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Brooks Tropicals


Calabaza sweets

Calabaza is already sweet, but for desserts additional sweetness is added. This is a sweet that goes back centuries in Latin America. A version of this recipe called Calabaza en tacha (or candied pumpkin) is popular during Mexico's Day of the Dead celebrations.


1 lb or 1 1/2 cups of baked calabaza*, chopped into 1" pieces
1/2 cup brown sugar
3 tbs orange juice
2 cinnamon sticks

* For firm candy, bake the calabaza pieces 10 minutes each side.

Yield: 1 1/2 cups
Prep time: 1 hour 15 minutes, plus 20 minutes calabaza baking

Cooking with calabaza


1. In a large Dutch oven over medium-high heat, add 3 cups of water and brown sugar. Stir to dissolve. Add orange juice. Bring water to a boil.
2. Add cinnamon sticks, then add calabaza pieces and stir to coat. Return to a boil. Reduce heat and simmer 30 minutes.
3. Using a slotted spoon, remove calabaza to a paper towel-lined surface.
4. Remove the cinnamon sticks from the Dutch oven. Return to a boil over medium-high heat. Stir occasionally; let liquid reduce to a thick syrup, approximately 30 minutes.
5. Place calabaza pieces on a serving tray, drizzle with syrup. Serve with ice cream or vanilla pudding.

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