TROPICAL FRUIT MOLASSES
- 15m Prep Time
- 2h Cook Time
- 2h Ready In
A tropical fruit molasses made from dragon fruit or papaya, reduced with coconut water and sweetened with coconut sugar. Also includes a version with pomegranate juice.
Ingredients
- 1.13 kg dragon fruit cubed
- 946 ml coconut water
- 14.8 ml coconut sugar
- 14.8 ml lemon juice freshly squeezed
- 946 ml pomegranate juice
- 29.6 ml coconut sugar
- 14.8 ml lemon juice freshly squeezed
Nutrition (per serving, estimated)
Estimated based off 4 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 342 mg
- Iron: 3.8 mg
- Magnesium: 312 mg
- Phosphorus: 304 mg
- Potassium: 4563 mg
- Zinc: 1.87 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 946 ml coconut water
- 14.8 ml coconut sugar
- 946 ml pomegranate juice
- 29.6 ml coconut sugar
Prepare
- Cube 1.13 kg dragon fruit
- 14.8 ml lemon juice, freshly squeezed
- 14.8 ml lemon juice, freshly squeezed
Let's Cook
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Step 1.
For dragon fruit or papaya molasses: Place 2½ pounds cubed very ripe dragon fruit (about 8 medium) or very ripe papaya (about 2 medium) in a high-powered blender or food processor along with 1 quart raw coconut water. Pulse several times, for 2 seconds each time, to extract as much liquid as possible without fully puréeing the fruit.
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Step 2.
Pour the blender contents through a fine mesh strainer set over a medium pot. Using your hands or the back of a ladle, gently press on the pulp to extract as much juice as possible. You should have about 1½ to 2 quarts of liquid.
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Step 3.
Place the pot on the stove over medium heat and bring to a simmer. Whisk in 1 tablespoon coconut sugar (if needed for sweetness) and 1 tablespoon freshly squeezed lemon juice. Reduce heat to medium-low and cook for about 2 hours, until reduced to 2 cups. Frequently skim any foam or impurities that rise to the top. If the pan begins to scorch on the sides during the second half of cooking, transfer the mixture to a clean pot.
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Step 4.
Remove the pot from the stove and let the molasses cool at room temperature for 1 hour. Transfer to a clean, sanitized glass jar or food storage container. If not using within 30 days, freeze the molasses.
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Step 5.
For pomegranate molasses: Place 4 cups 100% pomegranate juice in a medium pot along with 2 tablespoons coconut sugar and 1 tablespoon freshly squeezed lemon juice. Bring to a boil over medium heat, stirring until the sugar dissolves.
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Step 6.
Reduce the heat to medium-low and cook for about 1 to 1½ hours, until the mixture has thickened and reduced to 1 cup. Frequently skim any foam or impurities from the surface. The mixture will be thick and syrupy.
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Step 7.
Remove the molasses from heat and let it cool at room temperature for 30 minutes. Transfer to a clean, sanitized glass jar or food storage container. Refrigerate for up to 2 weeks, or freeze for up to 3 months.