Entree: Colombia – Amazonian Colombia – Chontaduro Asado (Roasted peach-palm fruit served warm with salt, lime, or panela syrup)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Total 50 min

Ingredients

- 24 chontaduros (peach-palm fruits) (about 2–3 lb / 900–1,350 g total)
- 3 tbsp (45 ml) neutral oil for brushing (optional)
- 2 tsp (10 g) coarse sea salt, plus more to taste
- 2 limes, halved (about 3.5 oz / 100 g total)
- 3 tbsp (45 ml) panela syrup or honey (miel de panela) (optional)
- Aluminum foil or banana leaves for wrapping (if roasting on coals)

Instructions

1. Preheat oven or grill: if using an oven, preheat to 425°F (220°C). If using a charcoal grill or open fire, prepare hot coals and a rack for direct roasting.
2. Clean the fruits by rinsing under cool water and patting dry. Trim any loose fibers or stems with a knife.
3. Lightly score each chontaduro skin with a small slit so steam can escape; brush lightly with oil if using to prevent sticking.
4. Arrange chontaduros in a single layer on a baking sheet (or wrap in banana leaves or foil for coals). Roast in the oven for 30–40 minutes, turning once halfway through, until skins are blistered and flesh yields when pressed. On coals, roast 25–35 minutes, turning occasionally.
5. Remove from heat and let cool just enough to handle. Split each fruit open with a knife or press to release the orange flesh from the inner seed and peel away the skin.
6. Serve warm on a platter. Offer coarse sea salt, lime halves, and panela syrup or honey at the table so diners can season each piece to taste. Traditional Amazonian practice is to eat the softened flesh off the seed directly by hand.