The town of Vélez, Santander Department, Colombia, is a major centre of production for the sweet and gives it the alternative name "bocadillo veleño".[1] In 2006, the bocadillo veleño was nominated for the cultural symbol for Colombia in the contest organized by a magazine, Semana.[2]
In Venezuela, the form of consumption is similar to that of Colombia, where the product is sometimes called "conserva de guayaba".
Bocadillo is commonly accompanied by cheese, spread upon bread,[3] or simply eaten on its own. It most often takes the form of a small rectangular block, with a firm consistency and a deep red colour, giving it a similar appearance to the related Spanish dessert dulce de membrillo.
Very similar to guava jelly dessert is the closely related Braziliangoiabada, also made from guava but with less sugar.
Preparation
Bocadillo is prepared much like other conserves, jams, and jellies. The guavas are first washed and peeled before being mashed into a pulp, which is strained to remove seeds.
The pulp is then boiled in water along with panela or refined sugar at a low temperature for several hours until the mixture has a thick consistency. The liquid is left to cool off to make it be molded into blocks. It gets its characteristic firm texture once it is fully cooled.[1][4]
Bocadillo de guayaba is traditionally individually wrapped in the leaves of the bijao (calathea lutea) to preserve it and to enhance its flavour.
^ abRestrepo, Cecilia (October 2007). "El Bocadillo Veleño" (in Spanish).
^Revista Semana. "El bocadillo veleño". Retrieved 2011-03-24.
^Bulletin. Bulletin. Florida Dept. of Agriculture. 1934. p. 27. Retrieved June 23, 2017.
^ (in Spanish). Archived from the original on 2013-08-15. Retrieved 2012-02-20. Se prepara con 1/2 kilo de guayaba peladas y sin semillas, hervidas en una olla con agua hasta que queden disueltas. Luego se agrega 1 kilo de azúcar y se cocina a fuego alto, removiendo constantemente con una paleta durante 1 hora. Al estar pastosa la cocción se apaga el fuego y se vierte en una tabla o bandeja de aluminio. Se extiende con una cuchara mojada con agua y se espera hasta el siguiente día para cortarlo en trozos pequeños.
January 07, 2023
bocadillo, dessert, examples, perspective, this, article, represent, worldwide, view, subject, improve, this, article, discuss, issue, talk, page, create, article, appropriate, july, 2017, learn, when, remove, this, template, message, guava, jelly, spanish, bo. The examples and perspective in this article may not represent a worldwide view of the subject You may improve this article discuss the issue on the talk page or create a new article as appropriate July 2017 Learn how and when to remove this template message Guava jelly Spanish bocadillo de guayaba guava snack guava jelly or guava paste is a Hispanic American confection made with guava pulp and panela which is consumed abundantly throughout Colombia Costa Rica Ecuador Panama and Venezuela Similar confection can be produced from other fruits like banana and coconut BocadilloA block of bocadillo sitting upon its dried leaf packaging Alternative namesBocadillo de guayaba guava jelly guava paste conserva de guayabaTypeConfectioneryCourseSnackRegion or stateLatin AmericaMain ingredientsGuava pulp and panelaThe town of Velez Santander Department Colombia is a major centre of production for the sweet and gives it the alternative name bocadillo veleno 1 In 2006 the bocadillo veleno was nominated for the cultural symbol for Colombia in the contest organized by a magazine Semana 2 In Venezuela the form of consumption is similar to that of Colombia where the product is sometimes called conserva de guayaba Bocadillo is commonly accompanied by cheese spread upon bread 3 or simply eaten on its own It most often takes the form of a small rectangular block with a firm consistency and a deep red colour giving it a similar appearance to the related Spanish dessert dulce de membrillo Very similar to guava jelly dessert is the closely related Brazilian goiabada also made from guava but with less sugar Preparation EditBocadillo is prepared much like other conserves jams and jellies The guavas are first washed and peeled before being mashed into a pulp which is strained to remove seeds The pulp is then boiled in water along with panela or refined sugar at a low temperature for several hours until the mixture has a thick consistency The liquid is left to cool off to make it be molded into blocks It gets its characteristic firm texture once it is fully cooled 1 4 Bocadillo de guayaba is traditionally individually wrapped in the leaves of the bijao calathea lutea to preserve it and to enhance its flavour See also EditGoiabada Quince cheese Hawthorn pudding zh References Edit a b Restrepo Cecilia October 2007 El Bocadillo Veleno in Spanish Revista Semana El bocadillo veleno Retrieved 2011 03 24 Bulletin Bulletin Florida Dept of Agriculture 1934 p 27 Retrieved June 23 2017 Bocadillos De Guayaba in Spanish Archived from the original on 2013 08 15 Retrieved 2012 02 20 Se prepara con 1 2 kilo de guayaba peladas y sin semillas hervidas en una olla con agua hasta que queden disueltas Luego se agrega 1 kilo de azucar y se cocina a fuego alto removiendo constantemente con una paleta durante 1 hora Al estar pastosa la coccion se apaga el fuego y se vierte en una tabla o bandeja de aluminio Se extiende con una cuchara mojada con agua y se espera hasta el siguiente dia para cortarlo en trozos pequenos Retrieved from https en wikipedia org w index php title Bocadillo dessert amp oldid 1058003266, wikipedia, wiki, book, books, library,
