Colombia’s “miniature coconut” (bactris gasipaes to be precise) is so famous for its ability to arouse desire, as well as being a sought-after street snack, it has songs written about it. This bright orange fruit is picked from its palm then sold raw or boiled for up to five hours in salt water, before being served as a dried fruit with honey, milk, salt or lemon drops.
It’s thought chontaduro originated in the Amazon and was central to many indigenous diets before becoming a staple in cities like Cali and across the Pacific coast. Besides being a cheeky aphrodisiac, chontaduro is rich in fibre and iron and high in carbohydrates so it will give you the extra energy you need too.
chontaduro juice. This is the recipe for the preparation:
10 chontaduros cooked with cloves to taste (optional)
1 liter of cold milk
1 teaspoon ground cinnamon
1 teaspoon nutmeg Walnut Striped
Sugar to taste
Pour into a blender chontaduros peeled, remove their seeds, add the cold milk, teaspoon nutmeg, teaspoon ground cinnamon and sugar to taste. Blend for 3 minutes and that’s all .