Hi,
You can follow the recipe here:
<https://www.youtube.com/watch?v=OF0yN6gWh-A>
It's not complicated.
1) Cut a branch of the tree. Not too old, or it will be too fibrous.
2) Remove the bark and the fibrous outer layer of the kernel. Keep only the soft white kernel.
3) Grate the kernel and wash it several times in running water.
3) Cook the grated jacaratia in water for around 2 hours.
4) Dry it and then cook again, adding the same weight of sugar and some water (no mention of the quantity in the video)
5) Add cloves for flavor.
6) It should be ready when the grated pulp becomes translucid and you can see the bottom of the pan, when
you stir pulp it with a spoon.
You may try also googling for "Doce de Jaracatiá" and then use Google translate.
I have 4 Jacaratia spinosa trees and before planting then in the ground,
I have kept them for a few years in large pots in my greenhouse. This species
is very vigorous and would reach the top of the greenhouse in no time. So, I had to
keep topping them.
I tried a variation of this dessert on two occasions, but I used milk instead of water in the
last step and did not use cloves, which I do not like. I does take a long time to cook.
It is mostly interesting for the sweet crunchy texture, rather than any particular flavor.
Regarding germination of Jacaratia seeds. I received my seeds from Helton and on my first try
they did not germinate. On my second try, I stored the seeds in the fridge for a few weeks and
got some to germinate. The seedlings are very delicate initially. The spines show up when the plant
is about 50 cm tall.
In my location they go bare in the winter. The thinner branches (1 to 2 cm in diameter) often rot
due to the combination of cold and wet they do not expect. Still, the tree is very vigorous and
once the weather warms, the new growth offsets what was lost in the winter.
2 of the 4 I have have bloomed twice but did not set fruits. The species is dioecious, so it is best to
plant several to ensure one gets both sexes.
