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To the puna!

Using one of the most sacred fruits of Mount Cordobés, we approach you a recipe that is to suck your fingers.

Arrope de tuna

 In the native forest there are secrets,   stories, animals and legends  that  we love to hear.  One way to do this is  to harvest what the earth has to give and cook  with patience what it gives us. So, we can listen to the mountain with the whole body.

In this case, we have available  the recipe for the rope de tuna,   a fruit that, despite  being  punctudo  on the outside, is tasty inside. The valuable thing about this delicacy is that it  comes straight from its plant to the diner's dish.  La tuna is a plant native to tropical and subtropical America. In Cordoba we find it entering the mountain, but it is also sold in some green shops. Its delicious taste, high nutritional value and its benefits make it  one of the most beloved fruits . There are  several types of tunas:  red, orange and green. They can all be consumed whole, raw, in juices or in the preparation  of any gastronomic dish. 

The rope de tuna has a very particular taste and this is because it  does not carry sugar.  Preparing this recipe is the favorite adventure of children living near the mountain. Since it involves a  massive collection of 3 or 4 bags of tuna ... and that takes  a long walk  in the company of the sun  and the breeze. 


  • 4 kg pea fruit
  • 1 cup water

Step by step

  1. Sweep the tunas to remove the thorns you have, which are very small. And yes, you heard right:  sweep. That is, place the fruit on the floor and sweep them back and forth with the broom. 
  2. Once free of thorns, they are thoroughly washed and cut into quarters. In a pot where everything fits together, place the fruits. If you need to cut into smaller pieces, we do it. You have to get everything  in one pot. 
  3. Put on the tunas the cup of  water and cook over medium heat , trying to stir every time and crushing the tunas  to release their juice. 
  4. When everything is reduced to less than half and all the pea disintegrates, only the seeds are seen.  Seeds have to be taken out.  That is why it is recommended to pass everything through  a fine strainer, separating the pulp from the seeds. Once separated, the pulp is placed in a new saucepan and continue to cook until a third is reduced.
  5. Turn off the heat and put it in a clean, dry glass container.  As far as possible  clean with alcohol, or sterilized.
  6.  Ready to eat or spread on cookies at snack or breakfast! 

Properties of delicacy

  •  Contains vitamins and minerals.  It is rich in calcium, potassium and phosphorus, and contains other minerals. In addition, it provides significant amounts of vitamin C and small amounts of B vitamins.

  •  Antioxidant.  It contains betalaine, a pigment that helps prevent cancer and also helps reduce stress.

  •  Reduces cholesterol.  It is a natural alternative to lower cholesterol and triglyceride levels.

  •  Produces glucose.  The leaves of this fruit help to generate glucose in the blood.

  •  Effective antacid.  Reduces gastric acid production and relieves discomfort caused by ulcers.

  •  Low in calories.  A 100-gram puna can have approximately 41 calories.

  •  Prevents cardiovascular diseases.  It contains an alkaloid called canteen, which helps reduce heart problems.

  •  Helps avoid constipation.  The seeds contained in this fruit help reduce problems with constipation.

  •  It promotes the function of the kidneys.  By consuming this fruit we improve our urine circulation and regulate our digestion.

  •  Helps to lose weight.  The puna contains 80% water and no fat, which favors our body.

Publication Date: 25/10/2020

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