¡Feliz, productivo y bendecido día!
Happy, productive and blessed day!
Hoy comparto con ustedes un postre tradicional de mi país Venezuela y que es representativo de nuestra región sucrense es un Dulce de jobo es fácil de preparar y se necesitan pocos ingredientes, este tiene un sabor exquisito ya que esta fruta tiene una combinación de ácido y dulce que estimula nuestro paladar. Les cuento amigos que se me dio la oportunidad de preparar este dulce porque fui con mi esposo a la ciudad de Puerto La Cruz y por esos pueblos que encontramos en nuestro camino hay muchos vendedores ambulantes y cuando vi esta fruta inmediatamente la compre porque rara vez la encuentro en el mercado, así que inmediatamente se me ocurrió preparar este delicioso dulce.
Today I share with you a traditional dessert of my country Venezuela and that is representative of our region sucrense is a Sweet jobo is easy to prepare and few ingredients are needed, this has an exquisite flavor because this fruit has a combination of acid and sweet that stimulates our palate. I tell you friends that I was given the opportunity to prepare this sweet because I went with my husband to the city of Puerto La Cruz and for those towns we found on our way there are many street vendors and when I saw this fruit immediately buy it because I rarely find it in the market, so I immediately came up with the idea of preparing this delicious sweet.
El jobo es una fruta originaria de América tropical, pertenece a la familia de las anacardiáceas, en mi pueblo lo conocemos con el nombre de jobo de la india y en otras partes del mundo le dan otros nombres como: mango dorado y manzana dorada. Esta fruta tiene bastante pulpa en su interior y es crujiente y jugosa, tiene un sabor agridulce, contiene vitamina A, B y C y muchas propiedades beneficiosas para nuestro organismo; además, se puede consumir fresco, en jugos, helados y dulces, entre otros. Espero que le guste este dulce de nuestra gastronomía venezolana.
The jobo is a fruit native to tropical America, it belongs to the anacardiaceae family, in my town we know it by the name of Indian jobo and in other parts of the world they give it other names such as: golden mango and golden apple, This fruit has a lot of pulp inside and is crunchy and juicy, has a sweet and sour taste, contains vitamin A, B and C and many beneficial properties for our body; also, it can be consumed fresh, in juices, ice cream and sweets, among others. I hope you like this sweet of our Venezuelan gastronomy.
- The first thing we do to prepare this delicious sweet is to wash the jobos very well, after washing them we remove the skin and then we make a few cuts along the jobos, this is done to integrate all the flavors and cook well.
- Now place a pot with water on the stove over high heat and add the panela (papelón), cloves and cinnamon, let it cook until the panela is diluted.
- When half an hour of cooking has passed, add the sugar and a pinch of salt, I add salt to the candy because I like to give that touch to the sweets, then let it cook until it becomes a thick molasses and softens the jobs.
- Once ready, it is removed from the fire and placed in a glass container, let it cool and store it in the refrigerator to enjoy it very cold, it may take a few days.
- Now let's taste
Espero que les guste mi receta de hoy la prepare con mucho amor para mi familia y ustedes amigos hivers. Gracias por su visita y apoyo.
I hope you like my recipe today I prepared it with lots of love for my family and you hivers friends. Thank you for your visit and support.
