“Dulce de Babaco” a healthy dessert from Ecuador

Have you ever got nostalgic remembering your favorite dessert from childhood? Maybe cookies from grandma, brownies from your mother, or even the candy from your neighborhood’s corner store.

Mine of the many desserts of my childhood is the local fruit of my country, babaco.

Babaco, chamburo, or it might be known to some of you as the mountain papaya. Babaco is a local fruit from Ecuador that has health benefits for consumers and one of my favorite desserts of my childhood.

I can tell you from this fruit that it has many recipes; it can prepare like extracting the pulp, candy, jams, and even preparing for alcohol consumption.

Couple of fun facts about this fruit is there four kinds of babaco that you can find in Ecuador located in the coast, mountain range, and jungle. This fruit can adjust quickly to climate on an altitude between 1600 and 3200 meters high. This fruit’s shape has the form of a giant torpedo of the shape of a pentagon and reaches between 30 and 40 centimeters long. When it is ripe, it shows the stained of a light-yellow color.

This fruit is one of the best that I ate in my entire life. Sure, they are more exotic fruits out there in the world that maybe are better than babaco, but so far, this one is one of my favorites.

As a kid, this recipe is what my mom always prepared each time, we have this fruit at the house, and the way my mother made was delicious and very simple.  

Without further due, let me tell you how I did it.


  • 1 Babaco
  • 1 cup of Sugar (If you do not like it too much sugar it can be less sugar)
  • 2 sticks of cinnamon

How to:

  1. Peel the babaco and cut in medium sizes.
  2. In a saucepan, add the babaco and sugar over medium heat. Wait until the fruit is transparent.
  3. The last thing put in the cinnamon stick is to let it rest for 20 minutes, then take it out and let it cool it down.

Easy right? Perfect for a last-minute healthy dessert for lunch, dinner, or maybe even breakfast. Even for those who have a sweet tooth, you can add cream on the top, which for me, everything looks so much better if you add cream on any dessert. Just saying.  

Feature image by latortillarestaurante.com

2 thoughts on ““Dulce de Babaco” a healthy dessert from Ecuador

  1. Thx for this recipe Claudio, I grow Babacos in Melbourne, Victoria Australia and love them. I use them in smoothies and salads in summer but was looking for a recipe to use extra frozen fruit in winter – they grow so many fruits my freezer is full! I’m looking forward to trying this one. PS I have pickled them too, it is pretty tasty. let me know if you want the method.


  2. I used your above recipe to make a cake
    I am sure there could be many alternatives to this,
    But as I too have so many, I will be experimenting more
    Love the flavour!
    Thank you so much

    Babaco cake
    2 beaten eggs
    Mix in 2 table spoon ghee
    1 table spoon sugar
    2 cups flour self raising sifted
    Turned crumbly

    Babaco sautéed with 1 cup sugar then cinnamon, cooled

    Fold well
    Bake moderate 40 mins
    Bake low 20 mins


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