Ponche de Frutas, Holiday Hot Fruit Punch

Michele Peterson

Ingredients:

Seasonal ingredients for Ponche de Frutas Navideños in Guatemala and Mexico.

So, apart from pineapple rinds, what other ingredients go into making ponche de frutas? Basically whatever fruit is seasonal.

Typically, it will be an assortment of: apples (fresh and dried), plums, prunes, pears, raisins, plantain, guava, tejocote (tart apples), and sometimes coconut plus spices. In Mexico, Ponche Navideño usually includes flor de Jamaica (hibiscus flowers) which adds a tartness and bright red color.

If you’d like to add flor de Jamaica to your punch, boil the flowers at the same time as the pineapple rind.

Instructions:

Wash the pineapple and plantain thoroughly. Then add to a large pot, bring to a boil, and simmer with the cinnamon stick and cloves in a large pot for at least 30 minutes.
Don’t throw away the skin of a pineapple – use it for ponche!
Once it’s simmered for 30 minutes, strain it and reserve the liquid and cinnamon stick. You can now discard the skins and cloves.
Add six cups of water and sugar to taste to the pineapple/plantain water. I use much less sugar than is traditionally used in Guatemala so I suggest you begin with half the amount called for in the recipe and then add more according to taste.
After cleaning and preparing the remainder of the fruit, chop it into small pieces and add it to the liquid in the pot.
Add chopped fruit and dried fruit to the juice.
Simmer for 30 minutes until the fruit is tender but not mushy. Grate fresh nutmeg when ready to serve.
Keep your ponche de frutas warm on the stove or in a slow cooker. That way it’s ready to serve friends and family who stop by.
Add white or dark rum to taste