Traditional Mexican Christmas Warm Fruit Punch

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A fragrant, ruby-gold fruit punch simmered slowly with tejocotes, guavas, apples, pears, and warm spices, this Mexican holiday classic fills the kitchen with the smell of Christmas. Sweetened with unrefined cane sugar and studded with dried fruits, it is traditionally ladled from a clay pot and sipped on cold December nights after midnight Mass.

Nutrition Facts

Per serving (estimated)

• 265 kcalCalories
• 1 gFat
• 0 gSaturated Fat
• 64 gCarbs
• 7 gFiber
• 48 gSugar
• 2 gProtein
• 25 mgSodium
• 480 mgPotassium
• 60 mgCalcium
• 1.5 mgIron
• 28 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the fruit base

• 1 lb tejocotes, fresh or frozen (or substitute 1 lb crabapples, scored)
• 3 ripe guavas, halved
• 2 medium apples (Fuji or Gala), cored and quartered
• 2 ripe pears (Anjou), cored and quartered
• 1 large orange, sliced into rounds
• 1/2 cup pitted prunes
• 1/2 cup golden raisins
• 2 oz fresh tamarind pods, shelled (optional)

For the spiced syrup

• 10 cups water
• 1 cone piloncillo (about 8 oz), chopped, or 1 cup dark brown sugar
• 4 Mexican cinnamon sticks (canela)
• 6 whole cloves
• 2 whole star anise pods
• 4 dried hibiscus flowers (flor de jamaica), optional
• 1-inch piece fresh ginger, peeled and sliced

For serving (optional)

• Additional orange slices, for garnish
• 2 tbsp sugar or rum, for flaming the fruit (optional)
• 1 cup dark rum or pisco, added per taste (adults only)

Directions

1. Rinse all the fruit under cool water. Using the tip of a paring knife, score the tejocotes (or crabapples) around the equator through the skin only so they burst evenly while cooking.
2. Combine the scored tejocotes, guavas, apples, pears, orange slices, prunes, raisins, and tamarind in a large stockpot or traditional clay olla. Pour in the water and bring to a gentle boil over medium-high heat.
3. Reduce the heat to low and skim any foam from the surface. Add the chopped piloncillo, cinnamon sticks, cloves, star anise, hibiscus flowers, and ginger, stirring until the piloncillo fully dissolves.
4. Simmer uncovered for 35 to 40 minutes, pressing the tejocotes and guavas gently against the side of the pot with a wooden spoon so they release their pulp and flavor into the broth.
5. Remove the pot from the heat and fish out the star anise, whole cloves, and large cinnamon sticks. Use a slotted spoon to transfer some whole fruit pieces to a serving bowl if you like to eat them alongside the punch.
6. Taste and stir in additional piloncillo if a sweeter cup is desired. For adults, stir in the rum or pisco just before serving and keep the punch over low heat.
7. Ladle the warm punch into thick clay mugs or heatproof glasses, dividing the fruit among the cups. Garnish each mug with a fresh orange slice and serve immediately while steaming hot.
8. Leftover punch can be cooled, strained, and refrigerated for up to 4 days; reheat gently with a fresh cinnamon stick to restore the aroma.

Cook’s Notes

• Tejocotes are the heart of authentic ponche; if unavailable, slightly underripe crabapples are the closest substitute because they break down into a similar honeyed pulp.
• For a deeper color and subtle tartness, simmer 2 tablespoons of dried hibiscus with the spices and remove them before serving.
• Toast the cinnamon sticks briefly in a dry skillet before adding them to release their essential oils and intensify the aroma.
• Make a quick sugar-and-rum syrup and flambe the fresh fruit briefly before adding it to the broth for a festive, caramelized version served at big parties.
• The punch tastes even better the next day, so consider making it a day ahead and reheating gently with a fresh cinnamon stick.

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