- 350 g half-ripened cythera fruit
- 350 g of cane sugar
- 85 ml of water
In this recipe, we use half-ripened cythera fruit because when they are green the center is too soft so it does not hold well when cooking and ripe it is the flesh that is too soft and does not hold well when cooking too.
Half ripe the fruit is perfect because the center is well shaped and hard and the flesh is still firm. It’s also better to peel the fruit because during cooking the skin will be removed.
Peel the cythera fruit and wash them. Then cut them in half. In a saucepan, put the halves cythera fruits, the sugar and the water.
Cook for 1 hour on low heat, stirring occasionally. Once it is cooked remove the cythera fruit and put them to drain in a colander for 5 hours.
When all the fruits have drained well put them on a tray and dry them in the sun for 1 or two days. It preserves very well in an airtight jar.