Enjoy a Guatemalan punch in December - Disfruta de un ponche Guatemalteco en Diciembre

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Enjoy a Guatemalan punch in December

Disfruta de un ponche Guatemalteco en Diciembre

The "Pãc" from India is the original recipe for the current fruit punch, the pãc was adopted by the English with the name "Punch" and this in turn was introduced to America by the Spanish adapting it to Spanish as "Ponche". Traditional of the Christmas season, it is distributed during the "Posadas". Its recipe is not unique as each country has its own recipe to make it. In Guatemala it is prepared with apple, banana, pineapple, papaya, jocote, raisins of grape and plum, without lacking the cinnamon and the sugar to the taste.

Some add coconut, Jamaican rose, panela or piloncillo, nance in syrup, etc. Once the fruits are cut into cubes, they are boiled in a pot with water and sugar to taste, each one adding his own seasoning. The punch also tasty is nutritious because it has vitamin A and C.

And to accompany it some rich fritters, a plate of buns based on eggs, which is also a dish typical of the holidays in Guatemala, previously prepared for people who accompanied the prayers of the Virgin of Conception and Guadalupe, as the processions left in the afternoon and returned at night to the temple, served hot drinks for the cold season.
Learn how to make delicious buñuelos to accompany your punch.

El ponche de frutas y los buñuelos. El “Pãc” procedente de la India es la receta original del actual ponche de frutas, el pãc fue adoptado por los ingleses con el nombre de “Punch” y este a su vez fue introducido a América por los españoles adaptándolo al español como “Ponche”.

Tradicional de la época navideña, se reparte durante las “Posadas”. Su receta no es única ya que cada país cuenta con su receta propia para elaborarlo. En Guatemala se prepara con manzana, plátano, piña, papaya, jocote, pasas de uva y ciruela, sin faltar la canela y el azúcar al gusto.

Algunos le agregan coco, rosa de Jamaica, panela o piloncillo, nance en almíbar, etc. Cortadas las frutas en cubos se hierven en una olla con agua y azúcar al gusto, cada quien le coloca su propio sazón. El ponche además de sabroso es nutritivo ya que tiene vitamina A y C.

Y para acompañarlo unos ricos buñuelos, un plato de bollos a base de huevo, que también es un plato propio de las fiestas decembrinas en Guatemala, anteriormente se preparaban para las personas que acompañaban los rezados de la Virgen de Concepción y de Guadalupe, ya que las procesiones salían por la tarde y regresaban de noche al templo, servían por la época fría bebidas calientes. Aprende a hacer unos ricos buñuelos para acompañar con tu ponche.

What you need:

1 cup of flour
1 teaspoon baking powder
1 cup water 1/2 cup butter
3 eggs
1/2 teaspoon salt
Oil
Honey

How they're prepared:

Mix the flour, baking powder and salt.
In a pot boil water and add butter, stir until melted.
Remove from heat and add flour mixture to form a paste.
Add the eggs one by one to the dough and set aside.
Heat the oil in a deep pot until a little dough turns golden brown within 20 seconds of its introduction.
With the dough, form balls with your hands, the size of a golf ball and carefully pour them into the oil.
Cook a few at a time so that they do not touch each other.
Use wooden utensils to turn the fritters and inflate them evenly.
Remove from the pan and drain the oil with a paper towel.
Sprinkle with honey and enjoy this rich Guatemalan dish.