Mexican Ponche De Frutas Recipes

PONCHE NAVIDEñO

Ponche Navideño image

Traditional Mexican Fruit Punch - Ponche Navideño, is a traditional hot drink during the Christmas Holidays, it is made using water, fresh and dried fruits like tamarind, prunes, hibiscus, sugar cane, cinnamon, and sweetened with Piloncillo. You can serve it with or without alcohol.

Provided by Mely Martínez

Categories Drinks

Time 1h10m

Number Of Ingredients 12

Ingredients

4 quarts of water (1 gallon)
1 large piloncillo cone ((or 12 oz. of brown sugar))
3 cinnamon sticks
1 lb Tejocotes* (SEE NOTES)
1½ Lb. guavas (about 12 guavas)
3/4 cup prunes (chopped)
1½ cup apples (chopped)
1 cup pear (chopped)
½ cup raisins
3 sugar cane sticks, about 5-in. long (cut into four pieces each)
1 cup of Tamarind pods (peeled (or 1 cup of Hibiscus Flowers)***)
Rum to taste

Steps:

Place water in a large stockpot.
Add the piloncillo (or brown sugar) and cinnamon to cook for about 15 minutes. If you are using fresh Tejocotes, add them with the piloncillo and cinnamon, since they take longer to soften. Ponche Navideno
Add the chopped guavas, apples, and prunes along with the rest of the ingredients like the sugar cane sticks, tamarind pods or hibiscus flowers. If you are using the canned version of the tejocotes, then add them in this step.
Simmer for about 1 hour. Serve hot in mugs, ladling in some of the fruit and adding rum to your liking.

Nutrition Facts : ServingSize 1 cup, Calories 177 kcal, Carbohydrate 43 g, Protein 2 g, Sodium 19 mg, Fiber 5 g, Sugar 30 g

PONCHE DE FRUTAS (FRUIT PUNCH)

Ponche de Frutas (Fruit Punch) image

This Mexican punch is quite flavorful. With or without the fruit floating in your glass, it makes for a nice beverage.

Provided by I_LOST_MY_PICKLE_ON_THE_SUBWAY

Categories World Cuisine Recipes Latin American Mexican

Time 20m

Yield 20

Number Of Ingredients 8

Ingredients

3 oranges, juiced
3 lemons, juiced
½ pound seedless green grapes, halved
½ pound plums, pitted and chopped into small bite-size pieces
1 fresh pineapple - peeled, cored and chopped into small bite-size pieces
1 cup white sugar
4 cups strong brewed black tea, chilled
4 cups crushed ice

Steps:

In a large punch bowl, combine orange juice, lemon juice, grapes, plums and pineapple. Stir in sugar. Pour in tea and crushed ice.

Nutrition Facts : Calories 79.3 calories, Carbohydrate 21.2 g, Fat 0.2 g, Fiber 2 g, Protein 0.7 g, Sodium 2.4 mg, Sugar 17.7 g

PONCHE DE FRUTAS (FRUIT PUNCH)

Ponche de Frutas (Fruit Punch) image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Juice of 3 oranges
Juice of 3 lemons
2 apples, peeled, cored and sliced
1/2 pineapple, peeled, cored and sliced
1/2 cup sugar, or to taste
1/2 pound grapes
1/2 pound plums, pitted
1 quart strong tea, chilled
1 quart crushed ice
1 quart soda water, optional

Steps:

Juice of 3 oranges Juice of 3 lemons 2 apples, peeled, cored and sliced 1/2 pineapple, peeled, cored and sliced 1/2 cup sugar, or to taste 1/2 pound grapes 1/2 pound plums, pitted 1 quart strong tea, chilled 1 quart crushed ice 1 quart soda water, optional.

PONCHE

Ponche image

The traditional elements that give the steaming hot Noche Buena punch, known as ponche, its signature warm flavor are tejocotes (fragrant Mexican hawthorn fruits that become tender when cooked), caña (fresh sugar cane to gnaw on) and tropical guavas. You can add other ingredients like tamarind pods, dried hibiscus flowers and your favorite dried fruit to customize it to your liking. The chopped nuts give it a delicious bite, and if you're feeling festive, you can make this into a party drink by adding a shot of rum or tequila.

Provided by Food Network Kitchen

Time 1h10m

Yield 12 servings

Number Of Ingredients 13

Ingredients

8 ounces tejocotes (Mexican hawthorn fruit), scored, or crab apples, peeled and scored
1 cup (1/2 ounce) packed dried hibiscus flowers (flor de jamaica)
1 cup (6 ounces) finely chopped piloncillo or brown sugar
1/2 cup dried prunes or other dried fruit such as figs
1/4 cup golden raisins or dried cherries
6 tamarind pods, peeled, seeded and cut into 1/2-inch pieces
4 large guavas, peeled and cut into 1/2-inch pieces
Three 6-inch sugarcane pieces, peeled and cut in half
2 apples, peeled, cored and cut into 1/2-inch pieces
2 large Medjool dates, pitted and sliced into 1/4-inch pieces
One 4-inch cinnamon stick, plus more for serving
1 teaspoon pure vanilla extract, optional
1/2 cup chopped pecans or walnuts

Steps:

Combine 2 quarts water and the tejocotes in a large stockpot and bring to a boil. Reduce the heat and simmer until the tejocotes start to soften, about 10 minutes. Using a slotted spoon, transfer the tejocotes to a medium bowl and let cool. Reserve the cooking liquid. When the tejocotes are cool to the touch, remove and discard the skins, stems and pits and tear the fruit in half with your hands. Set aside.
Meanwhile, add the hibiscus flowers to the reserved cooking liquid and bring to a boil over high heat. Lower the heat and simmer for 10 minutes. Using a slotted spoon, remove the flowers and discard or save for another use, such as a second infusion for a jamaica agua fresca.
Add the tejocotes, piloncillo, prunes, raisins, tamarind, guavas, sugarcane, apples, dates, cinnamon and vanilla, if using, to the pot. Lower the heat and gently simmer until the fruit is softened and the mixture is reduced slightly, about 30 minutes.
Pour the hot ponche into mugs, scoop some fruit into each and garnish with a cinnamon stick and chopped pecans. Serve with spoons.