Chilean Winter Fruit Salad with Warm Cinnamon Panela Syrup

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Chancaca, the unrefined Chilean cane sugar block, melts down with water, cinnamon, and orange peel into a dark, molasses-like syrup that is the soul of Chilean home desserts. This simple, elegant dish turns seasonal fruit into something special, pairing warm spiced syrup with cool, juicy slices and a crumble of fresh cheese. It is the kind of effortless finale that highlights how Chile transforms humble pantry staples into memorable sweets.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 6 gFat
• 2 gSaturated Fat
• 62 gCarbs
• 6 gFiber
• 48 gSugar
• 5 gProtein
• 85 mgSodium
• 420 mgPotassium
• 110 mgCalcium
• 1.5 mgIron
• 65 mgVitamin C
• 75 mcgVitamin A

Ingredients

For the cinnamon panela syrup

• 1 cup (180 g) chancaca or panela, finely grated or chopped
• 1 1/2 cups (360 ml) water
• 1 cinnamon stick, about 3 inches long
• 2 whole cloves
• 1 wide strip orange peel, pith removed
• 1 tbsp fresh lemon juice
• 1 tbsp dark rum or pisco (optional)

For the fruit salad

• 2 ripe pears, cored and sliced
• 2 ripe kiwis, peeled and sliced into rounds
• 2 ripe bananas, sliced on the bias
• 1 large orange, peeled and cut into segments
• 1 cup (150 g) seedless red grapes, halved
• 1/2 cup (75 g) crumbled queso fresco or mild ricotta
• 2 tbsp toasted sliced almonds, for garnish
• Freshly ground cinnamon, for dusting

Directions

1. Combine the grated chancaca, water, cinnamon stick, cloves, and orange peel in a medium heavy-bottomed saucepan over medium heat, stirring to dissolve the sugar.
2. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 12 to 15 minutes, until the syrup thickens enough to coat the back of a spoon and the flavors deepen.
3. Stir in the lemon juice and the rum or pisco if using, then strain the syrup through a fine mesh strainer into a glass measuring cup, discarding the solids.
4. While the syrup simmers, prep your fruit: peel, core, and slice the pears, kiwis, bananas, and orange, and halve the grapes, arranging everything on a platter or in four shallow bowls.
5. Scatter the crumbled queso fresco over the fruit and sprinkle with the toasted almonds just before serving.
6. Re-warm the syrup gently over low heat for 1 to 2 minutes if it has cooled, then pour the warm syrup generously over the fruit and cheese.
7. Dust lightly with freshly ground cinnamon and serve immediately while the syrup is still warm and glossy.
8. Serve with crusty bread or warm shortbread on the side for dipping into the syrup, the traditional Chilean way.

Cook’s Notes

• True chancaca (panela) is unrefined and packed with molasses flavor, so do not substitute regular brown sugar if you can help it – the deep, earthy sweetness is what defines the dish.
• Serve the syrup warm rather than hot so it pours easily but still feels cozy against the cool fruit.
• Queso fresco adds a creamy, mildly salty counterpoint that balances the syrup, but a few spoonfuls of plain Greek yogurt work beautifully if you are dairy-flexible.
• This syrup keeps refrigerated in a sealed jar for up to 2 weeks and is wonderful drizzled over pancakes, ice cream, or warm bread the next morning.
• In Chile, leftover chancaca syrup is traditionally poured over freshly fried sopaipillas or picarones, so save any extras if you are making those treats.

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