5 recipes for exotic fruit preserves

Aloe Vera Preserve - Pitayaha (dragon fruit) Preserve - Lychee Preserve - Mango Preserve - Avocado Preserve

Pitayaha (dragon fruit) Preserve - Photo By Thanasis Bounas
Pitayaha (dragon fruit) Preserve - Photo By Thanasis Bounas

Aloe Vera Preserve

Ingredients
● 500 g aloe vera
● 450 g sugar
● 450 g orange or mandarin juice
● few drops of lemon juice

Directions
Wash the aloe vera leaves very well, and using a sharp knife, remove the outside peel.
Slice the inside gel into large bite-sized pieces, and put in a bowl.
In a pot, put the orange juice and the sugar and boil for about 15 minutes until the syrup is barely thick.
Next, add the aloe vera pieces and the lemon drops and boil for another 10-15 minutes for the syrup to become thick.
To see if the syrup has the desired consistency, put some syrup on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the syrup is ready.
Once the syrup is ready remove the pot from the heat and allow it to rest for 10 minutes.
Store in glass sterilized jars.

Pitayaha (dragon fruit) Preserve

Ingredients
● 500 g dragon fruit
● 450 g sugar
● 100 g water
● juice of 1/2 lemon

Directions
Slice the fruit in 4, and carefully remove the skins.
Cut the peeled fruit in cubes, put them in a pot, add the sugar and leave for 2-3 hours for the fruit to release their juices.
After the 3 hours, add the water and boil for 10-15 minutes on medium heat until the syrup thickens.
Once the syrup is ready, add the lemon juice, stir and remove from the heat.
To see if the syrup has the desired consistency, put some syrup on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the syrup is ready.
Store in glass sterilized jars.

Lychee Preserve

Ingredients
● 500 g lychee fruit, without the seeds
● 450 g sugar
● 100 g water
● 1 cinnamon stick (optional)
● juice of 1/2 lemon

Directions
Carefully peel the fruit removing the hard exterior and the seeds.
Score the fruit on one side and using the tip of a sharp knife, carefully remove the seeds.
After cleaning all the fruit, put them in a pot, adding the sugar, water and cinnamon stick.
Simmer on medium heat until the syrup reaches the right consistency, about 35-40 minutes.
To see if the syrup has the desired consistency, put some syrup on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the syrup is ready.
One minute before turning off the heat, add the lemon juice and stir.
Remove the pot from the heat and allow it to rest for 5 minutes.
Store in glass sterilized jars.

Mango Preserve

Ingredients
● 400 g mango
● 350 g sugar
● 200 g water
● 1 cinnamon stick
● juice of 1/2 lemon

Directions
Wash and peel the fruit and remove the pits.
Slice into bite-sized pieces and put the fruit in a pot.
Add the sugar, the water and the cinnamon stick and put the pot on medium heat.
Boil for 15-20 minutes until the syrup reaches the desired consistency.
Once the syrup is ready, add the lemon juice, stir and remove from the heat.
To see if the syrup has the desired consistency, put some syrup on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the syrup is ready.
Allow it to rest for 10 minutes, remove the cinnamon stick and then store in glass sterilized jars.

Avocado Preserve

Ingredients
● 500 g avocado
● 450 g sugar
● 300 g water
● 1 cinnamon stick (optional)
● Juice of half a lemon

Directions
Remove the skin and the pits from the avocado fruit, and slice into bite-sized cubes.
Put them in a pot, add the sugar, water and the cinnamon stick and boil on medium heat for 20-25 minutes, until the syrup thickens.
Once the syrup has reached the desired consistency, add the lemon juice, stir, remove the cinnamon stick and remove from the heat.
To see if the syrup has the desired consistency, put some syrup on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the syrup is ready.
Store in glass sterilized jars.

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