Mistol

Sarcomphalus mistol

fruit

Small red-brown jujubes, mealy and sweet, eaten raw, as arrope, a cooked syrup, or as bolanchao, balls of fruit paste.

Origin

Gran Chaco (Argentina, Bolivia, Paraguay)

Season (United States)

December to March

Preparation

The small jujubes are eaten raw, fully ripe, spitting out the stone; for the syrup, they are cooked at length in water, which is strained then reduced.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

Its name is said to come from the Spanish mezcla, “mixture”: because of the colour of its wood, colonists thought the tree was a hybrid.