Ponche de frutas

Growing up in Mexico there where a lot of seasonal drinks and meals that i remember, starting with the celebrity of the day of the death, which is on November second, is pretty much like Halloween except is more like a day to remember those who have past the way, visit their graves, make a couple rituals and make and eat some homemade candy in the shape of a human skull. i remember the smell of the sacred Aztec flowers (Tagetes erecta, the Mexican marigold, also called Aztec marigold), and the incense, and a guy doing an old ritual dance venerating those who were no longer with us.

I remember that in school they would have a special party with lots of food and treats, today I went to the Mexican store with my cousin, and to my surprise I found some deliciously fresh sugar cane stick, I haven't had this for a long time, but i remember exactly what i tastes like, it looks like bamboo, you cut it in pieces, then peal the green layer, then chew and spit the resting fiber without any sweet juice in it.

A six foot stick was only $2.50, and it was an offer I couldn't pass on, so I bought myself one, and I can't wait till I get home and get to work.

 

A popular Mexican drink that i enjoy, is kind of like a tea. a fresh fruity tea, I've had a big variety versions of it, but i enjoy mine the old fashion way, and the more fruit in the better.

And if you are a tea drinker you are going to love this.

 I looked around in the internet for a good recipe, and this is the best one I found:

it's from this address:

"http://www.soyfashionista.com/refrescos-y-mas/articles/ponche-de-frutas-hot-fruit-punch.html"

1 pound tejocotes (Mexican crab apples, in season now)
4 pounds caña (sugar cane)
3 pounds pears, peeled, seeded, and cut into eighths
3 pounds fresh guavas, peeled and halved
3 pounds granulated sugar
2 pounds raisins
3 sticks (1 foot long) cinnamon
1 orange peel, diced
2 whole cloves
7 quarts water (1 quart separate use)
Rum to taste

Bring the extra quart of water to a boil. Add the tejocotes and bring back to a boil. As soon as the pot boils, remove it from the heat. Remove the skins, hard ends, and seeds from the tejocotes.
Bring the six remaining quarts of water to boil in a large pot. Meanwhile, peel the sugar cane and cut it into pieces approximately 1" long and 1/4" wide, and prepare the other fruits.
When the water boils, add the tejocotes and let them boil for 45 minutes or until tender.
Add the pears to the boiling water. Be sure that you have cut away the heart of the pear and removed all seeds.
After a half hour, add the sugar and return to a boil. Add the diced orange peel and the cinnamon sticks, then the raisins and the cloves. Allow the mixture to simmer for approximately 15 minutes longer.
Add rum as desired to each person's cup and serve the punch hot. Be certain that each cup contains some of all of the fruits.
(You can serve this punch with tequila or charanda instead of rum.)

And if you are a tea drinker you are going to love this. You must remember that tequila and rum are a huge part of the culture and they are very proud of their quality and taste, however, in the church I belong to we don't drink, so you can skip the last line and the last ingredient.

When served we would leave chunks of fruit in it and always a tiny stick of sugar cane, this both helps you stir and decorates it in a harmonious way.

I recommend eating it with a Tamal, or a fresh bakery piece from the Mexican store, or plain, is healthy and delicious. enjoy.