Cuban recipe
Cuban Sapodilla Refresher
Homemade drink of ripe sapodilla, water and ice: cool, alcohol-free and very easy to blend. Ready in 15 minutes.
- Preparation15 min
- Total time15 min
- Servings4 glasses
- DifficultyEasy
The Cuban níspero, also known as sapodilla or chicozapote, is a fruit with brown skin and soft, very sweet brown flesh, found in season in Latin backyards and markets. It is different from the Japanese loquat (also called níspero in Spanish), which is orange and much more tart.
In many Cuban homes, very ripe pulp is blended with water and ice to make a thick, cool drink, ideal for hot afternoons. This is a simple homemade preparation, with no claim to exclusive origin: the fruit shines on its own and hardly needs any sugar.
Ingredients
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Method
- Wash the sapodillas well under cold running water, rubbing the skin, and dry them with a clean cloth.
- Peel the sapodillas with a small knife and cut them in half on a clean board.
AI-generated image.CiberCuba - With the tip of the knife or a small spoon, remove all the black, shiny seeds, including the hook of each one, and also discard any hard part from the center. Check the pulp with your fingers in case any are left.
AI-generated image.CiberCuba - Cut the pulp into pieces and put it in the blender with 1 cup of cold water.
AI-generated image.CiberCuba - Blend until you have a smooth, lump-free puree, 1 to 2 minutes.
AI-generated image.CiberCuba - Add the rest of the water and half of the ice. Taste and, only if needed, add the sugar; blend 30 seconds more.
- Serve right away in 4 glasses with the remaining ice and stir before drinking.
AI-generated image.CiberCuba
