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The Jobo is a fruit that in my country Dominican Republic is ancestral.
It has an exotic unique flavor, between sour, sweet and acid, is high in vitamin C. The plant is beautiful, large, with many leaves.
It is one of the fruits that is rescuing the project “the new Dominican Cuisine”. Today I invite you to discover the unmistakable taste of Jobo and you add to the actions of valorisation of local products. It’s jobo season, so enjoy your wonderful taste.
Preparation: Wash the Jobos and drain. With a knife, remove all the pulp, bring to liquefy along with the orange juice and strain well. In a frying pan, put the mixture of the juices, bring to the fire, add the sugar, the rum and let reduce the mixture in half. Let cool, add olive oil, balsamic vinegar, season, mix well, and rectify flavors and ready.
What is the name of this fruit in your country?