabores Dominicanos - Entidades se unen... [archived]
- Nina, Juan B. (2022). La Comida de los Tainos. La Triniaria Bookstore Editions.
- Forests Trees Agroforestry - Genipa Americana
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