This spiced fruit stew, or "Colada Morada" as it's officially called, is a family favorite in Ecuador. It’s not necessarily super healthy as it's got a fair amount of sugar in it, but it is homemade, full of nourishing fruit, and vegan. In Ecuador, people make Colada Morada for Dia De Los Muertos – Day of the Dead, which falls just 24 hours after Halloween.
Colada Morada: Ecuadorean Spiced Fruit Stew [Vegan]
Ingredients You Need for Colada Morada: Ecuadorean Spiced Fruit Stew [Vegan]
- Peel of 1 orange and 1 lime
- 1 lemongrass stick
- 3 cinnamon sticks
- 3-4 whole cloves
- 3 juniper berries
- 5-6 ounces brown sugar
- 4 cups plus 2 cups of water
- 1 cup of fresh or frozen blackberries
- 1 cup of fresh or frozen blueberries
- About 2 oranges, peeled, de-seeded and broken into large pieces
- 1/2 cup of organic corn flour OR 1/4 cup of organic coconut flour (see tips below)
- 1 cup of sweet, ripe pears, peeled and cut into chunks (see tips for alternatives)
How to Prepare Colada Morada: Ecuadorean Spiced Fruit Stew [Vegan]
- Get all your ingredients out onto the kitchen counter, washed, measured and ready to use.
- Place the orange and lime peel, lemongrass, cinnamon, cloves, juniper berries and sugar in a deep pot together with 4 cups of water. Boil for about 20 minutes.
- As this is cooking away, place the blueberries and blackberries in a separate smaller pot with 2 cups of water. Boil for about 20 minutes.
- In the meantime, take the pieces of peeled oranges and place in a blender. I used a VitaMix, but any blender should do the trick. Blend until mushy. Set aside.
- Remove the blue and blackberry mixture from the heat, let it cool a little and then place it in your blender until the mixture resembles a thick runny jam. Pour the mixture through a sieve and set aside.
- By now the watery orange, lime and spice infused liquid should be ready. Pour through a sieve. In a deep pot, mix the resulting liquid with your chosen flour until the flour is completely diluted. Then add the strained berry mix and the blended oranges. Mix over a low heat for another 10-15 minutes adding a tiny bit more water if need be.
- Just before serving, add the chopped up pears, keeping some back to garnish the bowl at the end.
- Enjoy warm or cold.
Tip 1: You can use pineapple or strawberries instead of pears. I had a few frozen strawberry and pineapple which I used for visual effect in one of the pictures, but for flavor I felt nothing could top the pears. Tip 2: I made two versions, one using the organic corn flour and the other using organic coconut flour. The former was my favorite as it resulted in a lighter drink. The corn flour is also cheaper and easier to find. Using the coconut flour tasted great, but the Colada Morada was a little bit thicker and the flour is quite pricey. Ultimately, it’s a personal choice, so go with what you fancy.
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