This chilacayota oaxaqueña water is too light to be a dessert and too thick to be just a refreshment, but it is delicious for when you're craving something sweet; try this recipe.
Cut the chilacayota into pieces and remove the skin, place it over the heat with the water, piloncillo, and cinnamon. When it is soft, stir well to separate the threads of the chilacayota, remove from heat and let it cool.
When serving, put a little syrup in each glass to sweeten to each person's taste.
Serve cold in glasses with syrup and with a spoon to eat the fruit.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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