subanyc

The tropical fruits of Colombia used in Colombian cuisine include papaya, avocado, plaintains, zapote, nispero, passion fruit, borojo, mamoncillo, carambola (starfruit), Kiwano melons, pepino melons, lulo, uchuva, guava, mango, and guananbana. They can be found growing all over South America and Colombia. In Colombia, fruit is consumed for breakfast, in refreshing drinks, alcoholic drinks, cooked in main courses, used as a garnish, and enjoyed as a dessert or snack.
Stuffed papaya filled with shrimp; papaya salsa and chutney; green papaya pickle; papaya salad; and a dessert called papaya halwa are all unique Colombian dishes that use papaya to complete them. Sancocho is a traditional soup dish that includes meat, corn, yucca, potatoes and plantains. Also, flank steak is cooked and served with black beans and rice with a garnish of plantain chips. Aborrajado is a deep fried plantain stuffed with cheese. Bandeja paisa is a 13 ingredient dish that must be served on a large platter and incorporates ground meat, pork rinds, red beans, white rice, plantains, avocado and several other ingredients. Ajiaco is a potato soup which uses avocado and capers as garnishes. A delicious topping for meats mix carambola with chopped grapes and apples, and mayonnaise. Fruit is frequently dried to make fruit leather, a delicious chewy Colombian snack.