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A poetic recipe: sweet from mburucuyá

An ancient recipe that comes from the earth to our palate. We tell you all the tips to make sweet mburucuyá.

Una receta poética: dulce de mburucuyá

 With winter, the cravings for something sweet come.To  consume sweet things  we do not necessarily have to go to unhealthy products .  The case of the mburucuyá sweet is an ancestral and regional recipe that is  to suck your fingers!  

 But first things first:  before we reveal the recipe we will  place you in the palm tree.   Do you know what mburucuyá is? It is a climbing plant that grows in many Latin American countries .  Argentina, Bolivia, Brazil, Chile, Colombia, Ecuador, Paraguay, Peru, Uruguay and Venezuela are some of his favorites. Each of these countries is disputing its  origin and tradition.She  continues to grow in those lands , in the form of a vine, and fills her flower sidewalks with her walk .  Of a lilac color and a unique beauty, this plant is popularly known as passionary or passiflora. Its fruit, which has orange peel and reddish pulp, is used for many recipes. Its flower is also used in salads and even for infusions. The whole plant has medicinal properties and delicious taste.

 As an infusion  

The infusion of its leaves, alone or with spinillo, works as a sedative and to treat heart palpitations and discomfort. It is also recommended in the case of insomnia and lack of appetite, adding linden to the preparation. For headaches, decoction of leaves with thyme and willow bark is recommended. And so let Mother Earth heal you.

In this case we will tell you the step by step, poetically. It's the recipe for a finger sucking pa jam. In addition, with this sweet can be made multiple recipes: cakes, cakes and alfajores. This recipe is approached by the creators of the group  Cuentos en Boca , starting from an exercise of collective creation. Juan Maión and Sole Rebelles paint each recipe with its poetic touch, sweetening the hearts and putting the secret ingredient: lots of love.


  • Mburucuyá
  • Sugar
  • Cloves, if you like
  • Agüita
  • Patience and love

 Step by step 

This is how they tell us — poetically — the recipe Juan Maión and Sole Rebelles:

 It takes a shrub capable of orange universes on the roadside and half-day wonder. 

 Once the fruits are laid on the table, caress the orange of your skin and sink your fingers discovering the mystery inside. Check the sticky closeness of the seeds and afford tight thoughts. Gently peel off the corsage from its padded case and bring it to the water waiting in the pot. 

 Light the fire and wait until it breaks a boil (it is suggested to attend the air and perceive the prevailing sweetness). 

 When the water turns golden, remove from heat.  

 Strain. To the seeds, return them to the earth. Take care of the water and give it the sweetness by adding sugar to taste.   Check that the taste  fits comfortably to the palate. If you stir with freshly cut branch wood, the taste of the bush will add to the preparation. 

 Wait. Wait. Peek at the edge of the container and check the consistency of the bubbles will acquire personality of syrup. 

 When the aroma becomes intoxicated, take advantage of the urgency of the boil to dump the jelly in a glass container containing the golden river and store it to then deliver it to each tablespoon. 

 Sweet ideal 

With cheese or alone. In chalets, cookies, toast or bread. The sweet mburucuyá is the mime of every family. It's the  way to say “I love you ,” without hesitation. A jar of homemade jam or sweet mburucuyá is the spontaneous and authentic sample of love in Cordoba. And elsewhere, too. Because it is not just another recipe, because  sharing and spending  time to feed others is a gesture of solidarity.

Publication Date: 07/08/2020

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