Colombian cabello de ángel (angel hair) is a sweet of green papaya cut into very thin strands and candied in sugar syrup, typical of the Pacific coast of Cauca, around Guapi.
Its fine, translucent strands give it its name; it’s one of the traditional sweets made at home with the fruit still green.
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Colombian Angel Hair Candy
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 25 hours
- Yield: 12 to 14 servings
- Category: Dessert
- Cuisine: Colombian
Ingredients
- 1 large green (unripe) papaya
- ½ liter of water
- 1 pound (500 g) of sugar
Preparation
- Drain the papaya, score the papaya skin and let it release its milky sap for a day.
- Cut into thin sticks, peel the papaya, cut the flesh into pieces, and then into sticks as thin as possible.
- Candy in syrup, heat the water with the sugar and cook the papaya sticks in it until they reach the right point.
Tips
- Let the papaya drain its sap well the day before.
- Cut the sticks as thin as possible: the ‘hair’ texture depends on it.
Traditional variations
Some cooks add lime juice to the syrup and, once it hardens, serve the sweet in spoonfuls on a cold surface.
How to serve
Serve it cold or at room temperature, as a dessert.
Recommended pairings
- White cheese
- Coffee
Did you know?
The food critic Sancho, writing in El Tiempo, defines Colombian cabello de ángel as a sweet of green papaya cut into long, thin pieces.
Frequently Asked Questions
Green (unripe) papaya.
So it releases the sap of the green fruit; the skin is scored and it's left for a day.
12 to 14.
