Colombian dulce de icaco is a traditional dessert from the Caribbean coast, made by slowly cooking icacos in syrup until they become tender, glossy, and more deeply colored. Icaco has pale flesh with a slightly cottony texture and a delicate flavor, so the sugar syrup, lemon, and spices enhance the fruit without overpowering it.
The recipe involves resting, blanching, and carefully peeling each fruit. It is served chilled, with its syrup, as a homemade dessert for family meals and gatherings.
Ingredients
- 1 kg ripe, firm icacos
- 500 g granulated sugar (2½ cups)
- 1 liter water (4 cups)
- 30 ml fresh lemon juice (2 tablespoons)
- 1 cinnamon stick, about 8 cm long
- 2 g whole cloves (4 cloves)
Preparation
- Prepare the icacos, wash the fruit thoroughly and make a small cross-shaped cut on the end opposite the stem. Place them in a bowl with water and lemon juice, then let them rest for 8 hours or overnight to help preserve their color.
- Blanch and peel the fruit, bring a pot of water to a boil, add the icacos for 1 minute, then remove them. Let them cool slightly and carefully remove the skin without taking away too much flesh. Keep the peeled fruit in clean water with a few drops of lemon while you finish peeling the rest.
- Make the syrup, place the sugar, 1 liter of water, cinnamon, and cloves in a wide pot. Cook over medium heat until the sugar dissolves completely and the liquid reaches a gentle boil.
- Cook the dessert, add the peeled icacos to the syrup and lower the heat. Cook for 40 to 50 minutes, gently moving the pot from time to time, until the fruit changes color slightly and the syrup reduces into a glossy consistency.
- Cool and serve, remove the cinnamon and cloves. Let the icacos cool in the syrup, then refrigerate them for at least 4 hours before serving so they absorb the flavor more fully.
Chef’s tips
- Choose firm icacos so they hold their shape during cooking.
- Do not boil the fruit for too long before peeling; blanching should only make the skins easier to remove.
- Keep the heat low once the icacos are in the syrup to prevent them from breaking apart.
- Let the dessert rest overnight for a more fragrant syrup and fuller flavor.
Traditional variations
Some Caribbean versions use only sugar, water, and lemon. Others add cinnamon and cloves for a warmer, more aromatic syrup. In the traditional preparation, the icacos remain whole or nearly whole rather than being turned into jam.
How to serve
Serve the icaco sweet chilled or at room temperature in small dessert bowls or glasses, with a spoonful of syrup. It works well as a light dessert after lunch or as part of a table of traditional sweets.
Recommended pairings
- Mild queso costeño
- Fresh farmer cheese
- Black Colombian coffee
- Aguapanela
- Butter cookies
A little history
Icaco grows in tropical and coastal areas of the Americas. In Colombia, cooking it in syrup turns its mild flavor into a traditional homemade sweet, while lemon helps maintain the fruit’s color and the syrup concentrates its aroma.
Frequently Asked Questions
Yes. Remove the skin after briefly blanching the fruit in boiling water. Make a small cross-shaped cut before blanching to make peeling easier. Handle the icacos gently because their flesh is delicate and can pull away if you work too roughly.
Lemon helps prevent the fruit from oxidizing during resting and peeling. It also adds a light acidity that balances the sweetness of the syrup. You do not need much lemon juice; a few tablespoons are enough to support the flavor without masking the fruit.
Store it in a clean, covered container in the refrigerator, keeping the fruit covered with syrup. It keeps well for 5 to 7 days. Always use a clean spoon when serving and make sure the icacos remain submerged or well coated with syrup.
