Frutillada is a traditional beverage from Cusco, made from chicha de jora fermented with macerated strawberries, sweetened and flavored with spices. It’s mainly consumed between November and January, when Cusco’s strawberries are at their peak.
Its preparation combines a thickened spice infusion with the fermentation of the chicha and strawberries, a process that takes several days but is easy to make at home.
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Peruvian Frutillada
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 8 days 3 hours (includes fermentation)
- Yield: 6 servings
- Category: Beverage
- Cuisine: Peruvian
Description
Peruvian preparation featuring chicha de jora y frutillas, adapted for a home kitchen with clear measurements.
Ingredients
- 3 l chicha de jora
- 1 kg fresh strawberries, washed and mashed
- 3 l water
- 350 g sugar
- 120 ml cane brandy
- 250 g wheat flour, dissolved in water
- Cloves and cinnamon sticks, to taste
- A bunch of lemongrass
Preparation
- Make the infusion, boil the water with the cloves, cinnamon, and lemongrass for a couple of hours until you get a concentrated liquid.
- Thicken, stir in the wheat flour dissolved in a little water and cook over medium heat, stirring, until it thickens slightly. Remove from heat and let cool.
- Mix with the chicha, sweeten the chicha de jora with sugar, add the macerated strawberries, and mix with the previous preparation.
- Let it ferment, place the mixture in a covered container and let it ferment in a cool place for 8 days.
- Serve, before serving add the cane brandy, adjust the sweetness, and serve well chilled, garnished with strawberry slices.
Chef’s Tips
- Use well-ripened strawberries for a sweeter, more intense flavor.
- Let it ferment in a cool, dark place for a more balanced result.
- The cane brandy is optional; you can leave it out for a non-alcoholic version.
Traditional Variations
Some Cusco families make frutillada without fermenting it, drinking it fresh the same day as a refreshing strawberry-and-chicha beverage.
There are also versions with other seasonal fruits, such as peach or quince, combined with the strawberries.
How to Serve
Serve well chilled, in tall glasses or traditional clay cups, garnished with a strawberry slice, especially during the Cusco summer.
Recommended Pairings
- Anticuchos
- Chicharrón
- Picarones
Did You Know?
Frutillada is an emblematic Cusco beverage tied to the region’s strawberry harvest season, usually made in large batches to share at family gatherings and local festivities.
Frequently Asked Questions
It's a traditional Andean beverage made from fermented corn chicha mixed with macerated strawberries, typical of festivities in the Cochabamba region and nearby areas.
Yes, since it's made with fermented chicha, frutillada has a moderate alcohol content, similar to other fermented corn beverages from the Andes.
It's traditionally consumed during patron saint festivals and popular celebrations, especially during strawberry harvest season.
