Dulce de Babaco (Ecuadorian babaco or mountain papaya preserves)
The aroma of babaco simmering with cinnamon and citrus will transport you straight to the highlands of Ecuador! This traditional preserved fruit delicacy, known as Dulce de Babaco, is a sweet, versatile treat that’s surprisingly simple to make at home.
What are Ecuadorian babaco preserves?
Dulce de babaco is a traditional Ecuadorian dessert made from mountain papayas (babaco), a unique tropical fruit native to the Andean highlands of South America. Unlike the common papaya, babaco has a distinctive elongated pentagonal shape with a smooth, edible skin that turns from green to yellow as it ripens.
The preserves feature chunks of babaco fruit cooked slowly in a syrup infused with warm spices and bright citrus. The result is a versatile sweet treat with a unique flavor profile that can be served as a dessert with cheese, or used in tarts and empanadas!
Ingredient Notes
- Babaco: This star ingredient has a delicate flavor often described as a blend of strawberry, pineapple, and papaya. If you aren’t in Ecuador, you will have to put in some effort to find babaco. It can sometimes be found in specialty grocery stores, or you can order them online!
- Water: The ratio of water to sugar creates the syrup base. Using the blended seeds and interior flesh of the fruit adds pectin, which helps thicken the preserves naturally.
- Sugar: You can choose between white and brown sugar (or panela, unrefined whole cane sugar). White sugar produces a lighter-colored preserve, while brown sugar or panela adds a deeper caramel color and flavor.
- Cinnamon Sticks: Use whole cinnamon sticks to infuse the warm spice into the preserves.
- Lime: A bit of lime is great to balance out all the flavors and lend a bit of citrusy flavor.
- Orange Peel: For added citrus flavor without the acid of the juice.
Tips for Success
- Choose babacos that are just beginning to yellow but still firm. Overly ripe fruit will break down too much during cooking.
- Remove the peel. There are three parts to a babaco fruit: the peel, the flesh, and the seeds. We need the soft middle that has the seeds for the blended mixture, and the flesh around is what we are going to cook down here. You can get rid of the peel as you slice, but use the whole fruit from the inside.
- Don’t rush the cooking process. The slow simmering allows the flavors to develop and the syrup to reduce to the perfect consistency!
- Your babaco preserves are ready when the syrup coats the back of a spoon and the babaco pieces have become translucent with a slight chew remaining.
- Taste for sweetness. Feel free to adjust the sugar amount according to your taste and the natural sweetness of your babaco. Start with less—you can always add more.
How to Use Dulce de Babaco
Dulce de babaco can be enjoyed in numerous ways:
Traditional serving: In Ecuador, dulce de babaco is often served at room temperature with a slice of fresh, mild cheese like queso fresco. The contrast between the sweet preserves and the salty cheese creates a perfect balance!
As a jam: You can use it as you would a normal preserve by spooning it over pancakes, waffles, or toast.
As a topping: Use as a topping for vanilla ice cream, yogurt, or rice pudding.
As a filling: The mountain papaya preserves make an excellent filling for sweet empanadas, tarts, or even between cake layers.
On a cheese board: Add a small dish of these preserves to your next cheese board as a sweet complement to aged cheeses.
As a gift: Packaged in jars with handwritten labels, dulce de babaco makes a thoughtful homemade gift, especially during the holidays!
Frequently Asked Questions
Is there any substitute for babaco?
No other fruit is going to be an exact substitute for babaco. If you can’t find it, I recommend trying my green papaya preserves recipe instead! Or one of the other traditional Ecuadorian style fruit preserves (pineapple, squash, fig, etc).
Is babaco the same as regular papaya?
No, though they’re related. Babaco has a milder flavor, cottonlike texture, and has a distinctive five-sided shape.
How should I store dulce de babaco?
Store in an airtight container in the refrigerator for up to 6-7 days. You can also can your babaco preserves, if you know how to properly can!
Dulce de Babaco (Ecuadorian babaco or mountain papaya preserves)
Ingredients
- 1 babaco
- 2 cups water
- 1 ½ – 2 cups sugar, regular or brown if you use regular sugar the preserves will be a lighter color and if you use brown sugar (or panela) they will be darker
- 1-2 cinnamon sticks
- Juice of 1 lime
- 1 piece of orange peel
Instructions
- Peel the babaco, remove or scoop out the seeds (soft inside part), and cut the babaco into long strips or squares.
- Blend seeds/insides with 1 cup of water, strain.
- Combine the babaco pieces, the blended mix, the remaining 1 cup of water, lime juice, sugar, cinnamon and orange peel in a pot over medium heat.
- Bring to a boil, reduce to a simmer and cook for 45 min- 1hr.
- Cook for another 15-30 minutes over medium-high heat to thicken the syrup.
- Serve alone or with a side of cheese as a simple dessert. Can also be used as a topping for crepes, pancakes, ice cream, yogurt, etc. You can also use these babaco preserves as a filling for sweet empanadas or for a pie or sweet tarts.
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