Candied Biznaga Substitute

Rating

Recipe ingredients:

instacart: 179a273d-4b08-4856-8aa2-c94f9625e1ea

Top Recipe

nowayjosecuisine586.476 months agoWaivio2 min read

Rosca de Reyes, a traditional Latin American sweet bread enjoyed during Epiphany, often features candied fruit known as acitrón. Traditionally made from the endangered Biznaga cactus, there are now creative and sustainable alternatives using fruits like grapefruit and watermelon. This version provides similar flavors and textures, perfect for adorning your Rosca de Reyes.

Ingredients

🍊 6 grapefruits
🍉 1 small watermelon
🍚 2 cups sugar (four divided portions)
💧 Water
🌈 Red food coloring
🌈 Green food coloring

Instructions

1- Preparation:

Peel the grapefruit using a potato peeler, then remove the wedges and slice the peel into strips.
Similarly, peel the watermelon, cut it in half and remove the rind. Slice the rind into strips.

2- Cooking the Grapefruit Peels:

Place the grapefruit peel strips into a pot.
Add 2 cups of sugar and enough water to cover the peels.
Bring the mixture to a boil over medium heat.
Once boiling, add a few drops of red food coloring.
Continue boiling for about 20 minutes until the peels are vibrant and translucent.
Remove from heat and allow to cool.

3- Cooking the Watermelon Rind:

In a separate pot, place the watermelon rind strips.
Add 2 cups of sugar and enough water to cover the rinds.
Bring the mixture to a boil.
Once boiling, add a few drops of green food coloring.
Boil for another 20 minutes until the rinds are fully cooked and colored.
Remove from heat and let cool.

4- Final Steps:

Once cooled, transfer both candied peels and rinds to bowls or containers.
Use these vibrant and flavorful candied fruits to decorate your Rosca de Reyes.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: Yields enough candied fruit for 1 large Rosca de Reyes
Equipment: Two medium-sized pots, potato peeler, knife, and cutting board

Cooking Tips: