It has acidic ingredients, not all of them, but its flavor is sweet, it is made with seasonal summer fruits and is consumed during Lent.
According to culinary experts, the syrup is a mixture of honey (sugar or jam) with some fruit prepared individually. The fusion of several fruits – prepared individually – is known as curbasá.
Some of the fruits used are mango, jocote, coconut, currant and papaya, which combined with bundles of sweets, some spices and cooked and preserved over a slow flame become a delicacy of the gods, which tempts even the most diabetic.
The syrup or curbasá is traditionally accompanied by a glass of pinol or simple pinolillo. Many families prepare this popular dessert to enjoy on their vacations at the different beaches of the country, while others, due to religious beliefs, prefer to stay at home and consume it on their holy days.
The young chef Ivar Perez, expert in confectionery and star of the National Fair Park, shared his ingredients, recipe and preparation with us.
Ingredients
Mango, jocote, papaya, coconut, cashew, coyolito, currant, tamarind, cloves, pepper, cinnamon and bundles of candy.
Crafting
In a pot with water, place separately jocotes, mango and papaya, the latter two previously peeled, the papaya in small pieces, all previously washed, let cook for half an hour.
After cooking, proceed to melt the bundle of dulce or rapadura with the spices and papaya (stir it so it doesn't stick). Once melted, add the jocote. After three minutes, add the mango and the rest of the ingredients (fruits). Stir every 20 minutes until it looks dark and thick, or rather, preserved.
The magnificent smell of that combination of tropical fruits and sweetness will give you the signal that it is time to taste it.
It is worth noting that all of these ingredients can be found at reasonable prices in the municipal markets of each city, so all you need to do is prepare and enjoy this traditional Nicaraguan recipe with your family.
