WTSIM...Cocona Chutney

Peru is full of interesting fruits which I hope to tell you about more an more as the days go on! One such fruit is cocona. It is a fruit grown here in Peru, primarily in the jungle. The most common way to enjoy the cocona fruit is as refresco, or a fruit juice. To make this refresco, you must first boil the fruit whole until it turns more golden in color. You remove the fruit, cut the top off and place it in the blender. The cocona must then be pureed, water added, then strained to remove the skin. Sugar can be added to taste...although I have heard that the cocona is known for its ability to control blood sugar; in this case, you would drink it without any added sugar.

Another way to enjoy cocona it to chop it up and add it to a hot pepper mixture using a blend of rocoto, onions and cocona. This turns out being hot, spicy & refreshing all at the same time!

When I saw this month's theme for Waiter, There's Something In My... was for savory preserves, I couldn't help but wonder how I could make an interesting Peruvian product into something that fit the theme! I chose cocona knowing that it can serve as both a sweet fruit juice but also as a mix-in for a spicy sauce.

I decided upon a Cocona Chutney. I thought about the flavors I wanted to include and had it in my mind to mix the cocona with onion, hot pepper, ginger and the flavors of garam masala. Last Sunday afternoon I chopped, I simmered and I tasted...but, I wasn't sold. After more thinking, looking and after getting up the courage to start the process over again I made another attempt at Cocona Chutney again today. And this time...SUCCESS!

I present to you a blend between Peru and India...

Cocona Chutney

3 cups of chopped peeled cocona
1 cup of finely chopped red bell pepper
1 cup of finely chopped red onion
1/2 cup of dried cranberries
1/2 cup of cider vinegar
1/2 cup of rubia sugar
1/2 teaspoon of ground ginger
1/2 teaspoon of salt
1/2 teaspoon of brown mustard seeds
1/4 teaspoon of ground cinnamon
1/2 teaspoon of ground cumin
1/4 teaspoon of ground allspice
1/2 teaspoon of ground red pepper

Combine all ingredients in a large saucepan, bring to a boil. Reduce heat, and simmer, uncovered for 45 minutes or until thick, stirring frequently. Cool; pour into airtight container and store in refrigerator up to 2 months. Makes 3 1/2 cups.

As you can see, the photo plate did not last long. Those watching quickly enjoyed the sample of Cocona Chutney spooned over cream cheese with wheat crackers.